Jiang Bao Ji (姜爆鸡)

Name: Jiang Bao Ji
Total time: 15 min
Yield: 3
Cuisine: China
Ingredients: 2 tablespoon vegetable oil; 6 pieces boneless skinless chicken thighs; 12 pieces ginger; 6 pieces garlic; 10 g dried wood ear mushrooms; 1 tablespoon light soy sauce; 1 teaspoon dark soy sauce; 1 tablespoon Shaoxing rice wine; 0.25 teaspoon ground white pepper; 0.25 teaspoon salt; 0.25 teaspoon sugar; 120 ml water; 1 teaspoon sesame oil; to taste fresh chili; 1 piece green onion

China

A tasty combination of ginger and chicken, typical of Chinese cuisine. The dish has a bright aroma, is easy to prepare, and pairs perfectly with rice or noodles.

Ingredients

2 tablespoon vegetable oil
6 pieces boneless skinless chicken thighs
12 pieces ginger
6 pieces garlic
10 g dried wood ear mushrooms
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon Shaoxing rice wine
0.25 teaspoon ground white pepper
0.25 teaspoon salt
0.25 teaspoon sugar
120 ml water
1 teaspoon sesame oil
to taste fresh chili
1 piece green onion

Steps

Heat vegetable oil in a wok or skillet and fry the chicken thighs until they lose their pink color.
Add ginger, garlic, dried wood ear mushrooms, light and dark soy sauces, Shaoxing rice wine, ground white pepper, salt and sugar. Stir‑fry quickly for 30 seconds, then pour in water, cover and simmer for 5 minutes over high heat.
Remove the lid, add sesame oil and fresh chili, continue cooking over high heat until the liquid reduces to the desired amount.
Stir in the sliced green onion and serve immediately with steamed rice or as a noodle topping.