Ginger chicken is such a home-y recipe. I love it with a side of hot jasmine rice and some steamed Asian vegetables. I got this idea off No Frills Recipe which is steamed. I don't really have a steamer (I only own an electric one) so I used a wok and fried all the chicken pieces til browned. Then I added some water and steamed it for 5 to 10 minutes until the sauce is reduced. I enjoyed this so much I am going to make it a regular :).
Ginger Chicken (adapted from No Frills Recipe)
1kg of chicken breast fillets chopped into bite size pieces
116g of prepared ginger paste (the fresh one in a tube in the vegetable section in Woolworths)
3 tbs of corn flour
dash of sesame oil
1tbs of oil
some ginger julienne
1 clove of garlic silvered
1tsp of sugar
2tbs of light soy sauce
pinch of salt
optional: coriander to garnish
In a mixing bowl combine prepared ginger paste, sugar, corn flour, sesame oil, sugar, soy sauce and pinch of salt and mix til the sugar dissolved. Coat the chicken pieces and marinate it covered and refrigerate for 1 hour.
Then in a large saucepan or wok to medium heat, add oil, ginger julienne and garlic and fry until fragrant.
Then turn the heat on high and add half the chicken pieces and seal all sides til brown for 2 minutes each. We are cooking 2 batches.
Add some water and cover the saucepan or wok with lid and cook on medium heat for 5 to 10 minutes and until you see that your sauce is reduced to a nice gravy consistency.
Transfer to a medium sized bowl and repeat for the second batch.
Serve with hot jasmine rice and Asian greens. Can also garnish your dish.