Soy sauce chicken with ginger

Ginger soy chicken (jiang cong ji) is one of the simplest and best-loved dishes on Cantonese family tables: the warming, fresh flavour of ginger and the salty-sweet harmony of soy define its character. It is made from few ingredients in half an hour.

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Method

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1. Cut the chicken thighs into 5 cm pieces (bone and all) and marinate with 2 tbsp of the soy sauce, the wine and half of the ginger for 20 minutes. ⏱ Timer: 20 min
2. Heat the oil in a wok or deep frying pan over high heat and fry the chicken (lifted out of the marinade, together with the ginger) for 5–6 minutes, browning on all sides. ⏱ Timer: 5 min
3. Add the remaining ginger and the white parts of the spring onions and stir-fry for 1 minute. ⏱ Timer: 1 min
4. Pour in the marinade, the sugar and the stock and bring to the boil.
5. Cook covered over low heat for 15–18 minutes until the chicken is cooked through and tender. ⏱ Timer: 15 min
6. Stir in the cornflour mixture and boil for 1 minute so the sauce thickens to a glossy glaze; drizzle with sesame oil and serve topped with spring onion greens and coriander, with rice. ⏱ Timer: 1 min

Source: Wikibooks Cookbook – Soy Sauce Chicken (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Don't skimp on the ginger: it is the point of the dish.
• Skin-on thigh is juicier than breast, which dries out quickly.
• Thickening with cornflour gives a glossy, clinging sauce; don't skip it.
• Keeps in the fridge for 3 days and reheats in the microwave or a pan.

Frequently asked questions

Does it work with chicken breast?

Yes, but cook it for a shorter time so it doesn't dry out.

How do I get the sauce glossy?

Cornflour and a short boil give a glossy, syrupy texture.

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