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Ginger Chicken




Source of Recipe


Jamaica Gleaner


List of Ingredients




Marinade:

1 tbs. cornstarch

1 tbs. Chinese rice wine or dry sherry

1 tsp. regular soy sauce

1 tsp. dark soy sauce

Chicken:

1 lb. boneless, skinless chicken thigh meat, cut into 1/2-inch cubes

2 tbs. vegetable oil

1/3 cup thickly sliced ginger

1/2 cup chicken broth

1/2 cup pineapple chunks

2 tsp. sliced pickled ginger (for garnishing)

To make your own Pickled Ginger

1 lb. unpeeled ginger. Rinse and pat dry, put in a bowl and coat with a heaping tablespoon of salt and leave for 24 hours.

1/2 cup sugar

2 cups rice vinegar

1 cup, less 2 tbs. water

Dissolve sugar in rice vinegar and water. Put into a resealable glass jar.

Rinse the salt off the ginger and pat dry. Put ginger into vinegar/sugar solution. Close jar and refrigerate at least a week.



Recipe



1. To make the marinade, combine all the ingredients in a bowl and mix well. Add the chicken and stir to coat evenly. Let stand for 10 minutes.

2. Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the fresh ginger and cook, stirring, until the ginger is crispy and the oil is infused with its flavour, about 1 1/2 minutes.

3. Add the chicken and stir-fry until it is no longer pink in the centre, 3 to 4 minutes. Add the broth and pineapple and cook, stirring, until the sauce boils and thickens slightly, about 20 seconds.

4. Transfer to a serving plate, garnish with the pickled ginger, and serve.

Makes 4 servings.