ginger soy sauce chicken
Growing up this was one of my favourite dishes. My mum would make this ginger soy sauce chicken with canned button mushrooms and I’m not gonna lie to you, the mushrooms were my favourite. Something about biting off the stems leaving the round cap and slowly savouring it bit by bit. When I first started cooking, this was one of the first dishes I wanted to learn how to cook. As time went by, my mushroom preference has also changed from canned button mushrooms to enoki mushrooms but nothing beats mum’s cooking really.
Recipe
Ingredients
Chicken breast/boneless and skinless chicken thigh, cut into small pieces
Dark soy sauce
Light soy sauce
Ginger, sliced
Method
Okay so there’s no real measurements for this recipe because like all chinese cooking, its about eyeballing. If you’re unsure, taste as you go and you’ll eventually get the hang of it. For about 250g of chicken, I’d recommend using about a knob of ginger probably about 5 cm long.
After cutting your chicken into pieces, marinate it in about a tbsp of dark soy sauce and about a tbsp of light soy sauce. Set it aside while you heat up your pan with some oil and then work on your ginger slices. Once you’ve sliced your ginger, add it to your pan and fry it until it becomes aromatic.
Then throw in your chicken and add a little more soy sauce (both). Fry your chicken for about 2-3 min so that it’ll all be evenly cooked. I like to have a little gravy so I’d add in some water into the pan as well at this point. Then you can add in any other ingredients you have lying around or just mushrooms. Leeave it to simmer for another 5-10 minutes or so before serving with rice.
