7/26/2010

Ginger Chicken

Ginger is native to India and China.  Ginger is the underground rhizome of the ginger plant.  The flesh of the ginger rhizome can be yellow, white or red in color, depending upon the variety. It is covered with a brownish skin that may either be thick or thin, depending upon whether the plant was harvested when it was mature or young. The ginger rhizome has a firm, yet striated texture and a taste that is aromatic, pungent and hot. For more info, please refer to this site and search for ginger:  http //whfoods.org/ 

Almost all farmers in my village are planting ginger besides other highland vegetables, it's cultivated on a large scale as a source of income or planted for own use. The use of ginger in cooking has become common since the time of our ancestors, as this is one of the ways to retains body warmth in cold weather, especially at night and during rainy season.  And the most important is, it can remove winds in the body.

Ginger
The highlander kitchen is seemed incomplete without ginger. It should always available in our kitchen because it is used in almost every dish, no matter in stir-fried, boiled, steamed or soup. And most of all, ginger is the ideal partner of lihing (Kadazandusun rice wine).


Ginger Chicken

Ingredients:
  1. 500g chicken breast
  2. 20g young ginger (sliced)
  3. 1 red pepper (sliced)
  4. 1 scallion (sliced)
  5. 2 garlic (minced)
Marinate material:
  1. 1 tbsp corn flour
  2. 1 tbsp light soy sauce
  3. 1 tsp pepper powder
Seasonings:
  1. 1 tbsp light soy sauce
  2. 1 tbsp oyster sauce
  3. 1 tbsp rice wine (lihing)
  4. ½ tsp sugar
  5. 1 tsp sesame oil
  6. ½ tbsp corn flour (dissolved in a little water)
Method:
  • Slice the chicken breasts and marinate for a while, then blanch in boiling water. Drain.
  • Heat oil in a wok and fry minced garlic until fragrant. Add in ginger, white part of scallion and chicken breast. Stir briefly.
  • Put in all the seasonings except the sesame oil and corn flour. Stir until smooth. Then add green part of scallion and sliced red pepper.
  • Thicken the gravy with cornstarch solution.
  • Finally, sprinkle with sesame oil. Ready to serve.
Ginger chicken

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