Jiangsi ji 姜丝鸡 Shredded ginger chicken
Why I Love This Recipe
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.
Ingredients You'll Need
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
Directions
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
