31 Jan 2013

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

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

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

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