Once in a while when I eat out at “mixed-rice” stalls (stalls which sell white rice with a mind-boggling choice of side dishes which you can choose and be priced accordingly), I will eat this dish – Ginger Sauced Chicken. Well, I confess that I don’t actually know the real name of this dish but since it is a ginger sauce based dish with chicken, I reckoned it should be called Ginger Sauced Chicken.
After a few tries outside, I attempted this dish and it turned out quite okay. Only thing is I haven’t actually perfected the art of having the chicken nicely fried without having too thick a batter. Whilst the picture above was as a result of what I cooked, I am modifying the recipe a bit into what I think would be better. You can actually fry the chicken pieces beforehand or don’t. It is up to you really. But the highlight is the ginger sauce. Give it a try.
This is my recipe for Ginger Sauced Chicken
- 150 grammes or chicken supreme (the long tender piece next to chicken breast. cut into big bite sizes)
- 5 cm or more ginger (set aside a few slices for frying whilst the rest are juiced)
- 5 cloves garlic (finely chopped. Mash them into paste if you can)
- Spring onions (cut to 6cm lengths – more for aesthetic purposes)
- Corn starch / Potato starch (make 1/2 cup – this is to thicken the sauce before serving)
- Oil for frying
- Salt to taste
- 2 teaspoons sugar
- 1 teaspoon light soya sauce
- 1 to 2 teaspoons chinese cooking wine
Marinade chicken pieces with 2 – 4 teaspoons of ginger juice for 3 hours.
Heat oil in wok. Dust chicken pieces with some corn flour and deep fry the chicken pieces till golden brown. Remove fried chicken and set aside.
Remove excess oil from wok leaving about 2 teaspoons of oil behind. Add ginger slices and saute till aromatic. Add garlic and continue to saute till garlic starts to brown. Add about 3 tablespoons of ginger juice and seasoning. Bring sauce to boil.
Add a little bit of corn starch or potato starch to thicken the sauce (if it is runny), return the fried chicken pieces and add spring onions to coat them all.
Dish up and serve hot with white rice.
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