Ginger Chicken (老姜鸡)

Method6 steps

1. 1

   Step 1: Soak the 10 g dried wood ear mushrooms in plenty of hot water for about 20 minutes, until plump. Drain and discard the soaking water. Have the chopped chicken, ginger, crushed garlic, chili, scallion and measured seasonings ready before heating the wok.

   Rehydrate wood ear mushrooms · 20 minUses 10 g dried wood ear mushrooms · Plenty of hot water to rehydrate the dried wood ear mushrooms

2. 2

   Step 2: Heat the 2 tablespoons neutral oil in a wok or deep frying pan. Add all the bite-sized chicken thigh (6) pieces and sear over high heat until their surfaces lose their pinkness, turning as each underside colours.

   Uses 2 tbsp neutral cooking oil · 6 boneless skinless chicken thighs, about 600 g total, cut into bite-sized chunks

3. 3

   Step 3: Add the drained wood ear mushrooms from step 1, mature ginger (12 slices), crushed garlic (6 cloves), light and dark soy sauces (1 tsp), optional Shaoxing wine, white pepper (¼ tsp), salt (¼ tsp) and optional sugar (¼ tsp) to the chicken in step 2. Stir-fry for about 30 seconds to distribute them evenly.

   Distribute chicken seasonings · 1 minUses seared chicken in the wok · rehydrated drained wood ear mushrooms · 12 slices mature ginger · 6 cloves garlic, crushed · 1 tbsp light soy sauce · 1 tsp dark soy sauce · 1 tbsp Shaoxing rice wine, optional · ¼ tsp ground white pepper

4. 4

   Step 4: Pour the 120 ml braising water into the seasoned chicken from step 3. Bring the liquid to a bubbling simmer, cover and maintain high heat for about 5 minutes. Check that the centres of the chicken pieces reach 74°C / 165°F; continue covered cooking if needed.

   Check braised chicken · 5 minUses seasoned chicken and mushrooms · 120 ml water for braising

5. 5

   Step 5: Uncover the cooked chicken and mushrooms from step 4. Add the sesame oil (1 tsp) and chopped fresh chili to taste. Continue cooking over high heat, stirring occasionally, until the liquid reduces to your preferred sauce consistency.

   Uses braised chicken and mushroom sauce · 1 tsp sesame oil · Fresh chili, finely chopped, to taste

6. 6

   Step 6: Stir the chopped scallion (1 stalk) into the finished chicken and sauce from step 5 and serve immediately in three portions, with separately prepared steamed rice or noodles if desired.

   Uses finished ginger chicken and sauce · 1 stalk scallion, finely chopped · Ready steamed rice, optional, to accompany the chicken · Ready plain cooked noodles, optional, to accompany the chicken