How to make it

  • Cut the chicken into thin slices. Add the soy sauce, 2 teaspoons sugar, and cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.
  • If using fresh water chestnuts, peel and cut in half. If using canned, rinse with warm water, drain well, and cut in half.
  • Cut the spring onions into 1-inch pieces on the diagonal.
  • Combine the water, dark soy sauce, hoisin sauce, ½ teaspoon sugar, and sesame oil, and set aside.
  • Lightly beat the eggs and stir in ¼ teaspoon salt.
  • Add 1 tablespoon oil to a preheated wok or skillet. When oil is hot, turn up the heat and scramble the eggs. Scramble quickly and remove from the wok.
  • Add 2 more tablespoons oil to the wok. When oil is hot, add the chicken and stir-fry until it changes color and is nearly cooked through. Remove from the wok and set aside.
  • Add more oil if needed. Add the ginger and spring onions onions and stir-fry until aromatic.
  • Add the water chestnuts. Make a well in the middle of the wok, add the sauce and bring to a boil. Add the chicken and scrambled egg. Mix through and serve hot

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