Chinese•healthy

Ginger Chicken (老姜鸡)

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

Ingredients

Quantities are shown as originally provided.

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

1
Heat oil in a wok/pan. Add chicken to sear over high heat until it loses the pinkness.
2
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).
3
Uncover. Add sesame oil and fresh chili. Continue cooking over high heat (without the lid) until the liquid reduces to the desired amount.
4
Stir in scallions then serve immediately with steamed rice or as a topping for noodles.