So I favor foods that I can put on the table in no time. I minced some more ginger and added towards and the end. I first heard of Ginger Chicken at a Chinese restaurant in Rochester, NY, where I waited tables. Glad to hear you are cooking and enjoying this ginger chicken and our other recipes Rebecca. Add in the white parts of the scallions, and the garlic. And then immediately stir in the cornstarch and water mixture to thicken the sauce. Sear for 45 seconds. Flip them and fry the other side for another 30 seconds. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. When I first tried a plate of the chefs’ Chinese Ginger Chicken, it had the strong, tasty flavor that comes from the classic trio of fresh aromatics most often used in Cantonese cooking: ginger, garlic, and scallion. This releases the flavors of the aromatics for a more flavorful dish. If you think you don’t like ginger, just wait a few years—as I got older, my taste for ginger has grown and I started craving dishes like this Ginger Chicken! Life can be pretty busy on our dairy farm. Is there any way to incorporate vegetables into this dish? This was really great, but took longer to cook than some other recipes from this site–it was totally worth it! Add more cornstarch slurry if you like a thicker sauce. Taste of Home is America's #1 cooking magazine. Just be sure to follow Judy’s method on how to keep food from sticking to a wok or pan when searing your chicken. In the kitchen, the Cantonese chefs referred to this Ginger Chicken as “Old Ginger Chicken” or “lo gyong gai” in Cantonese (老姜鸡, “lǎo jiāng jī” in Mandarin). Continue to stir-fry over high heat, mixing everything together for another 30 seconds. Sear for 45 seconds. Ginger Chicken is a homestyle Chinese dish made with lots of fresh ginger, garlic and scallions, cooked down into a sticky brown sauce great over rice or noodles. It has a more mildly spicy and almost floral flavor. Young ginger is vaguely pink in color, with slightly transparent skin. It’s less than a minute long, but good to watch to see how to smash the ginger in particular. In the kitchen, the Cantonese chefs referred to this Ginger Chicken as “Old Ginger Chicken” or “lo gyong gai” in Cantonese (老姜鸡, “, I loved talking with the chefs when the kitchen wasn’t too busy, and I learned why it’s called “Old Ginger Chicken.” It’s because literally “old,” or, While ginger is the star of the dish, I thought it also tasted a lot like the. (cut into 2-inch long pieces, with the white and green parts separated), (can substitute canola oil or avocado oil). Spread the canola oil around the perimeter of the wok, and heat it until it just starts smoking. Hi Kerah, this dish is definitely for ginger lovers and it sounds perfect for you! Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! (For more details on using cornstarch, see our post on how to use cornstarch for Chinese cooking.). how to use cornstarch for Chinese cooking. Soy Glazed Chicken Breast with Scallion Ginger Oil, Nectarine Salad with Chicken & Carrot Ginger Dressing. Something about that sticky sauce! Mature ginger packs a more concentrated spicy ginger flavor than young ginger. Spread the canola oil around the perimeter of the wok, and heat it until it just starts smoking. In remaining oil, stir-fry broccoli, carrots, mushrooms, pea pod and onions for 8-10 minutes or until tender. This site uses Akismet to reduce spam. Hi Sara, see our post on Shaoxing wine for some suggestions. Place marinated chicken on a plate, salt lightly, and let it sit at room temperature for 15-20 minutes. Add the smashed ginger slices, and fry for 15 seconds. Continue to stir-fry over high heat, mixing everything together for another 30 seconds. If you think you don’t like ginger, just wait a few years—as I got older, my taste for ginger has grown and I started craving dishes like this Ginger Chicken! Serve with steamed rice. Tap here to receive our FREE top 25 recipe book! Bill is the dad of The Woks of Life family. Spread the chicken pieces in a single layer in the wok. Factors such as brands purchased, natural variations in fresh ingredients, etc. I first heard of Ginger Chicken at a Chinese restaurant in Rochester, NY, where I waited tables. … Return chicken to skillet. Looking for more authentic recipes? (For more details on using cornstarch, see our post on. So yummy! Oh and i used a lot more ginger than this called for. will change the nutritional information in any recipe. Hello there.. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Return chicken to skillet. Reduce heat and cook until heated through. Ginger Chicken is a homestyle Chinese dish made with lots of fresh ginger, garlic, and scallions, cooked down into a sticky brown sauce perfect over rice or noodles! Thanks for the recipe. how to keep food from sticking to a wok or pan. Next, add in the chicken stock, brown sugar, soy sauce, dark soy sauce, white pepper, and oyster sauce (optional, but it’ll give the dish a nice additional flavor!). Also add the shallots. my mom would make. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents.