Recently I made a trip to Adelaide where I used to live. While I was studying at university there my mum used to come over and buy all manner of delicious meals from one of the food courts in chinatown (that was her way of cooking yummy food for me while I lived so far from home). My favourite dish was a ginger chicken recipe. During my recent visit I hunted down the exact food outlet and ordered some of this idolised ginger chicken. I was hoping it would taste as amazing as I remembered it to be - it did not disappoint. My senses were 'wet' with the desire for ginger chicken when I returned to Canberra - alas, I don't know any restaurants here that make it quite the same way. My mission last night was to recreate the same flavour as the dish I ate in Adelaide. Here is the recipe.
"Ready to serve"
Ingredients
- 1 chicken thigh fillet
- 2 bunches of pak choy
- 2 shallots
- minced ginger (to taste - I used 2 dessert spoons)
- minced garlic (to taste - I used 3 tea spoons)
- vegetable oil
- sesame oil
- soy sauce
- oyster sauce
- honey
Cooking directions
Cut the chicken thigh into small bite sized pieces
Semi-finely chop the shallots
Chop the Pak Choy into bite sized pieces
Heat vegetable and sesame oil in a large pan (you will need a reasonable amount)
Place shallots, ginger paste and garlic paste in the pan and stir in the hot oil for a couple of minutes (this will strengthen the flavours)
Add the chicken and quickly seal the meat before adding the pak choy.
Toss everything so it is coated with the oils.
Drizzle extra vegetable oil, sesame oil, and water to taste (without drowning the mix).
Add soy sauce (1 teaspoon), oyster sauce (2 dessert spoons), and honey (1 dessert spoon)
Mix everything together
- Keep lightly tossing the mixture around the pan over high heat until the pak choy is tender and the chicken is just cooked through (if you cook it for too long you will have tough chicken!)
- Serve with brown/jasmine rice...
ENJOY!