Thursday, September 18, 2014

Ginger Soy-Sauce Chicken 姜炒酱油鸡

This "old-school" homey dish is cooked primarily with ginger, soy sauce and chicken. The gravy is just....too good! A total wipe-out when served.

It pairs very well with steamed rice or plain porridge/congee. In order not to waste the gravy, one of us actually dished the rice into the plate used to serve the chicken so that all the gravy is absorbed by the rice, and no gravy is wasted.

You may like to try Quick-Braised Onion Chicken or Braised Chicken with Bittergourd if you enjoy such "dark-sauce" chicken dishes.

Ginger and Soy-Sauce Chicken 姜炒酱油鸡

Ingredients: 10 chicken drummettes, 1 small red onion, finely minced, 1 green onion, chopped, 3- 4 tbsp of ginger already cut into thin, fine match-stick size, about 3 tbsp dark soy sauce, 1tbsp light soy sauce, water that will partially submerge the chicken while cooking

Directions:  Marinate the chicken in 2 tbsp dark soy sauce, drizzle of Chinese cooking wine, set aside for about 30 minutes. Heat some oil in the wok, add the red onion and fry till slightly charred/caramelized and soft. Add in marinated chicken and brown all sides. Add the green onions, and ginger. At the same time, some fats will be rendered out from the chicken and the onions and ginger will be cooked to some level of fragrance. Mix well. Add remaining 1 tbsp of dark soy sauce, light soy sauce and fry till pan also at the point of turning brown. Add in water to partially chicken (hear sizzles of smoke and steam) immediately when adding water to the hot water). Braise the chicken in liquid for about 30minutes - first 10 minutes medium heat to boil, then turn heat to low-medium and simmer till chicken is fully cooked and liquid level reduces to about 1/4 of the original amount of liquid started.


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