Ginger Chicken

Tea Girl's Note:

This isn't usually the ginger chicken that you get in Chinese restaurants. It is a simple and tasty recipe one of my Chinese friends likes to make. It has a good flavour and isn't too over powering. The amounts are an estimation because I have never measured it out. I usually use the liquid from the jar of the ginger not the vinegar. I usually have it with fried rice and a salad. Most of the time for this recipe is the marinating time.

• Total Time: 8 hrs 15 mins
• Prep Time: 8 hrs
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 lb skinless chicken breast (chopped)
• 1/2 cup dark soy sauce
• 1/2 teaspoon garlic powder
• 5 tablespoons pickled ginger (can use fresh if you can't get pickled but use less or will be too powerful)
• 1 tablespoon rice wine vinegar or 1 tablespoon pickled ginger liquid, from jar
• 4 tablespoons toasted sesame seeds
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil

Directions:

1. Chop the pickled ginger finely.
2. Put chicken, ginger, garlic powder, soy sauce, and vinegar in a bowl and mix. The chicken should be fully covered.
3. Let chicken marinate for at least 8 hours, overnight is even better.
4. Heat pan with oil.
5. Add chicken with marinade to pan. Cover and cook for 5 minutes.
6. Turn the chicken and cover for another 5 minutes.
7. Remove lid and cook until the chicken is fully cooked and the sauce thickens a bit.
8. Serve and top with toasted sesame seeds.

Reviews

[TeresaS]

Mixed reviews in my household...hubby loved it...I thought it was way too salty...I did let my chicken marinade over night so it absorbed a lot of the soy sauce...I could only take two bites...the first one was way too salty so I tried it again just in case...hubby ate his all up...I served it with some leftover rice and Chili Garlic Broccoli made for Spring PAC 2013 =)

[DrGaellon]

I put the sesame oil in the marinade (it's not a good cooking oil) and I used a garlic clove instead of the garlic powder. I made it in a non-stick pan and skipped the vegetable oil, I skipped the sesame seeds, and I served it over jasmine rice. This was really very tasty. The pickled ginger was just strong enough without being overpowering. I thought it could use a touch more sweetness; next time I might add a teaspoon or two of honey to the marinade. Made for Pick-A-Chef Fall 2009.