Ginger Chicken

If you ever had ginger chicken before, than you know that there are many ways to make them. Every restaurant have their own version of how it done. I for one don’t really like the one in the Chinese restaurant, due to the fact that it is too soggy and have too many ingredients. For me, ginger chicken only require two main ingredients and that is ginger and chicken. I want to be able to taste the spiciness of the semi crispy ginger and tender chicken, no other overpowering flavor needed. Of course, oil, soy sauce, oyster sauce, and pepper are an addition that also a must to perfect the dish!

Growing up ginger chicken is our favorite dish to make and eat. As mention before, we love our ginger and chicken to be crispy and with lots of pepper.
Beside from the fact that ginger taste good, it also very good for you. It is known to regulate your blood flow due to it heat factor. This is also a very popular dish for women post baby, to help their body heal and regulated itself. Not to mention it other benefit for nauseate, gas, stomachache, headache, but we’re not going to get to into that today.
The point is that ginger is just plain good for you and taste absolutely delicious no mater what you add to it!

Ingredients:

8 oz Chicken thigh or breast thinly slice into strip
Cup of ginger cut into thin strings
1 Tbsp of soy sauce
1 Tbsp of fish sauce
1 Tsp of oyster sauce
½ Tsp of dark soy sauce
1 Tbsp of vegetable oil
A couple dash of white pepper
Lots of black pepper or to taste

Methods:

1. In a hot wok add half of the oil.
2. When oil is hot, stir the ginger until it is lightly golden.
3. Remove the ginger and set aside.
4. Add the remaining oil and add the sliced chicken to the hot wok.
5. Add the dark soy sauce, soy sauce, fish sauce, salt, oyster sauce and pepper.
6. Stir until it is fully cooked and all the liquid is evaporate.
7. Stir in the ginger and stir for a couple times.
8. Remove from heat and serve with hot steaming rice!