What’s for lunch: ginger chicken

Awesome Husband and I aren’t huge fans of ginger. But because the spicy root is a common ingredient in confinement dishes, we’ve been eating a lot of it the past few days. 

Yes, Awesome Husband is on a confinement diet too because I have no time to make separate dishes for him.

He hasn’t complained, this wonderful man. I guess it is largely because some of the dishes I’ve made are really quite tasty (I’m no Master Chef but there are some really good recipes floating around cyberspace).

The ginger chicken is his favourite, and it is rather easy to make. I’ve tweaked it to suit our palatte.

Here’s what you need:

  • 400g of chicken breast meat, sliced thickly
  • Half a cup of grated young ginger
  • 1 tablespoon of light soy sauce
  • 1 tablespoon of dark soy sauce
  • 2 teaspoons of sugar
  • 3 tablespoons of sesame oil
  • Half a cup of chopped ginger

First, marinade the meat in a mixture of light soy sauce, dark soy sauce, sugar and grated ginger. Leave it overnight in the fridge if you can afford the time. If not, a half-hour soak at least to get some of the flavours in. 

To cook:

  • Heat a pan and when it is nice and hot, fry the marinated chicken meat until it starts to turn opaque
  • Add the sesame oil now and continue frying the chicken until it is fully cooked
  • Remove the cooked chicken and in the same pan, toss in the chopped ginger and brown it in the remaining sesame oil. Add these to the meat

The caramelised sugar from the cooked marinade takes away the bite of ginger and makes the crispy ginger bits an addictive addition to the savoury dish.

You can substitute chicken breast meat with bone-in parts of three chicken too, like wings and drums. 

I’ve also made a tasty version with threadfin fillet.

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