Mom’s Braised Ginger Chicken

This recipe was originally published in the award-winning cookbook Chinese-ish: Home Cooking Not Quite Authentic 100% Delicious by Rosheen Kaul & Joanna Hu (Interlink Books, 2023). Reprinted here with permission.

You can purchase Chinese-ish here

Ingredients:

• ¼ cup (60 ml) sesame oil
• 2 ½ inch (6 cm) piece old ginger (see Note), skin on, sliced
• 6-8 boneless, skinless chicken thighs, cut in half
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon light soy sauce (sub GF soy sauce if needed)
• 4 teaspoons Shaoxing wine
• Steamed rice, to serve

Method:

1. Heat the sesame oil in a wok or a frying pan over medium heat, add the ginger, and stir-fry until fragrant. Add the chicken pieces and stir fry until they start to brown, 4-5 minutes.
2. Add the salt, sugar, soy sauce, and 3 ½ tablespoons water and stir. Cover and allow to simmer for 7-8 minutes. Pour the Shaoxing wine over the top and simmer briefly, until the chicken is cooked through. Serve hot with steamed rice.

NOTE: Old ginger is spicier than regular young ginger and has a fibrous, dry texture. Find it at most Asian grocery stores. If you can’t source any, use regular ginger instead.