We had Stir-fry Kang Kong, Carrot & Corn Soup with fishball, Scramble egg with cai po, Pan fried fish and Stir-fry Chicken with Ginger and Scallion.
For the Stir-fry Chicken with Ginger and Scallion dish, I took the recipe from here, but I did do a slight modification with the ingredients in the recipe. It was delicious and even my boys give the thumbs up!
Ingredients:
- tbsp cooking oil
- 3 slices ginger sliced to thin strips
- 3 cloves garlic peeled and finely chopped
- 3 stalks scallions (spring onions) ends trimmed and cut to 5cm length
- 2 boneless chicken drumsticks cut to bite-sized pieces
- one x 200g canned straw mushrooms drained
- 1 tsp light soy sauce Sauce
- 1 tsp dark soy sauce Sauce
- 1 tsp sesame oil
- 1/4 cup water
Method
1. Heat oil in the wok, add ginger and stir fry for 20 seconds. Then add garlic and bottom white ends of the scallions; stir fry briefly until fragrant.
2. Add chicken pieces and stir fry until they are no longer pink on the surface.
3. Add mushrooms, sauce ingredients and remaining scallions. Simmer for 3-4 minutes, lid on, turning the chicken pieces once halfway with kitchen tongs.
I always tried to include a fish dish for our dinner as Jayden love fish. For tonight, our usual pan fried fish. For the sauce, its fried ginger with light soya sauce.
That’s all for tonight! (^0^)
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