Jiang Bao Ji (姜爆鸡)
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
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Heat vegetable oil in a wok or skillet and fry the chicken thighs until they lose their pink color.
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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.
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Remove the lid, add sesame oil and fresh chili, continue cooking over high heat until the liquid reduces to the desired amount.
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Stir in the sliced green onion and serve immediately with steamed rice or as a noodle topping.
FAQ
What is Jiang Bao Ji?
Jiang Bao Ji (酱爆鸡丁) is a traditional Chinese chicken dish featuring a savory sauce, ginger, and often wood ear mushrooms, known for its aromatic flavor.
How is 酱爆鸡丁 pronounced?
The pronunciation of 酱爆鸡丁 is 'Jiang Bao Ji'.
What ingredients are in Jiang Bao Ji?
Key ingredients include chicken thighs, ginger, garlic, wood ear mushrooms, soy sauces, Shaoxing wine, and seasonings. See the full list for details.
Can I substitute ingredients in Jiang Bao Ji?
Yes, Umami Guru's app can help you find suitable substitutions for unavailable ingredients while maintaining authenticity.
What should I serve with Jiang Bao Ji?
Jiang Bao Ji pairs perfectly with steamed rice or noodles for a complete and satisfying meal.