Difficulty: Medium
Ginger has medicinal properties known to calm a upset stomach and settle cancer patients' stomach after a round of chemotherapy. It also helps with blood circulation and believed to have anticancer agents. Ginger has been part of Asian cooking for over 4000 years.
I can remember eating this dish as a child and hating it because of the pungent and spicy components of the dish. In college, a Laos guy from Sanford, FL made their version of this dish and I was in tears. It was so spicy and bitter. I can remember him sitting there making 2 or more cups of julienne slices to add to a half pound of chicken. When I look back on the dish, it was very delicious. So I made my own version of the recipe.
1 lb chicken thighs, skinless and boneless, cut into bit size pieces
3 to 4 pieces of 1 inch nubs of ginger, cut into little match stick pieces
2 cloves garlic minced
1 small onion, cut into wedges
1 tsp salt
1 tsp black pepper
1 Tbsp fish sauce
1/4 tsp sugar
Water
Start off by heating up a pan and adding enough oil to cover the bottom. Add your minced garlic and ginger matchsticks. Saute until fragrant. Add the bite size chicken pieces. Brown the chicken for about 5 minutes. Add the water, salt, pepper, sugar, and fish sauce. Stir it well then cover. Cook for another 5-7 minutes or until when the ginger is soft but still have a crunch. Taste the sauce and adjust the flavors.
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