stir-fried chicken with crispy shredded ginger

July 28, 2015 - Mains - Tagged: , , - 12 comments

I watched with interested last week when my friend Sharron cooked this dish which she topped with these crispy shredded ginger. Wow, how to get the ginger to be so thin? I wondered.

Feeling inspired, I wanted to do something similar but with chicken.

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I absolutely loved this dish! Normally I will not eat ginger – I’ll use ginger in all sorts of dishes but I’ll pick them out later. But in this case, after the ginger has been deep fried, they sort of mellow down a little and I quite like the taste!

This is essentially a quick-cooking dish. The only thing is that you have to shred quite a bit of ginger. The ginger shrinks when deep fried so what looks like a lot will turn out to be quite little. 

Here are the instructions on how to cook this dish.

In some oil, deep fry the shredded ginger.

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Move the ginger around as they fry, and when they have turned golden brown, remove them from the oil and drain on kitchen towels.

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In a bowl, season the chicken with light soy sauce, oyster sauce, sesame oil, Shaoxing wine and white pepper.

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Add a little corn starch and stir to combine.

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Set this aside.

In a hot wok, saute minced garlic in ginger oil. If you do not have ginger oil, use any vegetable oil.

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Once the garlic at the edges start to brown, add the chicken. Stir fry until the chicken is cooked through.

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Add dark soy sauce and white pepper. Stir to mix, and turn off the heat.

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Dish this into a serving bowl, then top with the crispy shredded ginger.

Serve immediately.

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Stir-Fried Chicken With Crispy Shredded Ginger
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Ingredients
  1. 1 piece chicken breast (2 halves), cut thinly
  2. 1 big piece of ginger, skin removed and shredded
  3. 1 tablespoon dark soy sauce
  4. 1/8 teaspoon white pepper
  5. 1-2 tablespoons ginger oil (or any vegetable oil)
Marinade for the chicken
  1. 2 teaspoons light soy sauce
  2. 1 teaspoon sesame oil
  3. 1 teaspoon Shaoxing wine (optional)
  4. 1 teaspoon oyster sauce
  5. 1 teaspoon corn starch
  6. 1/8 teaspoon white pepper
Instructions
  1. In some oil, deep fry the shredded ginger.
  2. Move the ginger around as they fry, and when they have turned golden brown, remove them from the oil and drain on kitchen towels.
  3. In a bowl, season the chicken with light soy sauce, oyster sauce, sesame oil, Shaoxing wine and white pepper.
  4. Add a little corn starch and stir to combine. Set this aside.
  5. In a hot wok, saute minced garlic in ginger oil. If you do not have ginger oil, use any vegetable oil.
  6. Once the garlic at the edges start to brown, add the chicken. Stir fry until the chicken is cooked through.
  7. Add dark soy sauce and white pepper. Stir to mix, and turn off the heat.
  8. Dish this into a serving bowl, then top with the crispy shredded ginger.
  9. Serve immediately.
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