佐料：生抽1汤匙，老抽1汤匙，砂糖1汤匙，蚝油1汤匙，料酒1汤匙，姜末2汤匙， 清水1小碗
（150毫升），葱段，盐。
主料：嫩鸡半只。
做法：
1. 将鸡切小块，鸡块中放入生抽、老抽、砂糖、料酒，拌均匀，腌制2个小时。
2. 炒锅烧热，放油，油量略多，用于油炸。油烧热后，放入鸡块，炸3-5分钟，或者炸到鸡
块表面呈漂亮的焦糖色。
3. 沥出鸡块，将炒锅洗净。
4. 锅烧热，放入少许油，煸炒姜末，放入炸过的鸡块，翻炒。加入蚝油和清水。盖盖闷煮5
分钟，或至锅中汤汁浓稠。打开锅盖，加入适量盐，翻炒，关火后，放入葱末。
INGREDIENTS
½ chicken
1 tbsp sugar
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp cooking wine
1 tbsp oyster sauce
2 tbsp ginger, finely chopped
1 spring onion, finely choped
150 ml water.
Oil for deep-frying
Salt
COOK’S TIPS
1. Cut chicken into bite size pieces. Pour sugar, dark soy sauce, light soy sauce and cooking wine
over the chicken and mix well. Marinate the chicken for at least 2 hours.
2. Drain the chicken. Fill a wok with oil, and heat the oil to 160 ℃. Deep-fry the chicken for 3-5
minutes until they are well browned, Drain chicken out.
3. Pour the oil from the wok, and clean the wok.
4. Reheat the wok, add 1tbsp oil and stir-fry the ginger for 30 seconds. Add fried chicken and oyster sauce. Cook for 1 minutes, add water, cover the wok and cook for 5 minutes. Add salt and stir-fry the chicken until the sauce reduce to a stick coating. Serve garnished with spring onion.
