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Ginger Chicken
  • Ginger Chicken
  • Ginger Chicken
Ginger Chicken

Ginger Chicken

This simple stir-fry is a good one to make with any older pieces of ginger you might have knocking around the fridge, as the stronger flavour and tougher texture of mature ginger is perfect to flavour this delicious sauce. Try to keep your ginger root in one piece after you crush it if at all possible as it makes it so much easier to fish out at the end and avoid any unexpected fiery mouthfuls!

To make this recipe, you'll need:

BADIAN BLEND: 1 tsp

LA JIAO BLEND: ½ tsp

MA LA BLEND: ½ tsp

ZHIMA BLEND: tsp

Need the blends?

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Description
More Info

Book: How to Be a Noodle Legend

Page number: 122

Effort: Medium effort

Serves: 4

Prep: 20 mins

Cook: 25 mins

Origin: China
Shopping List

  • 500g diced chicken (thighs are best)
  • 40g fresh ginger - a small piece finely grated or chopped to make 2 tsp, the remaining ginger root bashed slightly with a rolling pin to break the fibres then left in a whole piece
  • 1 small onion - cut into bite-size pieces
  • ½ a bunch of spring onions - cut into 3cm lengths - keep the white and green parts separate
  • 2 cloves of garlic - finely grated or crushed
  • 2 tbsp soy sauce (any type)
  • 1 tbsp vinegar (rice, white wine or cider vinegar is best)
  • 1 tbsp cornflour
  • 1 tsp sugar
  • ½ a stock cube (any type) (optional)
  • 1 tbsp sesame oil (optional)
Blends Needed

BADIAN BLEND: 1 tsp

LA JIAO BLEND: ½ tsp

MA LA BLEND: ½ tsp

ZHIMA BLEND: tsp
Goes Great With
Also Works a Treat With
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R
Robin Anderson

I loved this beautiful chicken dish—flavourful and fragrant, with star anise as the standout aroma. Next time, I’ll use thighs and add more spring onions for extra depth.

D
Deborah Brown

Ginger Chicken is definitely a favourite of mine. Today we had it with greens in oyster sauce and simple noodles served with a drizzle of sesame oil and soy sauce. The simple sides allowed us to really get the full on flavours of the ginger chicken and I used the tip to make it ahead of time. As a result we had a super easy, super quick, taste sensation for our midweek meal. Thank you guys, ginger chicken will always be a winner for us.

C
Catherine Morrison

I love fresh ginger and this dish was full of it - delicious.

S
Sheila Jones

My go-to dish for Chinese takeaways is usually Chicken with Spring Onion and Ginger. I've only just realised that this dish is essentially that! So silky and rich and tasty! My favourite takeaway sadly closed when the owner retired - theirs had thin slices of ginger in it which gave it a real kick which I missed a little so I'll adapt the recipe next time - which will be soon!