Braised Chinese Ginger Chicken – there is nothing so comforting and homely for me. It reminds me of grandma and mom (though they weren’t exactly best friends, I hope they are now). It also reminds of recuperation and getting healthy; of being safe and toasty on dark and cold wintry nights.
Original Recipe from: Spice n Pans: Super Easy Chinese Stir Fry – Chicken w/ Ginger & Spring Onion (YouTube)
Below is just my (adapted) short-hand version for myself.
Substitute or adj. qty according to personal preference
Chicken & Marinate
- chicken – whole or 600g
- ginger juice – 2T
- Chinese wine – 2T
- oyster sauce – 2T
- lt soy sauce – 1T
- salt – 1tsp
- white pepper – dash
For Frying
- ginger – slices
- garlic – 6 cloves, halved
- spring onion – 6 stalks (cut about 2″ length; separate whites & greens)
- dk soy sauce – 3T
- sake or wine – 1C
- sugar – 1tsp
- cornstarch (with water)
- Chinese cooking wine (Shaoxing) – 1T
- sesame oil – 1T
Optionals
- mushrooms
Steps (summary)
1) Marinate chicken – min. ½ hour
2) Med heat, oil – fragrant fry ginger and garlic.
3) Brown chicken pieces in pan with ginger and garlic
4) Stir in the:
• white parts of spring onion
• dk soy sauce
• sake/wine
5) Simmer, covered – 20mins
6) Add in sugar, green spring onions, & cornstarch solution (thickener).
7) Just before dishing up, add Shaoxing wine & sesame oil.
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