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