1 tablespoon oil
1 tablespoon freshly grated ginger
2 cloves garlic, crushed
8 chicken thigh fillets, cut into 2cm strips
2 tablespoons soy sauce
1 tablespoon sesame seeds
2 tablespoons sherry
2 teaspoons cornflour, blended with 2 tablespoons water
Steamed rice or fried rice to serve.
Heat oil in a wok or heavy-based pan and stir fry garlic and ginger for 1 minute. Add the chicken strips and stir-fry for 2 minutes. Add soy sauce, sesame seeds and sherry. Cover and cook for 5-8 minutes or until chicken is cooked through. Thicken the juices with the cornflour blend. Serve on top of steamed or fried rice and garnish with finely sliced spring onions.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.