Stir fried chicken in dark soy sauce with crispy ginger
No doubt one of the best things about this dish is the combination of the salty and slightly sweet thick (almost syrupy) sauce coating the chicken as well as excess to douse my rice with. The ginger is julienned, and then shallow fried for a crispy texture. We also like to add a few chillies in just to give this dish a slight spicy kick, but this is completely optional.
It's nice to be able to cook my favorite childhood dishes for my kids, maybe one day Baby C and D can cook this for their kids too :) Do you like these kind of stir fry dishes too?
My kids love this too!
Simply delicious!
Stir fried chicken in dark soy sauce with crispy ginger
Recipe by Baby Sumo
Preparation time: 15-20 minutes
Cooking time: 10 minutes
Serves 3
Ingredients
300g chicken breast, cut into bite-size chunks
70g old ginger, julienned
6 cloves garlic, finely chopped
4 Chinese mushrooms, rehydrated and stalks removed
3 tbsp cooking oil
3 tbsp dark (caramel) soy sauce
1 tbsp light soy sauce
100-150ml water
1/2 tbsp ginger wine
Salt, to taste
3 cili padi (white)
2 red chillies, sliced
Lettuce leaves, to garnish
For the chicken marinade
1 tsp sesame oil
1 tsp ginger wine
1 tsp light soy sauce
1. Marinade the chicken with the sesame oil, ginger wine and light soy sauce for 10 minutes.
2. In a wok, heat oil over medium high heat and add the ginger. Cook until crispy, about 2-3 minutes. Remove half of the ginger and set aside.
3. Add the garlic and cook for 1-2 minutes, until lightly browned. Then, add the chicken and mushrooms and stir fry for 1-2 minutes, then season with dark soy sauce, light soy sauce and ginger wine. Add the water, give a quick stir, cover with lid and cook for 3-4 minutes, until chicken is cooked through. Taste and season with more salt if required.
4. Add the cili padi and red chillies and give it a final stir. Serve on a bed of lettuce leaves, and top with the crispy ginger that you have set aside earlier.
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*I am submitting this to Little Thumb's Up "Ginger" event hosted by Alvin @ Chef and Sommelier.
Ahhh this is one of my favorite this from my childhood... mama always cook this for me and now I am learning to cook this too. Thanks for the recipe! :)
ReplyDeleteMy mom will add some onions in it...Slurrpp
ReplyDeleteOh I love this! Will cook this sometime too. But my ginger not as crispy as this and without chili, should try this recipe next time. :D
ReplyDeleteThis looks really delicious with the crispy ginger!
ReplyDeleteThis is so tempting especially the crispy ginger!
ReplyDeleteYour dish sound delicious especially the crispy ginger.
ReplyDeleteYen, your dish looks absolutely delicious! Beautiful shots!!
ReplyDeletea beautiful recipe that can be passed down through the generations! this really looks fantastic =)
ReplyDeleteThe food looks incredible and great pictures.
ReplyDeleteThis looks really good and like it's begging for it to be spooned over a plate of rice too! :D
ReplyDeleteYen, I am loving this dish! Will try it soon. You know, when I dine out and when the steamed fish comes, I will quickly potong que and sapu all the crispy ginger garnishing. Hah! Hah!
ReplyDeleteLove this dish & the crispy ginger is such a fabulous idea! I think I will do the same as Phong Hong & makan the ginger 1st! hehehehe I can imagine the lovely aroma of this dish when you cook it. 2 plates of rice for me PLEASE! I'm drooling! :D
ReplyDeleteI love dishes with lots of gravy too especially those with dark caramel sauce. This looks good, interesting addition of crispy ginger, yummy!
ReplyDeleteWow...looks yummy! I like cooking which added ginger to it ;-)
ReplyDeleteYes Yen! I love such stir fry dishes too! Something similar to what you have here, my granny loved to cook the ginger in sesame oil before stir frying the meat with wine and soy sauces. I'm hungry now... :D
ReplyDeleteYen, your chicken dish looks extra delicious with the crispy ginger! Oh man, crunch crunch crunch!I like it!
ReplyDeleteHi Yen,
ReplyDeleteYou are very good in your Chinese cooking. Crispy ginger! I can never cook that :p Only pinch them to eat if I see these ginger on my dining table :D
Zoe
My mother has been cooking this dish since I was young but her version is soya sauce and not dark soya sauce. I think both versions must be delicious since the recipe from our mother. Look yummy, will tell my mother about your version.
ReplyDeleteJust found ur recipe. Is it ok to replace the gingerwine w hua tiao chew?
ReplyDeleteYes you can.
Delete