This an easy dish that I will make when I feel homesick for home-cooked meals. My mom used to make this dish often when I was growing up. Although I cook this dish a little differently from my mom (because I never learned her exact recipe) :), they are basically the same and I love both versions. Also, my mom usually made it with slices of pork belly but I use chicken breasts instead because I don’t like all the fat on the pork belly. I normally would add potatoes in this dish but I didn’t here because I’m going to use it as a filling for “kompia”.
2 tablespoons vegetable oil
2-inch ginger (1 ounce trimmed), sliced thin
1¼ pounds boneless, skinless chicken breasts, sliced ¼-inch-wide strips
3 tablespoons light (thin) soy sauce
4 tablespoons mushroom soy sauce
2 tablespoons sugar
¾ teaspoon white pepper
3 tablespoons water
Heat the oil in a nonstick skillet over medium-high heat until shimmering. Add the ginger and cook until fragrant and lightly browned around the edges, about 1 minute or less. Add the chicken and stir-fry it for 1 to 2 minutes and then, add the rest of the ingredients. Continue to stir-fry the chicken until it is cooked through. Serve hot with rice.