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Culinary Home > Ready Recipes > Spring Onion & Ginger Chicken Strips
Spring Onion & Ginger Chicken Strips Download Oven Image Download Image for your Oven

Spring Onion & Ginger Chicken Strips

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Recipe Overview
Time  1 min 10 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  1 min 10 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  1 min 15 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature260°C Temperature500°F
Time  1 min 10 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  1 min 15 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature260°C Temperature500°F
Recommended Accessories: Full size cooking tray (Black) (32Z4080), Full size cooking tray (Blue) (32Z4101), Full size cooking tray (Green) (32Z4093), Full size cooking tray (Red) (32Z4100)
Recommended Accessories: Full size cooking tray (Black) (32Z4175), Full size deep cooking tray (Green) (32Z4167)
Recommended Accessories: Full size cooking tray (Black) (32Z4080), Full size cooking tray (Red) (32Z4100), Full size cooking tray (Blue) (32Z4101), Full size cooking tray (Green) (32Z4093)
Recommended Accessories: Full size cooking tray (Black) (32Z4080), Full size cooking tray (Blue) (32Z4101), Full size cooking tray (Green) (32Z4093), Full size cooking tray (Red) (32Z4100)
Recommended Accessories: Full size cooking tray (Black) (32Z4080), Full size cooking tray (Red) (32Z4100), Full size cooking tray (Blue) (32Z4101), Full size cooking tray (Green) (32Z4093)
Oven Profile
Stage 1 Time 1 min 10 sec Fan 50% Microwave 60%
Stage 1 Time 1 min 10 sec Fan 50% Microwave 60%
Stage 1 Time 1 min 15 sec Fan 80% Microwave 100%
Stage 1 Time 1 min 10 sec Fan 50% Microwave 60%
Stage 1 Time 1 min 15 sec Fan 80% Microwave 100%
Ingredients:
200 g 7.05 oz/wt Chicken Leg boneless without skin
2 pinch 2 pinch Salt
2 pinch 2 pinch White Pepper Powder
2 pinch 2 pinch Sugar
1 tsp 1 tsp Young Ginger finely chopped
1 tbs 1 tbs Spring Onions diced
30 ml 1.01 oz/fl Oyster Sauce
1 tbs 1 tbs Oil
1 tsp 1 tsp Garlic finely chopped
20 g 0.71 oz/wt Onion diced
10 ml 0.34 oz/fl Hua Diao Wine
100 ml 3.38 oz/fl Water
1 tsp 1 tsp Dark Soya Sauce
1 tbs 1 tbs Potato Starch
0.5 cup 0.53 UScup Water
4 pcs 4 pcs Big Red Chilli dried
20 g 0.71 oz/wt Cashew Nut roasted
3 pcs 3 pcs Spring Onions
5 g 0.18 oz/wt Red Chilli Julienne
20 g 0.71 oz/wt Green Leaves
1 pc 1 pc Paper Bag
200 g 7.05 oz/wt Chicken Leg boneless without skin
2 pinch 2 pinch Salt
2 pinch 2 pinch White Pepper Powder
2 pinch 2 pinch Sugar
1 tsp 1 tsp Young Ginger finely chopped
1 tbs 1 tbs Spring Onions diced
30 ml 1.01 oz/fl Oyster Sauce
1 tbs 1 tbs Oil
1 tsp 1 tsp Garlic finely chopped
20 g 0.71 oz/wt Onion diced
10 ml 0.34 oz/fl Hua Diao Wine
100 ml 3.38 oz/fl Water
1 tsp 1 tsp Dark Soya Sauce
1 tbs 1 tbs Potato Starch
0.5 cup 0.53 UScup Water
4 pcs 4 pcs Big Red Chilli dried
20 g 0.71 oz/wt Cashew Nut roasted
3 pcs 3 pcs Spring Onions
5 g 0.18 oz/wt Red Chilli Julienne
20 g 0.71 oz/wt Green Leaves
1 pc 1 pc Paper Bag
200 g 7.05 oz/wt Chicken Leg boneless without skin
2 pinch 2 pinch Salt
2 pinch 2 pinch White Pepper Powder
2 pinch 2 pinch Sugar
1 tsp 1 tsp Young Ginger finely chopped
1 tbs 1 tbs Spring Onions diced
30 ml 1.01 oz/fl Oyster Sauce
1 tbs 1 tbs Oil
1 tsp 1 tsp Garlic finely chopped
20 g 0.71 oz/wt Onion diced
10 ml 0.34 oz/fl Hua Diao Wine
100 ml 3.38 oz/fl Water
1 tsp 1 tsp Dark Soya Sauce
1 tbs 1 tbs Potato Starch
0.5 cup 0.53 UScup Water
4 pcs 4 pcs Big Red Chilli dried
20 g 0.71 oz/wt Cashew Nut roasted
3 pcs 3 pcs Spring Onions
5 g 0.18 oz/wt Red Chilli Julienne
20 g 0.71 oz/wt Green Leaves
1 pc 1 pc Paper Bag
200 g 7.05 oz/wt Chicken Leg boneless without skin
2 pinch 2 pinch Salt
2 pinch 2 pinch White Pepper Powder
2 pinch 2 pinch Sugar
1 tsp 1 tsp Young Ginger finely chopped
1 tbs 1 tbs Spring Onions diced
30 ml 1.01 oz/fl Oyster Sauce
1 tbs 1 tbs Oil
1 tsp 1 tsp Garlic finely chopped
20 g 0.71 oz/wt Onion diced
10 ml 0.34 oz/fl Hua Diao Wine
100 ml 3.38 oz/fl Water
1 tsp 1 tsp Dark Soya Sauce
1 tbs 1 tbs Potato Starch
0.5 cup 0.53 UScup Water
4 pcs 4 pcs Big Red Chilli dried
20 g 0.71 oz/wt Cashew Nut roasted
3 pcs 3 pcs Spring Onions
5 g 0.18 oz/wt Red Chilli Julienne
20 g 0.71 oz/wt Green Leaves
1 pc 1 pc Paper Bag
200 g 7.05 oz/wt Chicken Leg boneless without skin
2 pinch 2 pinch Salt
2 pinch 2 pinch White Pepper Powder
2 pinch 2 pinch Sugar
1 tsp 1 tsp Young Ginger finely chopped
1 tbs 1 tbs Spring Onions diced
30 ml 1.01 oz/fl Oyster Sauce
1 tbs 1 tbs Oil
1 tsp 1 tsp Garlic finely chopped
20 g 0.71 oz/wt Onion diced
10 ml 0.34 oz/fl Hua Diao Wine
100 ml 3.38 oz/fl Water
1 tsp 1 tsp Dark Soya Sauce
1 tbs 1 tbs Potato Starch
0.5 cup 0.53 UScup Water
4 pcs 4 pcs Big Red Chilli dried
20 g 0.71 oz/wt Cashew Nut roasted
3 pcs 3 pcs Spring Onions
5 g 0.18 oz/wt Red Chilli Julienne
20 g 0.71 oz/wt Green Leaves
1 pc 1 pc Paper Bag
Preparation:
  1. Cut the chicken into strips and marinate with salt, pepper, sugar, ginger, spring onions and 1/3 of oyster sauce and chill for 1 hour.
  2. Sear the garlic and onions in a hot pan with oil. Once they turn brown pour in the wine and let it glaze for 20-30 seconds.
  3. Pour in the remaining oyster sauce and water and bring it to a boil. Season with salt, pepper, sugar and soya sauce.
  4. Mix the starch with the 1/2 cup of water, pour into the sauce to thicken it. Put the sauce into the fridge to cool down.
  5. Cut the spring onions in 2,5 cm (1 inch) long strips and mix them with the chicken, dried red chillies, cashew nuts and the chilled sauce.
  6. Place the mixture in the paper bag and fold the bag down to close. Place it on the tray and cook as per oven profile.Use the green leaves and chilli julienne as garnish.

  1. Cut the chicken into strips and marinate with salt, pepper, sugar, ginger, spring onions and 1/3 of oyster sauce and chill for 1 hour.
  2. Sear the garlic and onions in a hot pan with oil. Once they turn brown pour in the wine and let it glaze for 20-30 seconds.
  3. Pour in the remaining oyster sauce and water and bring it to a boil. Season with salt, pepper, sugar and soya sauce.
  4. Mix the starch with the 1/2 cup of water, pour into the sauce to thicken it. Put the sauce into the fridge to cool down.
  5. Cut the spring onions in 2,5 cm (1 inch) long strips and mix them with the chicken, dried red chillies, cashew nuts and the chilled sauce.
  6. Place the mixture in the paper bag and fold the bag down to close. Place it on the tray and cook as per oven profile.Use the green leaves and chilli julienne as garnish.

  1. Cut the chicken into strips and marinate with salt, pepper, sugar, ginger, spring onions and 1/3 of oyster sauce and chill for 1 hour.
  2. Sear the garlic and onions in a hot pan with oil. Once they turn brown pour in the wine and let it glaze for 20-30 seconds.
  3. Pour in the remaining oyster sauce and water and bring it to a boil. Season with salt, pepper, sugar and soya sauce.
  4. Mix the starch with the 1/2 cup of water, pour into the sauce to thicken it. Put the sauce into the fridge to cool down.
  5. Cut the spring onions in 2,5 cm (1 inch) long strips and mix them with the chicken, dried red chillies, cashew nuts and the chilled sauce.
  6. Place the mixture in the paper bag and fold the bag down to close. Place it on the tray and cook as per oven profile.Use the green leaves and chilli julienne as garnish.

  1. Cut the chicken into strips and marinate with salt, pepper, sugar, ginger, spring onions and 1/3 of oyster sauce and chill for 1 hour.
  2. Sear the garlic and onions in a hot pan with oil. Once they turn brown pour in the wine and let it glaze for 20-30 seconds.
  3. Pour in the remaining oyster sauce and water and bring it to a boil. Season with salt, pepper, sugar and soya sauce.
  4. Mix the starch with the 1/2 cup of water, pour into the sauce to thicken it. Put the sauce into the fridge to cool down.
  5. Cut the spring onions in 2,5 cm (1 inch) long strips and mix them with the chicken, dried red chillies, cashew nuts and the chilled sauce.
  6. Place the mixture in the paper bag and fold the bag down to close. Place it on the tray and cook as per oven profile.Use the green leaves and chilli julienne as garnish.

  1. Cut the chicken into strips and marinate with salt, pepper, sugar, ginger, spring onions and 1/3 of oyster sauce and chill for 1 hour.
  2. Sear the garlic and onions in a hot pan with oil. Once they turn brown pour in the wine and let it glaze for 20-30 seconds.
  3. Pour in the remaining oyster sauce and water and bring it to a boil. Season with salt, pepper, sugar and soya sauce.
  4. Mix the starch with the 1/2 cup of water, pour into the sauce to thicken it. Put the sauce into the fridge to cool down.
  5. Cut the spring onions in 2,5 cm (1 inch) long strips and mix them with the chicken, dried red chillies, cashew nuts and the chilled sauce.
  6. Place the mixture in the paper bag and fold the bag down to close. Place it on the tray and cook as per oven profile.Use the green leaves and chilli julienne as garnish.

Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
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See also
Reheat Kachori
Reheat Kachori
Asian Tarte Flambé
Asian Tarte Flambé
Chinese Hot Dog
Chinese Hot Dog
* All cooking times may vary depending on quality and quantity of food.