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!

8 Reviews
8 Comments
POSTED:14/06/2024
Level:Medium
Yield:2-3 servings
Total:4 hr 5 min
(includes chilling time)
Active:15 min

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.

Remove bones from chicken thighs.

STEP 2

Clean them thoroughly, dice them into 1-centimeter cubes, and place them in a bowl.

Clean and dice vegetables into 1cm cubes for the 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.

Marinate diced chicken thighs with soy sauce, cornstarch, pepper, and oyster sauce for 3 hours. Enhances flavor and texture.

STEP 4

Take out the prepared 30g of old ginger and wash it clean.

Wash 30g of old ginger before using.

STEP 5

Dice it into 1-centimeter cubes and place them in a bowl.

Dice vegetables into 1cm cubes & add to bowl.

STEP 6

Then, add steamed fish soy sauce and marinate for about 20 minutes.

Marinate steamed fish in soy sauce for 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.

Prepare chili peppers and garlic; chop 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.

Fry marinated chicken thighs in preheated soybean oil until dry.

STEP 9

Here is the fried chicken thigh, set it aside for later use.

Instructions to set aside fried chicken thigh 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.

Stir-fry marinated ginger and minced garlic in soybean oil 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.

Guide to making stir-fried chicken thighs with flavorful sauce; includes tips for ingredient substitutions.

STEP 12

Stir-fry until fragrant, then add the remaining garlic leaves and stir-fry until fragrant.

Stir-fry garlic leaves until fragrant.

STEP 13

Delicious ginger chicken is ready to be served.

Ready-to-serve ginger chicken dish.

Recipe analyzer

  • Recipes: GINGER CHICKEN (老姜鸡)
  • Main Ingredients:6
  • Servings per recipe:1
  • Servings size:505 g
Nutritional Summary of Recipe
Amount per 505 g= 1 serving(s)
  • Energy (calories):834 kcal
    38%
  • Protein:56.65 g
    104%
  • Fat:50.77 g Why gray?
    105%
  • Carbohydrates:38.82 g
    16%
Calorie breakdown
  • Protein: 28%
    231 kcal
  • Fat: 55%
    457 kcal
  • Carbohydrates: 18%
    147 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
18:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

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.

8 REVIEWS

Review
Your rating:
AnnaOctober 31, 2024

The old ginger chicken I made was a little light in color, did I put in less seasoning?
reply:
November 03, 2024
The light color may be due to insufficient amount of soy sauce or the chicken was not fried to the right level.
HansOctober 17, 2024

The recipe for Old Ginger Chicken is great with clear step-by-step instructions and spice amounts!
reply:
October 19, 2024
I'm glad you found the recipe useful and hope you continue to enjoy cooking Old Ginger Chicken.
AvaOctober 02, 2024

I followed the recipe for ginger chicken, but the ginger flavor is too strong, how do I adjust it?
reply:
October 04, 2024
If the ginger flavor is too strong, you can reduce the amount of ginger. Or cook it for a little longer during the cooking process so that the ginger flavor blends more into the broth instead of the strong ginger chunk flavor.
JulietteSeptember 20, 2024

When I make chicken with ginger, the chicken is never easy to fry, is there any way to do it?
reply:
September 23, 2024
The chicken doesn't fry easily probably because it is cut too thick. It is recommended to cut the chicken into even thin slices or small pieces so that it can be stir-fried faster.
JenniferJuly 22, 2024

This ginger chicken recipe is easy to learn and full of flavor, making it a new favorite for weeknight dinners!
rollerJune 14, 2024

This Old Ginger Chicken is simple to make, but the flavor is definitely not! The perfect combination of ginger and chicken delivers a warming texture that will keep you coming back for more!
PeterJune 14, 2024

Old Ginger Chicken is one of my favorite homemade dishes and this recipe is great!
JunJune 14, 2024

Old Ginger Chicken is a new favorite in my house! This dish is full of color and flavor, the ginger flavor is strong but not overpowering, and the chicken is tender and juicy.
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