May 29, 2008

Homemade Recipe: Ginger Chicken

Ginger Chicken served on a bed of steamed white rice. This is something I first made for a quick and easy dinner for one a few years ago. It's pretty simple. You'll need (these are rough estimates... I don't really measure anything):
  • a 1/4 inch of ginger minced
  • a clove of garlic minced
  • a tablespoon of sesame oil
  • a chicken breast (boned preferably but that's really up to you)
Put all of the ingredient in a small ziplock bag shake it and put it in the fridge for 30 mins, you can do it ahead of time but I wouldn't store it for any longer than 2 or 3 days in the fridge.
When you're hungry, just take the chicken out of the bag, put a little oil in a pan, and fry it at medium heat for 5 minutes a side or when the you poke it with a fork and the juices run clear (again rough estimates... I don't really time myself either). That's it. It's done. Cut it, shred it, or serve it as is, for a quick bite.


  1. MMM... looks yummy. Interesting recipes too! Have you ever tried it using other parts of the chicken, or steamed it (but WC just finished a truckload of posts on Hainan/steamed chicken)?
    Great tantalizing photos!

  2. We always bought boneless chicken breasts because we were lazy. If I have other parts I just throw it into soup. Steaming takes longer and guys do not steam! Rawr! Fire!

  3. Haha! :) Interesting comment.
    I like chicken seared in the fire too. Nice crispy crust. :) Steaming gets a lot of juices from the chicken which are very flavorful though (but that only happens if you put a plate right under the chicken), and it takes pretty long for a big chicken.


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