Ginger Soy Chicken

Notes

  • Must use chicken thighs. It renders down the fat into more liquid for the sauce.
  • Don’t forget to take chicken out early to defrost.

Marinade Ingredients

  • 500 g chicken thighs (cut into just bigger than bite sized pieces)
  • 1 1/2 TBSP soy sauce
  • 1 TBSP golden mountain sauce
  • 2 tsp black soy sauce

Cooking Ingredients

  • 1 head of garlic
  • 2 TBSP chopped ginger
  • 1 1/2 TBSP palm sugar, finely chopped
  • Pepper to taste
  • 1/3 cup chopped cilantro (with stems)
  • Vegetable oil
  • Jasmine rice for serving

Step-By-Step Directions

  1. Take out medium ziploc bag and measure out liquid ingredients for marinade (1 1/2 TBSP soy sauce, 1 TBSP golden mountain sauce, 2 tsp black soy sauce).
  2. Take out chicken and cut into just bigger than bite sized pieces, then put in bag to marinade (15-20 minutes).
  3. Disinfect/wash everything in contact with chicken.
  4. Wash/cook rice if needed
  5. Wash, dry, and chop cilantro. Put in bowl and set next to stove.
  6. Take out mini food processor, cutting board, 1 head of garlic, a knife, small red rubber spatula, and a garbage bowl. Mince garlic and put into regular white bowl.
  7. Take out vegetable peeler and 2 TBSP ginger. Peel ginger, chop, and put in same bowl as garlic.
  8. Take out palm sugar and measure out 1 1/2 TBSP. Chop and put in small bowl.
  9. Take out vegetable oil, pepper, bag of chicken, and meat thermometer.
  10. Heat big pan to medium-high and coat with vegetable oil.
  11. Once warm, saute garlic and ginger for 1-2 minutes
  12. Add all contents of chicken bag and toss until exterior of chicken looks done
  13. Add palm sugar and pepper and cook until sugar dissolves an chicken gets completely cooked (165 degrees).
  14. Remove from heat, add cilantro, and toss.
  15. Serve over jasmine rice.

Recipe Card Image

Website Link

HTK – Ginger Soy Chicken

Video