Chicken slices with ginger and spring onion

This is a common dish my family will order when we go out for dinner. I haven't been eating this dish since I came to London. A friend in NY send me the recipe recently and I gave it a try (really ran out of ideas what to cook). The dish turned out good and tasted really delicious. I couldn't help but had 2 servings of rice because of the tasty gravy.

Here's the recipe to share with..

Ingredients:

300g skinned chicken breast - thinly sliced

50g ginger - thinly sliced

3 stalks spring onion, cut into 3cm length
3 tbsp oil

Marinade:
1 egg white
1/2 tsp salt
1 tsp sugar
1 tbsp soy sauce
1/2 tsp sesame oil
Dash of pepper
1 tsp cornflour

Sauce:
1 tbsp oyster sauce
1 tsp soy sauce
1/2 tsp sesame oil
1 tsp shaoxing wine
Dash of pepper and chicken stock granules
200ml water with 1 tbsp cornflour for thickening

Method:
1) Mix chicken with marinade and season for 30 minutes.

2) Heat oil in a wok and fry the ginger until fragrant but still quite pale. Push ginger to one side of the wok and add the chicken, frying quickly over high heat until pieces are firm and opaque - about 2 mins.

3) Stir the sauce ingredients to ensure the cornflour is well blended and pour into the wok, stirring quickly. When sauce bubbles and thickens, add spring onion, cook for one minute and take pan off the heat. Serve immediately.

Thanks Cheangsy for sharing the recipe!!