Stir-fried Ginger Leaf Chicken
Ingredients:
Free-range chicken: half a chicken (700gr)
Ginger leaves, lemongrass, chili peppers, black peppercorns, ginger root
Seasonings: fish sauce or soy sauce, seasoning powder, and MSG (if desired)
Instructions:
Clean and cut the chicken into bite-sized pieces.
Wash and cut the ginger leaves into sections. Finely chop the ginger root, lemongrass, and chili peppers.
In a bowl, marinate the chicken with the chopped ginger, lemongrass, and chili. Add a bit of fish sauce, seasoning powder, MSG, and black pepper. Mix well and let it sit for 30 minutes so the chicken can absorb the flavors. (Since the main flavor of this dish comes from the ginger leaves, go easy on the ginger root and lemongrass.)
Heat some cooking oil in a wok over medium heat. Add the marinated chicken and stir-fry. Cover the wok, reduce the heat to low, and let the chicken cook slowly. Occasionally stir the chicken to ensure even cooking. Once the chicken is cooked through, toss in the ginger leaves and give it a few quick stirs before turning off the heat.
Serve the Stir-fried Ginger Leaf Chicken hot and enjoy it with your family.
Ginger Leaf Chicken Soup
Ingredients:
- 1 free-range chicken (about 1.3 kg)
- 1 knob of ginger
- 1 bunch of young ginger leaves
- 3-4 shallots
- Seasonings: Fish sauce, salt, seasoning powder, black pepper (or dổi pepper for extra aroma), and turmeric powder (optional)
Preparation:
- Finely chop the ginger and shallots. Wash and chop the young ginger leaves.
- Clean the chicken and rub it with lemon or lime juice and salt to remove any unpleasant odors. Rinse again and pat dry. Cut the chicken into pieces. Set the neck, wings, and legs aside to boil separately for the soup broth.
Marination:
- In a bowl, marinate the chicken pieces with 2 teaspoons of fish sauce, 1/2 teaspoon of salt, 1/2 teaspoon of seasoning powder, and the chopped ginger. Let it sit for 15-20 minutes to absorb the flavors.
Cooking:
- In a pot, sauté the chopped shallots until fragrant. Add the marinated chicken and continue to stir-fry. If desired, add a bit of turmeric powder for a beautiful golden color (optional). Cover the pot and cook over medium heat for 2-3 minutes to let the chicken release its juices. Pour in the reserved chicken broth (from the neck, wings, and legs) just enough to cover the surface of the chicken. Bring it to a boil and skim off any foam that rises to the top. Be mindful of the amount of broth added to maintain the right concentration of flavors. Too much broth will dilute the soup.
- Let the soup simmer for about 20-25 minutes. Adjust the seasoning with fish sauce, salt, and seasoning powder to taste. When the soup turns a golden hue from the chicken fat, and the aroma of ginger fills the air, add the chopped ginger leaves and a sprinkle of black pepper (or dổi pepper) for extra flavor. Turn off the heat and serve hot.
- The chicken should have crispy skin on the outside and tender, juicy meat on the inside. The bones should still be slightly pink, indicating that the collagen hasn’t fully broken down yet—a sign of a well-cooked soup. The broth should be glossy and golden, exuding the enticing fragrance of ginger and young ginger leaves.
- Opt for free-range chickens from the highlands, preferably “gà dò” (a hen that has just started nesting or a rooster that has recently mated) for the best flavor. Avoid older chickens as their meat tends to be tougher and drier.
- When stir-frying the chicken, only add the broth or boiling water to the wok. Avoid overcooking the chicken, as it will toughen the meat.
- According to Eastern medicine, ginger has a warm and pungent nature. It aids in treating colds, headaches, and dizziness, and has detoxifying properties. Chicken, with its sweet and warm nature, is known to tonify the middle burner and nourish the yin. This Ginger Leaf Chicken Soup is ideal for convalescents, as it stimulates the appetite, helps with detoxification, and provides nourishment.
- Depending on regional preferences and traditions, this soup can be customized. For instance, in Nghệ An, the addition of scallions and turmeric water transforms this soup into a delicious dish called “xáo gà.”
Happy cooking, and I hope your dish turns out delicious!
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