Soy Ginger Chicken
- 5 clove Garlic (diced)
- 1 medium Ginger sliced into thin pieces
- 1 pinch Szechuan peppercorns
- 3 tbsp Chinese cooking wine
- 4 tbsp Cooking oil
- 2 tbsp Thick soy sauce
- 3/4 cup Soy sauce
- 5 Chicken thighs (skin off)
- 1 tbsp Corn Starch & Water mixture
- 1 large Wok
- 1 each Frying spatula
- 1 each Clay Pot or Medium Sauce Pan
- Heat oil info a medium size Wok.
- Add diced garlic, ginger slices, peppercorns and shallots into oil until fragrant.
- Approx.
- 2 min with constant mixing.
- Add chicken into the mixture and stir fry altogether until chicken meats are cooked and browned.
- Add soy sauce, thick soy sauce and szechuan peppercorns into the dish.
- Set the heat to low-medium and stir moderately.
- Make sure you really get the ingredients mixed well.
- Transfer to claypot and set heat to low.
- Stir moderately for 10-15 minutes until meat is cooked.
- Add cold water and cornstarch mixture to thicken the sauce.
- Serve with blanched bok-choy with oyster sauce.
clove garlic, ginger, wine, cooking oil, soy sauce, soy sauce, chicken, starch, spatula, pan
Taken from cookpad.com/us/recipes/348155-soy-ginger-chicken (may not work)