Bac Ha Ginger Chicken

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There are a zillion Chinese stir-fries. I've been trying to perfect a few favorites for weekday meals. My criteria: simple, quick to prepare and I have most of the ingredients in the cupboard, frig, and freezer. They may be easy but they are as tasty as a good Chinese restaurant, especially when it's fresh out of the wok.

So Bac Ha ginger chicken is a good example. You can make it in a few minutes and it pairs well with some jasmine rice or, better yet, with my special fried rice which I will post soon.

Serves: 4

Prep: 25 mins

Cook: 5 mins

US

Metric

Ingredients

• 3 tablespoons45ml fish sauce
• 1 teaspoon5ml oyster sauce
• 1 tablespoon15g sugar
• 1-inch2.5cm knob of fresh ginger, peeled and thinly sliced
• 1 lb.450g boneless chicken thighs, chopped into bite-sized pieces
• 2 tablespoons30ml vegetable oil
• 2 tablespoons20g finely diced garlic
• 44 spring onions, cut into 1 ½"4cm lengths
• Red pepper cut into bite-sized pieces
• Green beans or broccoli cut into bite-sized pieces
• Pinch of cracked black pepper
• 11 long red chili, julienned or sliced
• coriander sprigs, to garnish

Method

1. In a mixing bowl, combine the fish sauce, oyster sauce, and sugar. Mix well to dissolve the sugar, then add the ginger and the chicken, massaging the marinade into the flesh. Cover and marinate in the refrigerator for 20 minutes. 

2. Bring a wok to high heat, add a tablespoon of oil then add the chicken (no need to drain it — just don’t add the marinade from the bottom of the bowl). Seal the chicken on all sides. Set aside.

3. Add the red pepper and beans or broccoli to the wok and cook until softened.

4. Add the spring onion, garlic, and pepper, stir, then cook for a further minute.

5. Add back the chicken and the remaining marinade. Cook for a couple more minutes.  

6. Transfer to a serving bowl and garnish with the chili and coriander. Serve with steamed jasmine rice.

A variant from Bac Ha region:

→ Bac Ha Shrimp Cooked In Ginger

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