Ingredients
- spinach - 2 bunch or Chinese
leaves -1 head
- boneless and skinless chicken
breast - 115g/4 oz
- quail's eggs - 12, hard-boiled
and shelled
- fresh root ginger - 5cm/2 in,
peeled and cut into matchsticks
- fresh red chili - 1, seeded and
shredded
- garlic - 3 cloves, crushed
- cornstarch - 2 tsp, mixed with
50ml/2fl oz/¼cup water
- groundnut oil - 3-4 tbsp
- oyster sauce - 2-3 tbsp
- salt
- brown sugar - 1 tbsp
Method
- Wash the leaves well and dry
them. Strip the tender leaves from the stems and tear them into
pieces, sliced the stems.
- Fry the ginger and garlic in the
hot oil (without browning) for 1 minute.
- Add the chicken and keep
stirring in the wok until the meat change color.
- When the meat is cooked, add the
sliced stems cook quickly; then add the torn leaves, chili, and
quail's eggs.
- Add the oyster sauce and a
little boiling water (if necessary), then cover and cook for 1-2
minutes.
- Remove the cover, stir and add
salt and sugar to taste.
- Stir in the cornstarch and the
water mixture, then toss thoroughly. Cook until well coated.
- Serve immediately while still
hot.
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