Foodie

Sunday, February 22, 2009

Gingered Chicken













In the good old days, chicken dishes were only served during the festivals but nowadays, we have chicken practically every other day. I am running out of ways to cook with it. Luckily, the family likes this dish and it has been my 'lifeline'. In fact this is a confinement dish cooked with sesame oil and lots more ginger slices.


Ingredients:
4 pieces chicken thighs(1/2 a chicken will do) - cut into bite-size
1/2 cup sliced ginger
1 tbsp dark thick soya sauce
2 tbsp light soya sauce
1/2 tsp black pepper
1/4 cup stock/water
2 tbsp vegetable oil
salt and pepper
1 tsp sesame oil.

Method:
Sprinkle chicken pieces with salt and pepper.
Heat wok/skillet with 1 tbsp oil and brown the chicken pieces. Remove and leave aside.
Add in the other tablespoon oil and fry the ginger slices until golden brown and fragrant.
Put the browned chicken pieces to the ginger slices and add in stock/water, light and dark soya sauce. Cover the wok/skillet and let the chicken cook through.
Remove lid and cook until the sauce is thickened.
Sprinkle black pepper and sesame oil before serving it hot with white rice

11 comments:

Zue Murphy said...

You gave me idea to cook this for my lunch. Thank you!

Tikki said...

Looks delicious! I'll have to try this some time. Thanks!

DizzyMe said...

hi Lily~!

When you said stock, does it means chicken stock?

Aunt LoLo said...

If chicken was for special occasions, what was the "everyday" protein?? I know it would depend on the region...but, for your family, what was non-holiday fare like?

TripleJin said...

I do agree. This chicken dish has saved my dinners countless of times. I normally add chinese mushrooms and oyster sauce with it.

Aleena said...

Oooh I love this dish. Simple to cook! I sometimes like to add sliced potatoes to the dish :)

lilyng said...

aunt lolo

i have 6 other siblings and our daily dishes are easy stir-fries, a tiny piece of pork with alot of greens. Egg is the best protein booster.

andrea-queen said...

great dish! thank you for sharing (:

Food-A-holic said...

Hi Lily,

May I know what brand of dark soy sauce do you use?

lilyng said...

food-a-holic

this is one of the thick dark caramel sauce which i like http://www.e-pacs.co.nz/products.php?cat_id=87&first=1&pro_id=605. Any thick dark caramel sauce made in Malaysia is also acceptable

lilyng said...

food-a-holic

this is one of the thick dark caramel sauce which i like http://www.e-pacs.co.nz/products.php?cat_id=87&first=1&pro_id=605. Any thick dark caramel sauce made in Malaysia is also acceptable

Related Posts Plugin for WordPress, Blogger...