Chicken with Ginger and Spring Onion

By Lecturer Aileen O'Meara

4 portions

4 chicken breasts, cut into thin strips

2 onions, sliced

50g fresh ginger, finely sliced

2 garlic cloves, crushed

1bunch spring onions, cut into thin strips

100ml dark soy sauce

50ml sesame oil

500ml chicken stock

1tbsp cornflour, diluted with a little cold water

For the rice

350g long grain rice

50ml veg oil

700ml boiling water

1. Heat the sesame oil up in a wok, add the chicken and cook until golden brown

2. Add in the onions, ginger and garlic and stir fry for a further 3-4 minutes

3. Add in the soy sauce and chicken stock and bring to the boil

4. Allow to cook for 10 minutes

5. Add in the diluted corn flour and mix well until thickened

6. Season with pepper and add in the spring onions to finish.

7. For the rice, heat the oil in a saucepan and add the rice

8. Stir for 30 seconds or until all the grains of rice are coated in oil

9. Pour in the hot stock, bring to the boil and cover with tight fitting lid

10. Put rice on the lowest heat and allow to cook for 20minutes. Turn off the heat and allow to cook for a further 5 minutes.

11. All liquid should have been absorbed. Fluff the rice with a fork and serve with the chicken

12. Enjoy

Chef Tip

If you liked this recipe, why not join my "Cant Cook Will Learn To Cook Class" at the college to learn more tasty dishes?