I would like to introduce one of my quick and easy weekday’s repertoires – Japanese Ginger Chicken.
In Japan, this dish is usually cooked with sliced pork. In Australia, I like using chicken breast since fresh local chicken is easily available here. With chicken breast, this dish becomes much lighter. I like it this way too.
My ginger sauce contains only 4 usual Japanese suspects – Soy Sauce, Mirin, Cooking Sake and of course Ginger. Nothing special at all. However I guarantee you the flavour. This ginger sauce is not too sweet, not too sticky and not too heavy. Everything is just well balanced. You can actually enjoy the sweetness of vegetables and chicken with this perfectly balanced sauce.
I like eating this ginger chicken with sliced cabbage, but of course, rice would be the perfect accompaniment.
Another thing I would like to share with you today is how to slice chicken breast.
In my opinion, chicken breast is hard to cook as it becomes dry and tough easily. In order to avoid that, I slice chicken breast against the grain. Like this…(hope it makes sense lol).
This super simple cutting technique makes chicken breast so much tenderer. This method can be applied to any other chicken dish. Try this technique when you cook chicken breast next time, and then you will see…
Here is my Japanese Ginger Chicken recipe. Hope you like it.
- 2 Chicken Breasts – about 500g – slice thinly against grain as above
- 2 pinches of Salt
- 2 teaspoons of Cooking Sake
- 2 teaspoons of Flour
- 2 large Onions
- 1 large Capsicum – Red or Green, whichever you prefer
For Ginger Sauce
- 10g Fresh Ginger – peeled and grated (or finely chopped)
- 50ml of Soy Sauce
- 30ml of Mirin
- 20ml of Cooking Sake
- Combine chicken breast, 2 pinches of salt and cooking sake in a small bowl. Leave it for about 10 – 15minutes.
- In the mean time, combine all ingredients of Ginger Sauce. Put it aside.
- Sprinkle flour over the chicken breast. Mix all together.
- Heat a frying-pan over a high heat with 2 teaspoons of cooking oil (not included in the ingredients’ list above). Once the frying-pan gets hot, sauté the chicken until just cooked through (make sure it is not over cooked). Remove it from the frying-pan and put it aside.
- In the same frying-pan, heat a teaspoon of cooking oil (not included in the ingredients’ list above) over a high/medium heat and add onion and capsicum. Cook them until the onion becomes translucent.
- Put the cooked chicken back to the frying-pan. Stir-fry them all together for about 2 minutes or until heated through.
- Add the ginger sauce. Toss 1-2 minutes until the sauce becomes slightly thickened.
- Transfer it to a serving plate. Serve while hot.