Ayam Masak Halia
A fragrant Malaysian ginger chicken dish featuring tender thigh meat stir-fried with aromatic ginger, garlic and shallots in a glossy oyster-soy sauce glaze.
Equipment
Ingredients
Marinade
chicken thigh (skin_on, boneless)
500 g
oyster sauce
15 ml
sweet soy sauce
10 ml
white pepper
2 g
corn starch
5 g
Main Ingredients
garlic (sliced)
4 clove
ginger (thinly_sliced)
75 g
green onion (sliced)
2 stalk
sweet soy sauce
10 ml
oyster sauce
10 ml
vinegar
5 ml
white pepper
1 g
sesame oil
5 ml
shallot (sliced)
1 piece
red chili (sliced)
1 piece
Instructions
Prepare marinade
Mix oyster sauce, sweet soy sauce, white pepper and corn starch with chicken thighs
Prepare aromatics
Slice garlic, ginger, shallots, green onions and red chili
Fry aromatics
Heat oil in wok and fry garlic, ginger, shallots and chili until fragrant
Cook chicken
Add marinated chicken to wok and stir-fry until cooked through
Add final seasonings
Add sweet soy sauce, oyster sauce, vinegar, white pepper, sesame oil and green onions
Serve
Transfer to serving plate and garnish with remaining green onions
Original recipe
Storage
Store in airtight container. Reheat gently to avoid drying out chicken.
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