Aug 25
2008

Saturday night was our first night in the new house. We spent Saturday moving out of our temporary apartment in Irvine. We are still waiting for our things to arrive that were in storage, and hope they arrive soon.
My mom, bless her heart, spent her morning helping us move and then her afternoon babysitting Squirrel while we went and bought me a car! When we finally got back I decided that we needed to have an inaugural dinner to start breaking in the new kitchen. With the Olympics going I’ve had Chinese food on the brain, so I whipped out a favorite recipe for Ginger Chicken. This recipe comes from the family recipe files of my friend Jackie, who I mentioned in my last post, and it is to die for. She says,

“When I was little, the meal I always requested for my birthday was my mom’s Ginger Chicken. The highlight of the meal was the sauce, which when made it gives an exuberant crackle as ginger and green onion meets hot oil. We would put this sauce on everything for that meal and would even eat it in spoonfuls straight up.”
I can see why she always requested this because it is seriously yummy! Even if you are not a ginger person, I’m guessing you will still love this dish. The ginger is tempered by the green onion and the brief cooking when the hot oil is added. Because I’ve made this before and know how addictively good it is, I doubled the recipe for the sauce (believe me, you will lick up every last drop). I cheated by using a roasted chicken I bought at the grocery store to save some time. Everyone had more than one helping, including Squirrel who had THREE helpings. She just kept cleaning up her plate and asking for more! The best part about this recipe is that it is a quick fix and it is affordable to make.

Ginger Chicken
serves 4

1/2 whole chicken, or 3 small chicken breasts
1 mediumish bunch green onions, ends trimmed and discarded
1 2-inch piece of ginger, peeled
1 tsp salt
5 Tbs oil, canola or vegetable

1. Boil chicken until completely cooked but do not overcook. Cut off bone and skin and slice chicken. Set aside.
2. In a food processor, mince green onion and ginger. Mix in the salt.
3. In a skillet or wok, heat the oil until slightly steamy. Immediately add the oil to the green onion and ginger mixture – this should crackle a bit and if it doesn’t your oil was not hot enough. Stir.
4. Serve ginger sauce on top of chicken slices over a bed of hot Jasmine rice.

As a side dish I made stir-fried baby bok choy, another quick fix and healthy too!

Stir-Fried Baby Bok Choy
4 Servings

4 bunches baby bok choy
1 1/2 Tbsp. vegetable oil
2 slices fresh ginger
2 Tbsp. soy sauce
1 tsp. sugar, or to taste
1/4 tsp. salt, or to taste
1/4 c. water
a few drops sesame oil (I always used toasted sesame oil because it has so much more flavor)

1. Wash the baby bok choy and drain. Separate the stalks and leaves. Cut any larger leaves in half.
2. Heat wok and add vegetable oil. When oil is ready, add ginger and stir-fry briefly until the ginger is aromatic (about 30 seconds).
3. Add the bok choy, adding the stalks first and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.
4. Add the water, cover the wok and simmer for about 2 minutes.
5. Take off the heat, stir in the sesame oil and serve.

{ 9 comments… read them below or add one }



Jen August 25, 2008 at 6:05 pm

Yum, perfect to add to my menu this week. Thanks!!!

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Jackie August 25, 2008 at 6:39 pm

That is a good idea using the roasted chicken! Saves a bit of time! I might have to try that sometime. Glad squirrel loves it too! Hey what?! No pictures of the new car? Did you find another wasabi?

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Neal August 25, 2008 at 6:46 pm

Hmmmm–I’m thinking that it’s been a while since we tagged ginger for dinner, sounds like a good tuesday night meal. Oh, and congrats on the silver HO! :)

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Misha August 25, 2008 at 9:14 pm

Now you guys have officially moved in! Yay! I agree with Jackie, we want pictures of the car! Knowing the make and model would be good too. :-)

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Phoe August 26, 2008 at 5:52 am

I am full of envy for your stove. Glad you’re finally moved in and I’m going to have to share that recipe with J. He loves ginger. :)

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Meg August 26, 2008 at 11:25 am

Yay for the move in! Yay for a new car!
And Yay for this recipe. I have ginger sitting in my kitchen and I was wondering what to do with it. Now I know!
I always used a roasted chicken. It saves tons of time and for us, makes at least 5 meals!

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Jean September 2, 2008 at 5:39 pm

Congrats on the new house and new car! I hope you’re getting settled well. That chicken looks like a must try.

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Jennifer, The Lady Riposter August 20, 2009 at 9:41 am

This sounds delicious and so easy! Thank you for linking it!

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Eleanor Hoh (WokStar) February 25, 2010 at 11:04 am

Great idea for quick weeknight fix. Hainan chicken has same ingredients, ginger and scallions. Squirrel is ADORABLE in the box. Surprised she’s so blonde cause usually Asian genes are stronger, no?

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