Cooking recipe:
Source: https://www.vkusnyblog.com/recipe/kurica-v-imbirnom-souse/Notes on ingredients:
Chicken. This dish can be made from any boneless part of the chicken. This time I cooked with breast fillets, but you can safely take ham fillets, with them there is less risk of overdrying the chicken.
Ginger. In this case, only fresh ginger is suitable – it gives the dish both taste, sharpness, and texture. Therefore, it is impossible to replace it with dry ginger.
Soy sauce. Use regular soy sauce with a standard salt content. If you want the dish to have a darker shade, add an additional 1 tsp of dark soy sauce.
Onion. Any type of onion is suitable – regular, red, shallot, white salad. Choose according to the situation.
Vinegar. Any light vinegar with an acid content of 5-6% is rice, apple, white wine.
Sugar. I use regular white sugar. If you want to add a light caramel flavor, you can use brown. But, to be honest, this shade will be barely noticeable against the background of soy sauce and ginger.
Cut the ginger into thin strips. Fill with cold water and let stand for 10 minutes.
Drain the water.
Cut the chicken into small pieces. Cut the onion into thin half rings. Finely chop the garlic.
Fry the chicken in vegetable oil on all sides until golden brown in 2 batches, 2-3 minutes each.
Transfer to a plate.
In the same pan, fry the onion, ginger and garlic until golden brown, about 5-7 minutes.
Pour in soy sauce and vinegar, add sugar. Cook, stirring, for about 3 minutes, until the sauce thickens.
Return the chicken to the pan, stir and heat for 2-3 minutes. Remove from heat, add green onions and mix.
Serve with a slice of lemon.
Enjoy your meal!
Recipe source: https://www.vkusnyblog.com/recipe/kurica-v-imbirnom-souse/
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