Food & Receipts

Add a handful of these leaves to your chicken stir-fry: Every bite is aromatic and flavorful, with the meat fully infused.

Each piece of tender and flavorful chicken, combined with the fragrant aroma of ginger and lemongrass, along with the natural sweetness of the meat, makes this dish incredibly enticing and appealing.

Administrator

15 March, 2024

101

1. Stir-fried ginger chicken

Ingredients:

Local chicken meat: half a chicken (700g)

Ginger leaves, lemongrass, chili, pepper, ginger root

Seasoning: soup powder, monosodium glutamate (MSG), fish sauce or soy sauce.

Instructions:

Clean the chicken meat and cut it into small bite-sized pieces.

Wash the ginger leaves and cut them into segments. Finely chop the ginger root, lemongrass, and chili.

Marinate the chicken meat with ginger, lemongrass, and chopped chili. Add some seasoning, soup powder, MSG, fish sauce, and pepper. Mix well and let the chicken absorb the flavors for about 30 minutes (since the main flavor of this dish is ginger leaves, do not add too much ginger root and lemongrass).

Heat a pot on the stove, add some cooking oil and heat it up. Stir-fry the chicken meat evenly. Cover the pot and reduce the heat to low, let the chicken cook. Occasionally uncover and stir. Cook until the chicken is fully cooked, then add the ginger leaves and stir a few times before turning off the heat.

Plate the stir-fried ginger chicken and enjoy with your family.

2. Ginger chicken soup

Ingredients:

1 local chicken (about 1.3kg)
1 piece of ginger
1 bunch of young ginger leaves
3 – 4 dried shallots
Seasoning: Fish sauce, salt, monosodium glutamate, pepper (or fragrant prickly ash), turmeric powder (optional)

Preparation:

Finely chop the ginger root and dried shallots. Rinse the young ginger leaves and cut them into small pieces.
Clean the chicken, rub it with lime and salt to remove any odor. Rinse and pat dry. Cut it into bite-sized pieces. Boil the chicken neck, wings, and feet separately to make the broth for the soup.

Marinade:

Marinate the chicken meat with 2 teaspoons of fish sauce, 1/2 teaspoon of salt, 1/2 teaspoon of MSG, and chopped ginger. Let it marinate for 15-20 minutes to absorb the flavors.

Cooking:

Fry the dried shallots until fragrant, then add the marinated chicken meat and stir-fry. Add some turmeric powder if you want a beautiful yellow color (optional). Then cover the pot and cook over medium heat for about 2-3 minutes until the chicken releases its natural juices. Pour the chicken broth (from the neck, wings, and feet) into the pot, bring it to a boil and skim off any impurities. Pay attention to the amount of water added to the soup, it should be enough for the number of people eating. If there is too much water, the soup will become diluted, losing its natural sweetness.
After about 20-25 minutes, taste and adjust the seasoning with fish sauce, salt, and monosodium glutamate to your liking. When the chicken soup turns golden and releases the aroma of ginger, add the young ginger leaves and stir well. Sprinkle some pepper (or fragrant prickly ash) for a stronger flavor. Turn off the heat and serve hot.
Finished product: The chicken meat should be crispy on the outside, tender and sweet on the inside, with a slightly pink marrow in the bones. The soup should have a creamy yellow color, a fragrant aroma of ginger, and the young ginger leaves should be attractive.

Choose hill chicken or free-range chicken (the type of chicken that starts jumping on the roost, cocks only peck the hens) for better flavor. Do not use old chicken as it will result in tough and dry meat.
When stir-frying the chicken, add chicken broth or boiling water. Do not stir-fry for too long as the meat will become tough.
Ginger in traditional medicine has a spicy taste, warm properties, and is used to treat cold symptoms, alleviate pain, relieve headaches, reduce dizziness, detoxify the body, and stimulate digestion. Chicken meat has a sweet taste, warm properties, and helps to nourish the middle energy, replenish essence and bone marrow. Ginger chicken soup is good for people with illnesses as it stimulates the appetite and promotes health.
Depending on the characteristics and tastes of each region, ginger chicken soup can be prepared in different variations. In Nghe An, for example, they add spring onions and turmeric extract to make a dish called “xao ga” which is also very delicious.

Wishing you success!

Frequently asked questions

Follow these simple steps to create a delectable stir-fried ginger chicken dish:

1. Clean the chicken meat and cut it into small, bite-sized pieces.
2. Wash the ginger leaves and cut them into segments. Finely chop the ginger root, lemongrass, and chili.
3. Marinate the chicken with ginger, lemongrass, and chopped chili. Add the seasonings, soup powder, MSG, fish sauce, and pepper to taste. Mix well and let the chicken absorb the flavors for about 30 minutes. Remember, the main flavor is ginger leaves, so don’t add too much ginger root or lemongrass.
4. Heat a pot on the stove and add cooking oil. Stir-fry the chicken meat evenly. Cover the pot and reduce the heat to low, allowing the chicken to cook thoroughly. Stir occasionally.
5. Once the chicken is fully cooked, add the ginger leaves and give it a few stirs before turning off the heat.
6. Serve the stir-fried ginger chicken and enjoy a flavorful meal with your family.

Ginger chicken soup is a nourishing and flavorful dish. To prepare this comforting soup, gather the following ingredients:

– 1 local chicken (about 1.3kg)
– 1 piece of ginger
– 1 bunch of young ginger leaves
– 3-4 dried shallots
– Seasonings: Fish sauce, salt, monosodium glutamate, pepper (or fragrant prickly ash), and turmeric powder (optional)

Here’s a step-by-step guide to creating a delicious and healthy ginger chicken soup:

1. Preparation: Finely chop the ginger root and dried shallots. Rinse and cut the young ginger leaves into small pieces. Clean the chicken and rub it with lime and salt to eliminate any odor. Rinse again and pat it dry. Cut the chicken into bite-sized pieces. Boil the chicken neck, wings, and feet separately to make a flavorful broth.
2. Marinade: Marinate the chicken with 2 teaspoons of fish sauce, 1/2 teaspoon each of salt and MSG, and chopped ginger. Let the flavors infuse for 15-20 minutes.
3. Cooking: Fry the dried shallots until fragrant. Add the marinated chicken and stir-fry. If desired, add a pinch of turmeric powder for a beautiful yellow color. Cover the pot and cook over medium heat for 2-3 minutes until the chicken releases its natural juices.
4. Pour the chicken broth into the pot and bring it to a boil. Skim off any impurities. Adjust the amount of water according to the number of people eating—too much water will dilute the soup. Simmer for 20-25 minutes, then season to taste with fish sauce, salt, and monosodium glutamate.
5. When the soup turns golden and releases a delightful ginger aroma, add the young ginger leaves and stir well. Sprinkle some pepper or fragrant prickly ash for an extra kick of flavor.
6. Serve the soup hot. The chicken should be crispy on the outside and tender on the inside, with slightly pink bone marrow. The soup should have a creamy yellow color and a fragrant ginger aroma.

Absolutely! Here are some expert tips to enhance your ginger chicken dishes:

– Choose hill chicken or free-range chicken for better flavor. Avoid using old chicken, as the meat can become tough and dry.
– When stir-frying chicken, add chicken broth or boiling water to keep it moist and prevent toughness.
– Ginger has a long history in traditional medicine. It is believed to treat cold symptoms, alleviate pain, relieve headaches, and stimulate digestion. Chicken meat is also considered nourishing and warming. Together, ginger and chicken make a delicious and healthy combination.
– Feel free to experiment with variations of ginger chicken soup based on regional preferences. For example, in Nghe An, they add spring onions and turmeric extract to create a dish called “xao ga,” which is equally delicious.