1 whole chicken cut up in 8-12 pieces
1 tbl. chopped garlic
1 tbl. chopped ginger
1 medium onion chopped fine
SAUCE:
1/4 cup broth
1 tsp. sugar
1 tbl. vinegar
2 tbl. ginger wine
3 tbl. corn starch
2 tbl. soy
- Cut up chicken, mix broth, sugar, soy, vinegar wine & cornstarch in a bowl.
- Chop onions, ginger & garlic very fine.
- Heat wok to medium heat, add 3 tbl. garlic oil, then add onion, ginger & garlic & sauté 2 minutes. Then add chicken, mix well. Then put the heat all the way up and stir fry 4-5 minutes. Reduce heat and cook 5 minutes. Pour in the sauce mix. Mix well, add a little broth if necessary. Cover, cook 5 minutes. Thicken if necessary. Serve over water cress.