• Cooking Time: 15-25
  • Servings: 2
  • Preparation Time: 5-10


A simple dish, I've had many times, but never knew exactly how to prepare. Just a few months ago I saw in an issue of China Today a recipe that reminded me of it. And after trying it out, it is almost as the dish I have had so often. The only difference between the Jiangsi ji as I remembered it and the recipe below is that they seem to have omitted the red chili. But you can put that in if you like.


  • half a chicken, cut into chunks
  • half a cup of shredded fresh ginger root
  • 3 tbsp. vegetable oil
  • 1 tbsp. cooking wine
  • 3 tbsp. soy sauce
  • half a tbsp, sugar


  • 1 Blanch the chicken in boiling water for 30 secs., clean by rinsing with cold water and set aside
  • 2 Stir-fry shredded ginger in the oil, add the chicken, the soy sauce, cooking wine and sugar
  • 3 Keep frying untill the chicken is half done.
  • 4 Turn to low heat and stew for about 10 to 20 minutes pending the size of the chicken chunks

Categories: Asian  Misc. One Dish  Poultry 
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