Ginger Chicken
Ingredients
- 600 gWhite chicken (diced)
- 3 pcGarlic (minced)
- 3 tbspsoy sauce
- 2 tbsprice wine
- 1 tbspCorn starch
- 1 tspBrown sugar
- 2 tbspPeanut oil
- 1 tspSesame oil
- 2 pcScallion or chives (sliced)
- 40 gFresh ginger (peeled and thinly sliced)
Method
Tender, pearly chicken pieces coated in a glossy brown sauce that clings to the meat. The sharp heat of fresh ginger hits the palate while sesame oil provides a lasting toasted note.
- 1
Cut the chicken into 3 cm cubes. In a mixing bowl, combine the meat with the rice wine and one tablespoon of soy sauce. Let marinate for 10 minutes to infuse the meat.
- 2
Heat the oil in a wok or skillet until it shimmers. Toss in the chicken pieces. Let them brown without stirring immediately to get a light golden crust, then toss vigorously.
- 3
Add the minced garlic and thinly sliced ginger. When the ginger aroma fills the air, sprinkle with cornstarch to coat the pieces. Pour in the remaining soy sauce and sugar.
- 4
The sauce should boil and thicken instantly to coat the spoon. Turn off the heat as soon as the mixture becomes syrupy. Add sliced scallions and sesame oil for shine.
Frequently asked questions
How do you get this dish right?
- Do not overcook the chicken breast: it should remain springy under finger pressure to stay juicy.
- The ginger must be cut into very fine julienne (matchsticks) to release its aroma without being fibrous.
How long does this dish keep?
Keep refrigerated for up to 48 hours. Reheat gently in a pan with a splash of water to loosen the sauce.
