Ginger Chicken (老姜鸡)

Name: Ginger Chicken (老姜鸡)
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: 3 serving
Ingredients: 2 tablespoon neutral cooking oil; 6 pieces boneless, skinless chicken thighs, cut into bite-sized chunks; 12 slices ginger; 6 cloves garlic, crushed; 10 g dried wood ear mushrooms; 1 tablespoon light soy sauce; 1 teaspoon dark soy sauce; 1 tablespoon Shaoxing rice wine; ¼ teaspoon ground white pepper; ¼ teaspoon salt; ¼ teaspoon sugar; 120 ml water; 1 teaspoon sesame oil; Fresh chilli, finely chopped; 1 stalk scallions, finely chopped

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5.0

117 reviews

Excellent

Prep Time
7 mins
Cook Time
7 mins
Total Time
15 mins
Servings
3
Calories
351 kcal
Course
Main Course
Cuisine
Chinese

Ginger Chicken (老姜鸡)

Iris Warren

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A delicious combination of two common ingredients, Chinese ginger chicken delivers complex aroma and flavour, yet is amazingly simple to cook.

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Ingredients

Servings

2 tablespoon neutral cooking oil
6 pieces boneless, skinless chicken thighs, cut into bite-sized chunks about 600g/1.3lb (see note 1)
12 slices ginger
6 cloves garlic, crushed
10 g dried wood ear mushrooms rehydrated beforehand (see note 2)
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon Shaoxing rice wine
¼ teaspoon ground white pepper
¼ teaspoon salt
¼ teaspoon sugar
120 ml water about ½ cup
1 teaspoon sesame oil
Fresh chilli, finely chopped to taste
1 stalk scallions, finely chopped

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Instructions

Heat oil in a wok/pan. Add chicken to sear over high heat until it loses the pinkness.
Add ginger, garlic, wood ear, light and dark soy sauce, Shaoxing rice wine, white pepper, salt and sugar. Stir fry for 30 seconds then add water. Cover with a lid and braise for 5 minutes (remain high heat).
Uncover. Add sesame oil and fresh chili. Continue cooking over high heat (without the lid) until the liquid reduces to the desired amount.
Stir in scallions then serve immediately with steamed rice or as a topping for noodles.

Notes

You may also use chopped chicken pieces with skin on and bone in. Increase the cooking time accordingly.
To rehydrate wood ear mushrooms, soak them in plenty of cold water for 2 hours until plump. Alternatively, use hot water to reduce the time to 20 minutes.