Fill a deep pan with 80% water and bring to a boil.
While the water comes to a boil, finely chop the garlic and ginger. Cut the chicken into 2 cm pieces, and finely chop the skin. Pre-season the chicken with the ◎ ingredients.
When the water in the pan has come to a boil, add about a teaspoon of salt and blanch the bean sprouts for about 20 seconds. (I consider this blanching step as rinsing the bean sprouts.)
Drain the bean sprouts in a colander or sieve.
Heat the empty pan with vegetable oil and throw in the chopped ginger and garlic. When it's fragrant, add the chicken and chicken skins and continue stir-frying.
When the chicken is cooked, turn the heat to high and add the bean sprouts and chives. Stir-fry quickly for about 40 seconds.
Add the salt and 5 shakes of umami seasoning (I add 10 shakes). Swirl soy sauce around the pan twice, and check the taste.
Add sesame oil at the very end for fragrance, and it's done.
Once you get used to making this, it takes just 10 minutes!!
Story Behind this Recipe
I adapted a dish of my mother's that was my favorite. You can make this in 10 minutes, and it's ultra-easy, inexpensive and delicious. It's especially useful before payday.
By blanching the bean sprouts in boiling water beforehand, you can avoid it from becoming watery. Add the chicken skin too - it will add flavor to the dish. If you don't like umami seasoning (Ajinomoto), substitute with sugar. Add about 1/2 teaspoon. Once you add the bean sprouts and Chinese chives to the pan, cook quickly over high heat!!