My kids called this dish Zombie Chicken and I said her late grandmother surely will scold them if she had the chance to hear this .. This is because the Chinese words shredded ginger (姜丝） has the same pronunciation as zombie (僵尸）。
This is another dish that I need no reference to other recipes. it is such a common dish in our household. My late mum always cooked this dish when I was young, at times 2-3 days a week, be it chicken or pork.. So to me this dish is a dish that brought fond memories and I have never get tired of this dish until today ..
I blogged this recipe in honour of my late mum and as a record of my meat recipes. This is a common household dish that need no further elaboration and I believed every granny will have her very own recipe for the comfort dish. Of course what I am sharing is my mum’s version and it is a quick and fast recipe.
Cooking this dish is not difficult. The only point to highlight is there must be adequate ginger and the shredded ginger should be sautéed until aromatic. All the procedures that follow are as simple as ABC and nothing much to shout about.
WHAT IS REQUIRED
Servings: 4-5 adults
10 drumsticks ,de-skinned and cut into big chunks
5 cm long ginger, de-skinned
2 tablespoons of dark soya sauce
2 tablespoons of Chinese cooking wine
1 tablespoons of sesame oil
Sugar to taste
Pinches of salt
STEPS OF PREPARATION
De-skinned the chicken if preferred. Keep the skin.
In a hot pan, pan fry the skin until all the chicken fats are excreted, throw away the skin and use the chicken fats and the sesame oil to sauté the ginger under medium heat until aromatic. If you do not like to reuse the chicken skin or you do not have the habit of de-skinned the chicken , use a tablespoon of cooking oil and sesame oil to sauté the ginger.
Add the chicken chunks, pan fried until the chickens exterior turn beige. Add the dark soya sauce and stir fry until well combined. Add some water adequate to cover 1/2 the height of the chicken and bring to boil. Once it boils, lower the heat to medium and let it simmer until the chickens are soft. If the water dries up too fast, add more water. Once the chickens are soft, add the seasonings (sugar to taste and pinches of salt) and the cooking wine. Stir until well combined, off the heat and best served with some steaming white rice.
This recipe will be captured under simple household dishes series. If you do not have a chance to learn from your family elders , you may want to give this recipe a try.. Lastly, if you are looking for those mixed vegetable style of ginger chicken, they have added starches to thicken the sauce. You can easily preparing that by mixing 1 tablespoon of corn starch mixed with 3 tablespoon of water.
Hope you like the post today. Cheers and have a nice day.
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