From redhousespice.com

Ginger Chicken

3 servings · 7 min prep · 8 min cook

Ingredients

Ingredients

• 2 tablespoon neutral cooking oil
• 6 pieces boneless, skinless chicken thighs, cut into bite-sized chunks
• 12 slices ginger
• 6 cloves garlic, crushed
• 0.35 oz dried wood ear mushrooms, rehydrated
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon Shaoxing rice wine
• ¼ teaspoon ground white pepper
• ¼ teaspoon salt
• ¼ teaspoon sugar
• ½ cup water
• 1 teaspoon sesame oil
• to taste fresh chilli, finely chopped
• 1 stalk scallions, finely chopped

Steps

1. Heat 2 tablespoon oil in a wok or pan. Add chicken to sear over high heat until it loses the pinkness.
2. Add 12 slices ginger, 6 cloves garlic, ⅓ oz wood ear, 1 tablespoon light soy sauce and 1 teaspoon dark soy sauce, 1 tablespoon Shaoxing rice wine, ¼ teaspoon white pepper, ¼ teaspoon salt and ¼ teaspoon sugar. Stir fry for 30 seconds then add ½ cup water. Cover with a lid and braise for 5 minutes over high heat.

   5 min

3. Uncover. Add 1 teaspoon sesame oil and fresh to taste chilli. Continue 2 tablespoon cooking over high heat without the lid until the liquid reduces to the desired amount.
4. Stir in 1 stalk scallions then serve immediately with steamed rice or as a topping for noodles.

Nutrition

Per serving

kcal

351

protein

0 g

carbs

0 g

fat

0 g

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