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Chicken Ginger|restaurant style chicken ginger|dhaba style chicken ginger|pakistani food|indian food

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Originating from the rich culinary traditions of China, Chicken Ginger is a beloved dish that showcases the vibrant flavors of ginger and garlic. Traditionally enjoyed in family meals, it highlights the balance of protein and vegetables, making it both nutritious and satisfying. Today, it has found its way into homes worldwide, often adapted to suit local tastes.

Ingredients

  • ●chicken
  • ●ginger
  • ●garlic
  • ●soy sauce
  • ●scallions
  • ●vegetable oil
  • ●cornstarch
  • ●chicken broth
  • ●sesame oil
  • ●bell pepper
  • ●carrots
  • ●broccoli
  • ●black pepper
  • ●salt

Instructions

  1. 1Slice the chicken into thin strips and marinate with soy sauce, cornstarch, and black pepper for 15 minutes.
  2. 2Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  3. 3Add the marinated chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
  4. 4Remove the chicken from the skillet and set aside.
  5. 5In the same skillet, add minced garlic and ginger, sautéing until fragrant, about 1 minute.
  6. 6Add sliced bell pepper, carrots, and broccoli to the skillet, stir-frying for 3-4 minutes until slightly tender.
  7. 7Return the cooked chicken to the skillet and mix well with the vegetables.
  8. 8Pour in chicken broth and sesame oil, stirring to combine.
  9. 9Bring the mixture to a simmer and cook for an additional 2-3 minutes.
  10. 10Garnish with sliced scallions before serving.
🌶️🌶️🌶️Lowsoyglutenmilk

Also Known As

Chicken Ginger

Ingredients

  • ●1 lb chicken breast, diced
  • ●4 cups chicken broth
  • ●1 tablespoon fresh ginger, grated
  • ●2 cloves garlic, minced
  • ●1 medium onion, chopped
  • ●2 carrots, sliced
  • ●2 stalks celery, sliced
  • ●1 tablespoon soy sauce
  • ●1 tablespoon sesame oil
  • ●Salt and pepper to taste
  • ●2 green onions, chopped (for garnish)

Instructions

  1. 1In a large pot, heat the sesame oil over medium heat.
  2. 2Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.
  3. 3Add the diced chicken breast to the pot and cook until browned on all sides.
  4. 4Stir in the sliced carrots and celery, cooking for an additional 3-4 minutes.
  5. 5Pour in the chicken broth and bring the mixture to a boil.
  6. 6Reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
  7. 7Stir in the soy sauce and season with salt and pepper to taste.
  8. 8Remove from heat and let it cool slightly before serving.
  9. 9Ladle the soup into bowls and garnish with chopped green onions.

Equipment

large potcutting boardknifemeasuring spoonsladle

Ingredients

  • ●500g chicken breast, sliced
  • ●2 tbsp vegetable oil
  • ●1 tbsp ginger, minced
  • ●4 spring onions, chopped
  • ●2 cloves garlic, minced
  • ●2 tbsp soy sauce
  • ●1 tbsp oyster sauce
  • ●1 tsp sesame oil
  • ●1/2 tsp black pepper
  • ●1/2 tsp salt
  • ●1/2 cup bell peppers, sliced (optional)

Instructions

  1. 1Heat the vegetable oil in a large pan or wok over medium-high heat.
  2. 2Add the minced ginger and garlic, sauté for about 30 seconds until fragrant.
  3. 3Add the sliced chicken breast to the pan, cooking until browned and cooked through, about 5-7 minutes.
  4. 4Stir in the chopped spring onions and bell peppers (if using), cooking for an additional 2-3 minutes.
  5. 5Pour in the soy sauce, oyster sauce, sesame oil, black pepper, and salt, stirring to combine.
  6. 6Cook for another 2 minutes, allowing the sauce to coat the chicken and vegetables evenly.
  7. 7Remove from heat and serve hot over rice or noodles.

Equipment

large panwokspatula

Ingredients

  • ●2 cups cooked jasmine rice
  • ●1 cup cooked chicken, shredded
  • ●1/2 cup green onions, chopped
  • ●1/4 cup fresh ginger, minced
  • ●1/4 cup lemongrass, minced
  • ●2 cloves garlic, minced
  • ●2 tablespoons soy sauce
  • ●1 tablespoon fish sauce
  • ●2 tablespoons vegetable oil
  • ●1/2 teaspoon black pepper
  • ●1/4 teaspoon salt
  • ●1/4 cup cilantro, chopped (for garnish)

Instructions

  1. 1Heat the vegetable oil in a large skillet or wok over medium heat.
  2. 2Add the minced ginger, lemongrass, and garlic to the skillet. Sauté for 2-3 minutes until fragrant.
  3. 3Add the shredded chicken to the skillet and stir-fry for another 2 minutes until heated through.
  4. 4Add the cooked jasmine rice to the skillet, breaking up any clumps with a spatula.
  5. 5Pour in the soy sauce and fish sauce, stirring well to combine all ingredients.
  6. 6Season with black pepper and salt, mixing thoroughly.
  7. 7Continue to stir-fry for about 5-7 minutes, allowing the rice to get slightly crispy.
  8. 8Add the chopped green onions and stir to combine.
  9. 9Remove from heat and garnish with chopped cilantro before serving.

Equipment

large skilletspatulameasuring cupsmeasuring spoons

Ingredients

  • ●1 lb chicken breast, diced
  • ●1 cup fresh pineapple, diced
  • ●1 tbsp ginger, minced
  • ●2 cloves garlic, minced
  • ●1/4 cup soy sauce
  • ●2 tbsp honey
  • ●1 tbsp vegetable oil
  • ●1/2 tsp black pepper
  • ●1/4 tsp red pepper flakes
  • ●2 green onions, chopped

Instructions

  1. 1Heat the vegetable oil in a large skillet over medium heat.
  2. 2Add the minced ginger and garlic, sauté for 1-2 minutes until fragrant.
  3. 3Add the diced chicken breast to the skillet and cook until browned, about 5-7 minutes.
  4. 4Stir in the diced pineapple, soy sauce, honey, black pepper, and red pepper flakes.
  5. 5Cook for an additional 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
  6. 6Remove from heat and garnish with chopped green onions.
  7. 7Serve hot over rice or noodles.

Equipment

skilletcutting boardknifemeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low

Ingredients

  • ●1 lb chicken thighs, boneless and skinless
  • ●2 tbsp fresh ginger, minced
  • ●4 cloves garlic, minced
  • ●2 tbsp soy sauce
  • ●1 tbsp sesame oil
  • ●1 tbsp vegetable oil
  • ●1/2 tsp black pepper
  • ●1/2 tsp salt
  • ●2 green onions, chopped
  • ●1 tbsp cornstarch (optional, for thickening)
  • ●1/4 cup water (if using cornstarch)

Instructions

  1. 1In a bowl, combine the minced ginger, minced garlic, soy sauce, sesame oil, black pepper, and salt. Mix well to create a marinade.
  2. 2Add the chicken thighs to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
  3. 3Heat the vegetable oil in a large skillet over medium-high heat.
  4. 4Remove the chicken from the marinade, reserving the marinade for later. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through.
  5. 5Once the chicken is cooked, remove it from the skillet and set aside.
  6. 6In the same skillet, add the reserved marinade and bring it to a simmer.
  7. 7If using cornstarch, mix it with water to create a slurry and add it to the simmering marinade to thicken it. Stir well until the sauce thickens.
  8. 8Return the chicken to the skillet, coating it with the sauce. Cook for an additional 2-3 minutes to heat through.
  9. 9Garnish with chopped green onions before serving.
  10. 10Serve hot with steamed rice or noodles.

Equipment

large skilletmixing bowlmeasuring spoonsknifecutting board

Ingredients

  • ●1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
  • ●2 tbsp fresh ginger, sliced
  • ●4 cups chicken broth
  • ●1 cup shiitake mushrooms, sliced
  • ●1 cup bok choy, chopped
  • ●1 cup carrots, sliced
  • ●2 green onions, chopped
  • ●2 tbsp soy sauce
  • ●1 tbsp sesame oil
  • ●1 tsp garlic, minced
  • ●1/2 tsp black pepper
  • ●1/2 tsp salt
  • ●1 tbsp cornstarch (optional, for thickening)
  • ●1/4 cup water (if using cornstarch)

Instructions

  1. 1In a large pot, heat the sesame oil over medium heat.
  2. 2Add the sliced ginger and minced garlic, sauté for about 1 minute until fragrant.
  3. 3Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
  4. 4Pour in the chicken broth and bring to a boil.
  5. 5Once boiling, reduce the heat to a simmer and add the shiitake mushrooms, bok choy, and carrots.
  6. 6Stir in the soy sauce, black pepper, and salt. Let it simmer for 15-20 minutes until the vegetables are tender.
  7. 7If you prefer a thicker broth, mix the cornstarch with water in a small bowl and stir it into the pot. Cook for an additional 2-3 minutes until thickened.
  8. 8Taste and adjust seasoning if necessary.
  9. 9Serve hot, garnished with chopped green onions.

Equipment

large potcutting boardknifemeasuring cupsmeasuring spoons

Ingredients

  • ●1 lb chicken thighs, boneless and skinless
  • ●2 tbsp vegetable oil
  • ●1 large onion, chopped
  • ●3 cloves garlic, minced
  • ●1 tbsp fresh ginger, grated
  • ●2 medium tomatoes, chopped
  • ●1 can (14 oz) coconut milk
  • ●2 tbsp curry powder
  • ●1 tsp turmeric
  • ●1 tsp cumin
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper
  • ●1/2 cup chicken broth
  • ●1 cup spinach leaves
  • ●1 tbsp fresh cilantro, chopped (for garnish)

Instructions

  1. 1Heat the vegetable oil in a large skillet over medium heat.
  2. 2Add the chopped onion and sauté until translucent, about 5 minutes.
  3. 3Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  4. 4Add the chicken thighs to the skillet and cook until browned on all sides, about 5-7 minutes.
  5. 5Stir in the chopped tomatoes, coconut milk, curry powder, turmeric, cumin, salt, and black pepper.
  6. 6Pour in the chicken broth and bring the mixture to a simmer.
  7. 7Reduce the heat to low, cover, and let it cook for 20-25 minutes, or until the chicken is cooked through and tender.
  8. 8Add the spinach leaves and stir until wilted, about 2-3 minutes.
  9. 9Taste and adjust seasoning if necessary.
  10. 10Serve hot, garnished with fresh cilantro.

Equipment

large skilletspatulameasuring cupsmeasuring spoons
🌶️🌶️🌶️Low

Congee is a traditional rice porridge popular in many Asian countries, often enjoyed for breakfast or as comfort food.

Ingredients

  • ●1 cup jasmine rice
  • ●6 cups chicken broth
  • ●1 cup cooked chicken, shredded
  • ●1 tablespoon ginger, minced
  • ●2 green onions, chopped
  • ●2 tablespoons soy sauce
  • ●1 tablespoon sesame oil
  • ●Salt to taste
  • ●Pepper to taste
  • ●Cilantro for garnish (optional)

Instructions

  1. 1Rinse the jasmine rice under cold water until the water runs clear.
  2. 2In a large pot, combine the rinsed rice and chicken broth. Bring to a boil over medium-high heat.
  3. 3Once boiling, reduce the heat to low and let it simmer, stirring occasionally, for about 30-40 minutes until the rice is soft and the mixture is creamy.
  4. 4Add the minced ginger and shredded chicken to the pot. Stir well to combine and cook for an additional 5-10 minutes.
  5. 5Season the congee with soy sauce, sesame oil, salt, and pepper to taste.
  6. 6If the congee is too thick, add more chicken broth or water to reach your desired consistency.
  7. 7Ladle the congee into bowls and top with chopped green onions and cilantro if desired.
  8. 8Serve hot and enjoy your Chicken Ginger Congee.

Equipment

Large potLadleMeasuring cupsMeasuring spoonsChopping boardKnife

Ingredients

  • ●200g chicken breast, sliced
  • ●150g egg noodles
  • ●1 tbsp ginger, minced
  • ●2 cloves garlic, minced
  • ●2 tbsp soy sauce
  • ●1 tbsp sesame oil
  • ●1/2 cup chicken broth
  • ●1/2 cup green onions, chopped
  • ●1/2 tsp black pepper
  • ●1/2 tsp salt
  • ●1 tbsp vegetable oil

Instructions

  1. 1Cook the egg noodles according to package instructions, then drain and set aside.
  2. 2In a large pan, heat the vegetable oil over medium heat.
  3. 3Add the minced ginger and garlic to the pan, sauté for 1-2 minutes until fragrant.
  4. 4Add the sliced chicken breast to the pan and cook until browned and cooked through, about 5-7 minutes.
  5. 5Pour in the chicken broth and soy sauce, stirring to combine.
  6. 6Add the cooked noodles to the pan, tossing to coat them in the sauce.
  7. 7Stir in the sesame oil, black pepper, and salt, mixing well.
  8. 8Add the chopped green onions and toss everything together for another minute.
  9. 9Remove from heat and serve hot.

Equipment

large panpotcolander

Ingredients

  • ●2 cups all-purpose flour
  • ●1/2 cup water
  • ●1/2 tsp salt
  • ●1 lb ground chicken
  • ●1 tbsp fresh ginger, minced
  • ●2 green onions, finely chopped
  • ●1 tbsp soy sauce
  • ●1 tsp sesame oil
  • ●1/2 tsp black pepper
  • ●1/4 cup cilantro, chopped

Instructions

  1. 1In a large bowl, mix the flour and salt. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
  2. 2In another bowl, combine the ground chicken, minced ginger, green onions, soy sauce, sesame oil, black pepper, and cilantro. Mix well to combine.
  3. 3Roll out the dough on a floured surface until it's about 1/8 inch thick. Cut out circles using a round cutter or glass.
  4. 4Place a small spoonful of the chicken mixture in the center of each dough circle.
  5. 5Fold the dough over the filling to create a half-moon shape and pinch the edges to seal. Make sure there are no air pockets.
  6. 6Bring a large pot of water to a boil. Carefully add the dumplings and cook for about 5-7 minutes or until they float to the surface.
  7. 7Remove the dumplings with a slotted spoon and drain well.
  8. 8Serve hot with soy sauce or your favorite dipping sauce.

Equipment

mixing bowlrolling pinround cutterslotted spoonlarge pot

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