Ginger Chicken

Ginger Chicken

This is a recipe I heavily adapted originally based on one from 'Rick Stein's Far Eastern Odyssey' for 'Fried Fish in Ginger Sauce' (see picture).

I make the sauce in a similar way, although I tend to make it in vast amounts so that the dish is more like a soup. It's a very comforting dish and my parents request it whenever I go home.The chicken thighs work perfectly in this, the longer they cook the softer the chicken gets until it just melts in your mouth.

You could also adapt this dish into a noodle soup instead of usually serving it with rice as I do. You could also add cabbage in for some greens.

Serves 6

Ingredients

6 chicken thighs

2 inch piece of ginger

Medium onion

6 cloves of garlic

2 tbsp fish sauce

1 tsp sugar

1 pint of chicken stock

300ml water

Splash of ginger wine

Rapeseed oil

Toasted sesame oil

Freshly ground black pepper

Chili to taste

Method

Peel and chop ginger into matchsticks

Add to the pan with some rapeseed oil and toasted seasame oil

Put on low heat,  keep stiring to make sure that the ginger doesn't burn or stick to the pan

Finely chop the onion and add to the pan

Slice 6 cloves of garlic (and some chili if desired) and add to the pan

Chop up chicken thighs into small pieces

When the onion, ginger and garlic has softened add the chicken to the pan

Fry in the pan on a high heat until all the meat is coloured

Add a splash of ginger wine and the 2 table spoons of fish sauce

Add some freshly ground black pepper

Add the chicken stock, water and sugar

Leave to simmer for 30 mins 

Serve with rice