I have a new Chinese style recipe for you to try today.  

Chicken ginger and spring onion in oyster sauce, served with rice noodles and brown shrimp. 

Ingredients 

• 3 chicken thighs finely sliced
• 1 bunch of spring onions, topped tailed and cut into small rings
• 1 small tin of water chestnuts, sliced and finely cut
• A 3cm piece of root ginger finely chopped (or you could use ginger purée)
• Optional garlic (I actually chose not to use it as I felt it may prove one to many ingredients)
• 1 and a half tablespoons of oyster sauce
• Salt and pepper to taste
• A little oil to start it off and about a cup of water
• Ready cooked rice noodles
• Soy Sauce
• Chilli powder
• Brown Shrimp

It's really simple, throw all the ingredients into a wok or a good a sized pan on a medium heat with the lid on and cook until the chicken is soft and succulent. 

For the second part of the dish I used Marks and Spencer ready cooked rice noodles for convenience.  Pop them into a pan with a little oil and a small amount of water and cook on a medium heat until soft.  I also added soy sauce during cooking and a good pinch of chilli powder.  

Once cooked, plate up, add a good hand full of Brown Shrimp to the noodles and mix in.  Tip – I don’t add these during cooking because they sometimes go hard and this means I struggle to eat them.  

I managed to eat this dish with relative ease and it was also enjoyed by my wife, which you can tell because we only had this small portion left over to photograph!!

I’m doing just fine at the moment and I live in hope that this will continue.