chicken ginger sauce

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

 

Ingredients

  • 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

 

Seasoning

  • Salt to taste
  • 2 teaspoons sugar
  • 1 teaspoon light soya sauce
  • 1 to 2 teaspoons chinese cooking wine

 

Method

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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Comments

  1. 1
    jenny
    June 15th, 2007 at 5:44 pm

    hmm..looks nice. and not very difficult too..I like this “jiang chong ji” (姜冲鸡)

  2. 2
    The Cooking Ninja
    June 15th, 2007 at 8:04 pm

    hmm … I love this dish.

    Have you tried coating the chicken pieces with egg and then just dust them with plain flour? I do not know if it will give the same result as you wanted it. I do this with my sweet and sour pork.

  3. 3
    The Expedited Writer
    June 16th, 2007 at 5:29 am

    I think the light coat on the chicken works perfect as it already is. If i were to cook this, it’d be the same as what you did too. Cos the coating will help the sauce to cling to the chicken more, imo..:)

  4. 4
    reeseboston
    June 18th, 2007 at 9:30 am

    That looks delicious and easy to make as well. I may as well try to make it this weekend since I have been on a hiatus from the kitchen. Will keep you posted on my take of the yummy looking chicken.

  5. 5
    pablopabla
    June 19th, 2007 at 4:21 pm

    jenny : Try it and tell me whether you like it or not :)

    Cooking Ninja : I’ve thought of coating it as suggested but it is usually not crispy. But then again, I don’t think it is meant to be crispy anyway. LOL!

    Expedited Writer : The sauce is what makes or breaks this recipe :)

    reeseboston : Let me know, ya? Hope you’ll like it.

  6. 6
    reeseboston
    June 22nd, 2007 at 11:37 am

    Pablo, I made the ginger chicken for dinner earlier and it was gone in minutes. Bf said it tasted like general gau’s chicken sans the thick dark sauce and sugar. It is difficult to explain the variants of chinese food to ang moh as they can barely distinct one from the other. A point to note, I love this dish a lot and it will definitely be one of the staple in our family. Thank you for sharing the recipe.

  7. 7
    pablopabla
    June 22nd, 2007 at 4:54 pm

    reeseboston : Thanks for letting me know! I’m glad this recipe is spreading over to that part of the world now ;) BTW, I’ve absolutely no idea who’s general gau. LOL!

  8. 8
    reeseboston
    June 23rd, 2007 at 12:51 pm

    hahahaha! General Gau’s chicken is one of the most famous polynesian (pseudo-American Chinese food)entree in the US. It taste good. Tell you what. As and when I get to come home to KL for holidays, I will remember to bring a bottle of the sauce and pass it to you.

  9. 9
    pablopabla
    June 25th, 2007 at 2:14 pm

    reeseboston : I would be most honoured to be paid a visit by General Gau ;)

  10. 10
    Yeow
    October 21st, 2007 at 5:50 pm

    Hi, read today’s Star newspaper n found your blogsite. I am going to be full time homemaker soon n yr site w easy to follow recipes will help a lot. I am like walking down the memory lane of the dishes my late mom used to cook when i was young. Just want to say I enjoy going thru the site n Thanks!

  11. 11
    pablopabla
    October 23rd, 2007 at 1:52 pm

    Yeow Welcome to Hochiak, Yeow! Glad that you are enjoying this site. Subscribe to my feed so that you won’t miss a recipe :D

  12. 12
    amyzing
    March 7th, 2008 at 11:47 am

    Hey, pablopabla! one tip, try using Potato Starch + rice flour instead of Cornstarch for the frying. Alternatively, try a plain flour and potato starch ratio 5:1 and the add is water and an egg. If you’d like the batter to separate from the chicken after frying, coat the chicken lightly with oil.

    Just a tip i learned from my bestfriend’s chef bf. :) thought i might share it with u and the readers. Btw, GREAT RECIPES! you blog gave me a whole lot of ideas

  13. 13
    pablopabla
    March 11th, 2008 at 12:31 pm

    amyzing : Thanks for the tip! I will remember that :D

  14. 14
    Corlin
    August 12th, 2008 at 1:28 pm

    Just want to find out is there any recipe for that is cook with abalone sauce?? Would like to learn how to .. thanks

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