Ginger Chicken (老姜鸡)
User Reviews
5
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Prep Time
7 mins
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Cook Time
8 mins
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Total Time
15 mins
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Servings
3
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Calories
351 kcal
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Course
Main Course
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Cuisine
Chinese
Ginger Chicken (老姜鸡)
Description
The recipe begins by searing chicken thigh chunks in oil to remove pinkness, then stir-frying aromatics including sliced ginger, crushed garlic, and rehydrated wood ear mushrooms. Seasonings include light and dark soy sauces, Shaoxing rice wine, white pepper, salt, and a touch of sugar, which blend into a flavorful base. Water is added, and the mixture is braised covered on high heat to infuse flavors and cook the chicken thoroughly.
After braising, sesame oil and fresh chopped chili are stirred in, then the dish is cooked uncovered at high heat to reduce and thicken the liquid to a desired consistency. Finally, chopped scallions are added just before serving, providing a fresh contrast.
Ginger Chicken pairs well with steamed rice or can be served atop noodles, making it a versatile main with a balance of tender chicken, earthy mushrooms, and vibrant aromatics. The use of wood ear mushrooms adds texture and umami.
Ingredients
- 2 tablespoon neutral cooking oil
- 6 pieces chicken thigh about 600g/1.3lb (see note 1, boneless, skinless, cut into bite-sized chunks
- 12 lices ginger
- 6 cloves garlic crushed
- 10 g dried wood ear mushroom rehydrated beforehand (see note 2
- 1 tablespoon soy sauce light
- 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
- Chili pepper to taste, fresh, finely chopped
- 1 talk scallions finely chopped
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
- Use chicken thigh pieces with or without skin and bone; increase cooking time accordingly if using bone-in.
- To rehydrate wood ear mushrooms, soak them in cold water for 2 hours or in hot water to shorten to about 20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 351kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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