with Spring Onion





3 Chicken legs de-boned and chopped

1 bunch Spring onions cut into 2 inch lengths. Separate the white from the green pieces.

2 cloves Garlic finely chopped

1 tsp Ginger

1 tsp Sugar

2 pinches MSG (optional)

1 cap Rice wine

Salt to taste

Cooking oil


1 tsp Szechwan pepper corns pounded

1 tsp Black vinegar

1 tsp Sugar

1 tsp Soya sauce

1 tsp Corn flour


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Put the de-boned chicken in a bowl


Pound the Szechwan pepper corns



Add soya sauce to the chicken



Add black vinegar to the chicken



Add sugar to the chicken



Add corn flour to the chicken



Add the Szechwan pepper to the chicken and mix well



Put 2 tbsp of cooking oil in a wok and heat on high



Brown the chicken and then remove from the wok and set aside



Put another 2 tbsp of cooking oil in the wok



Add garlic and fry until fragrant



Add ginger



Add salt



Add the sugar



Add the lower (more white) parts of the spring onions and stir fry for a couple of minutes



Add the chicken



Add the green parts of the spring onions



Add MSG (optional)



Add the rice wine and cook until the spring onions are done



Serve on boiled rice





All the recipes on this disc/website are original and copyright 2010 Dorothy P.C. Loader.


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