GINGER CHICKEN (老姜鸡)
Ginger chicken is a traditional Chinese dish made primarily from chicken and ginger. It has a wonderful taste and pairs well with rice or noodles, making it popular not only in China but also in other regions. If you're interested in this dish, you can follow along with me to make it. You won't be disappointed by its flavor!
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I usually enjoy cooking and delving into the history and techniques behind various dishes. Below, I will detail the techniques and precautions needed to make ginger chicken, hoping to help you better understand this delicious dish.
1. What is Ginger Chicken?
I often come across many inauthentic recipes for ginger chicken online, and even the region associated with it is often mistaken. In fact, ginger chicken is a traditional local dish from Hunan Province, China, belonging to the Hunan cuisine. It is made primarily from chicken and ginger, with additional ingredients such as garlic, chili, and scallions. The meat is tender, infused with the strong aroma of ginger, making it popular worldwide.
2. Is it better to use chicken breast or chicken thigh for making ginger chicken?
Using chicken thigh is preferable for making ginger chicken.
In China, chicken thigh is commonly used for making ginger chicken. This is mainly because ginger chicken requires a longer cooking time, and using chicken thigh helps prevent the meat from becoming tough while retaining its tender texture, resulting in a better overall taste.
Of course, if you cannot find chicken thigh, you can also use chicken breast as a substitute. While my mom prefers using a whole chicken for ginger chicken, I personally prefer using chicken thigh.
3. Should I use old ginger or young ginger?
As the name suggests, ginger chicken traditionally uses old ginger. Unlike young ginger, which has a pale skin and pinkish tips, old ginger refers to mature ginger root. It has a stronger ginger aroma and spiciness compared to young ginger, making it an excellent seasoning for ginger chicken.
Old ginger is commonly available in most grocery stores. If you prefer not to take any chances, you can directly purchase it from a Chinese grocery store, where it is readily available. However, if there are no Chinese grocery stores nearby or if you cannot find old ginger in regular stores, you can use young ginger as a substitute.
4. What kind of pot should I use to make ginger chicken?
It is recommended to use a wok.
Ginger chicken is a Hunan cuisine dish that involves stir-frying, so a wok is most suitable. For households that often cook Chinese dishes, a wok is commonly available.
If you don't have a wok at home, there's no need to worry. There isn't a specific requirement for the type of pot to use when making ginger chicken. Common pots such as flat-bottomed pans, stainless steel pots, and cast iron pots can also be used.
5. What goes well with ginger chicken?
Ginger chicken has a fragrant and spicy taste, making it best paired with rice. Eating it together with rice can greatly enhance the flavor of the dish, and letting the ginger chicken sauce soak into the rice is also delightful.Additionally, ginger chicken can also be paired with noodles, steamed buns, or congee, all of which complement its taste quite well.
Precautions: If you cannot eat spicy food, you can omit the chili or use less of it when making ginger chicken.
So, if you're a novice cook, this ginger chicken recipe might be a great starting point. It's very simple, and I guarantee you'll be impressed by its flavor. Follow along with me and let's try making it together!
INGREDIENTS
MAIN INGREDIENTS
- 300g chicken thighs
ACCESSORIES
- 50g garlic leaves
- 20g garlic cloves
- 5g Pixian Doubanjiang (broad bean paste from Pixian)
- 100g red chili peppers
- 30g old ginger
SEASONINGS
- 50g soybean oil
- 5g cooking wine
- 5g dark soy sauce
- 10g steamed fish soy sauce
- 5g chicken bouillon
- 5g ground white pepper
- 10g oyster sauce
DIRECTIONS
STEP 1
Remove the bones from the prepared chicken thighs.
STEP 2
Clean them thoroughly, dice them into 1-centimeter cubes, and place them in a bowl.
STEP 3
Add 5g of steamed fish soy sauce, 3g of dark soy sauce, 10g of cornstarch, 5g of ground white pepper, and 3g of oyster sauce to the diced chicken thighs. Marinate for 3 hours.
Tip:
The purpose of marinating is to enhance the flavor of the chicken thighs and to retain their tender texture as much as possible during cooking.
STEP 4
Take out the prepared 30g of old ginger and wash it clean.
STEP 5
Dice it into 1-centimeter cubes and place them in a bowl.
STEP 6
Then, add steamed fish soy sauce and marinate for about 20 minutes.
STEP 7
Meanwhile, cut the red chili peppers into 2-centimeter pieces, and chop the garlic leaves and minced garlic into small pieces for later use.
STEP 8
Heat soybean oil in a wok until it reaches about 60% heat. Add the marinated chicken thigh pieces and fry until they are dry.
STEP 9
Here is the fried chicken thigh, set it aside for later use.
STEP 10
In another pan, heat 5g of soybean oil, then add the 30g of marinated ginger and 20g of minced garlic. Stir-fry until fragrant.
STEP 11
Stir-fry the chicken thighs until cooked through. Then, add 5g of steamed fish soy sauce, 5g of Pixian Doubanjiang (broad bean paste from Pixian), 5g of oyster sauce, 3g of ground white pepper, 3g of dark soy sauce, and 10g of cooking wine. Stir-fry until well combined.
Tip:
If you don't have Pixian Doubanjiang, you can use chili sauce from home as a substitute. If you wish to buy it, you can find it at a Chinese grocery store. If you don't have any, you can omit it.
STEP 12
Stir-fry until fragrant, then add the remaining garlic leaves and stir-fry until fragrant.
STEP 13
Delicious ginger chicken is ready to be served.
Recipe analyzer
- Recipes: GINGER CHICKEN (老姜鸡)
- Main Ingredients:6
- Servings per recipe:1
- Servings size:505 g
-
Energy (calories)：834 kcal
-
Protein：56.65 g
-
Fat：50.77 g
Why gray?
-
Carbohydrates：38.82 g
-
Protein: 28%231 kcal
-
Fat: 55%457 kcal
-
Carbohydrates: 18%147 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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