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Chicken in Ginger and Soy Sauce

June 3, 2013 Anita 6 Comments

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Me and my little brothers used to stay with our Grandma when we were little. I remember us being extremely picky about our food, which must have caused her endless headache.  But whenever she cooked this dish, we would all be asking for seconds. It remains as one of my favorite dish as I am sure it must be so for my brothers as well 🙂

Chicken in Ginger and Soy Sauce
Chicken in Ginger and Soy Sauce

Print
Chicken in Ginger and Soy Sauce
Author: Daily Cooking Quest
Cuisine: Chinese
Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Serves: 4
 
Ingredients
  • 1 chicken, cut into 4-8 pieces
  • 2 tablespoon oil
  • 4 inches ginger, peeled and cut into match sticks
  • 6 cloves garlic, minced
  • 3 scallion, chopped (reserve some for garnish)
  • 1 cilantro, chopped
  • 2 tablespoon sweet soy sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • ¾ cup water
Instructions
  1. Heat oil in a skillet and stir fry ginger, garlic, scallion, and cilantro until fragrant, about 2-3 minutes.
  2. Add chicken pieces and stir fry until no longer pink.
  3. Add sweet soy sauce, soy sauce, sugar, and water and mix well.
  4. Bring to a boil, then cover with a lid and simmer for 20 minutes.
  5. Remove the lid and cook until liquid is reduced by half.
  6. Garnish with some chopped scallion and serve hot.
3.2.1251

 

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Filed Under: Chicken, Chinese, Main Dish

Comments

  1. Sean says

    August 23, 2015 at 6:33 pm

    Hi Anita,

    Is the sweet soy sauce the Indonesian sweet soy sauce “kecap manis”?

    Cheers.

    Reply
    • Anita says

      August 24, 2015 at 10:38 am

      Hi Sean, yup it is the Indonesian kecap manis 🙂

      Reply
  2. Henry Sim says

    August 26, 2015 at 7:19 pm

    Hi Anita, is there a different between Indonesian kecap manis and the Chinese Sweet Soy Sauce. Can the Chinese one be used? Thanks.

    Reply
    • Anita says

      August 27, 2015 at 10:37 am

      As far as I know, the sweetness of Chinese sweet soy sauce is from molasses/sugar, while Indonesian kecap manis is from palm sugar, so there will definitely be different in taste, but they are both sweet and made from soy. I guess if you really cannot find Indonesian kecap manis, Chinese sweet soy sauce may be a good substitute.

      Reply
  3. Sandra says

    September 18, 2017 at 12:05 am

    Thanks for this recipe. Am about to try it.

    When you say Cilantro, do you mean the leaves or the root or both?

    Reply
    • Anita says

      September 18, 2017 at 9:28 am

      Sandra, I usually use both leaves and stalks (roots?).

      Reply

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