Marinate chicken in combined seasoning ingredients for at least 30 minutes. Heat oil in a deep saucepan and put in ginger and Chinese mushrooms. Stir-fry for 2 minutes, then add marinated chicken. Cook, stirring frequently for 5 minutes or until chicken changes colour.
Stir in Chinese rice wine and toss for a further 2 minutes. Add chicken stock and bring to the boil. Simmer on medium heat until chicken is cooked through and tender. Pierce a thicker piece of the meat to ensure that the juices run clear and it is completely cooked. Add spring onions and coriander and stir in cornflour mixture until sauce thickens. Serve hot.
Recipe from Asian Retro Food: Dishes of Yesteryear, By Betty Saw, Published by Marshall Cavendish International.
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