The original recipe uses slices of pork tenderloin. Found it in a magazine some 15 years ago. I used to make this dish with kangkong because spinach was rarely available in wet markets and not even always available in supermarkets. It was such a pleasant surprise finding “Baguio spinach” in Cherry Supermarket last weekend. So… we grow spinach locally now. Good!
This chicken and spinach stir fry is very, very, very easy to cook. Even a real novice at cooking can do this. The secret is in the marinade. You have to give the strips of chicken enough time to absorb the flavors in the marinade before cooking.
4 chicken thigh fillets, cut into 1/2 by 2 inch strips
1 tsp. of finely minced ginger
1 tsp. of finely minced garlic
2 tbsps. of oyster sauce
2 tbsps. of light soy sauce
1/2 tsp. of ground black pepper
about 300 g. of fresh spinach
1 onion, finely sliced
4 tbsps. of vegetable cooking oil
Cooking procedure :
Place the cut chicken fillets in a glass or ceramic bowl. Add the minced ginger and garlic, the oyster sauce and soy sauce. Mix well. Cover with cling wrap and let sit in the fridge for about an hour. No need to marinate for longer than that considering the size of the chicken strips.
Wash the spinach, rinse and trim.
Heat the vegetable cooking oil in a shallow sauce pan (a wok is ideal). Drain the chicken strips and add to the hot oil. Cook for about 3-4 minutes. Add the sliced onion and stir fry for about a minute. Add the spinach and cook, stirring, just until the leaves start to wilt. Pour in the marinade. Stir. Taste and add more soy sauce (or salt), if you prefer.
That’s it. Transfer to a serving platter and eat without guilt.