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Prep Time: 480 Minutes Cook Time: 15 Minutes |
Ready In: 495 Minutes Servings: 4 |
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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. Ingredients:
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.
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