For those of you not in the know, a Gwei-lo in Chinese refers to us white folks...it means "white ghost"!
One of my new blog friends is Rita from Mochachocolata-Rita and she's a transplanted Indonesian gal living amid the hustle & bustle of Hong Kong.
I really enjoy Rita's posts, her food and her infectious good spirit and wonderful sense of humour. Have a look at this post, where she shows us the effort and length she goes to give her food the perfect shot. I was in stitches after reading this entry, you will too!
Rita is hostessing a food event called Chinese Take-Out Party and I've accepted the challenge to cook Chinese food for the event.
Most of us are accustomed to ordering delivery or take-out Chinese but making it home, I've found, can be really easy!
I have here for you today a Ginger Chicken with fried rice and some quickly stir-fried Bok Choy with garlic and more ginger!
The fried rice is quite easy. You'll need some pre-cooked cold rice, Soy Sauce, Oyster sauce, mixed vegetables and some scallions. To add to the authenticity of the fried rice, I also did a quick fry of an egg in the wok and chopped it up and added it into the rice mix with the vegetables. There are numerous fried rice recipes on the internet...pick the one you like best.
The main attraction here is the Ginger Chicken. To make this dish, one obviously needs access to Asian ingredients. Practically every city in the world has a Chinatown, which means the Chinese will be eating their own food. They shop at a Chinese market. Seek and ye shall find.
The entire dinner was a huge success and I'm pleased to discover that Chinese food at home is quick, affordable and down-right easy.
Rita, chopsticks or cutlery?
Ginger Chicken
(for 4)
wax paper
3/4 cup cornstarch
2 eggs, beaten
2-3 cups of canola oil
1 1/2 lb boneless, skinless chicken breast
2 green onions, chopped
2 Tbsp. grated ginger
1 large carrot, grated
1 1/4 cup Chinese (or VH brand) garlic sauce
dash of Sambal Oelek
- Pour oil into wok or a large pot at high heat.
- Slice the chicken across the grain into narrow strips. Coat chicken in egg, then cornstarch, lifting sides of waxed paper to coat. Place in hot oil, in small batches. Separate with a fork, stirring frequently, until crispy. Remove to a cooling rack.
- Heat a small amount of oil in the wok (or fry pan) at medium heat. Finely chop the green onions and add to the pan. Add ginger & grate carrots directly into pot.
- Stir, then gradually add dry garlic sauce. Bring to a boil then reduce heat to simmer.
- Toss cooked chicken into sauce, stir to coat, then serve with a garnish of sliced green onions.
