China · Hunan

Ginger Fried Chicken

Name: Ginger Fried Chicken
Prep time: 31 min
Cook time: 9 min
Total time: 40 min
Yield: 4 servings
Cuisine: Hunan
Ingredients: chicken 650 g; cooking oil 50 ml; fresh ginger 250 g; beer 250 ml; light soy sauce 20 ml; dark soy sauce 10 ml; salt 3 g; bird's eye chili 50 g; long sweet chili 50 g; pickled chili 5 pieces; garlic 50 g

Chicken fried hard with a mountain of fresh ginger and a scatter of chilies, until the ginger caramelizes and the meat is dry and fragrant.

40 minutes · 4 servings · Moderate

Ginger fried chicken comes from Hunan, where the kitchen stir-fries over fierce heat and leans on fresh ginger far more than on garlic. About a quarter of the bird's weight goes in as ginger, which sounds excessive until you notice how much of it ends up caramelized in the pan. The beer added at the end is a regional habit, used to soften the meat and take the edge off the chili.

Ingredients

chicken650 g
cooking oil50 ml
fresh ginger250 g
beer250 ml
light soy sauce20 ml
dark soy sauce10 ml
salt3 g
bird's eye chili50 g
long sweet chili50 g
pickled chili5 pieces
garlic50 g

Directions

1
Chop the chicken into pieces of about one centimeter as evenly as you can, wash, drain, and marinate in light soy sauce and cooking wine for thirty minutes.
2
Heat the wok until it just begins to smoke, add the oil and wait five seconds.
3
Add the ginger slices, drop to medium heat and stir-fry for thirty seconds.
4
Add the chicken and stir-fry for three minutes, driving off the moisture and rendering the fat.
5
Add all the chopped chilies and garlic with the salt and dark soy sauce and stir-fry for another thirty seconds.
6
Pour in the beer and simmer over medium-low heat for two minutes.
7
Raise the heat, reduce the sauce and plate up.

Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.