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
Author: Daily Cooking Quest
Cuisine: Chinese
Prep time:
Cook time:
Total time:
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
- Heat oil in a skillet and stir fry ginger, garlic, scallion, and cilantro until fragrant, about 2-3 minutes.
- Add chicken pieces and stir fry until no longer pink.
- Add sweet soy sauce, soy sauce, sugar, and water and mix well.
- Bring to a boil, then cover with a lid and simmer for 20 minutes.
- Remove the lid and cook until liquid is reduced by half.
- Garnish with some chopped scallion and serve hot.
Hi Anita,
Is the sweet soy sauce the Indonesian sweet soy sauce “kecap manis”?
Cheers.
Hi Sean, yup it is the Indonesian kecap manis 🙂
Hi Anita, is there a different between Indonesian kecap manis and the Chinese Sweet Soy Sauce. Can the Chinese one be used? Thanks.
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.
Thanks for this recipe. Am about to try it.
When you say Cilantro, do you mean the leaves or the root or both?
Sandra, I usually use both leaves and stalks (roots?).