Ginger Soy Chicken Recipe
by Kwoklyn Wan
-
Easy
Tender, marinated chicken thighs infused with Chinese sausage, oyster sauce and rice wine. Quick and easy to prepare, this aromatic dish serves 2–4 hungry diners and pairs perfectly with steamed rice. Enjoy classic Cantonese flavours in just 10 minutes of cooking!
Recipe extracted from Chinese Made Easy: Simple, Modern Recipes for Every Day by Kwoklyn Wan
Ingredients for Ginger Soy Chicken
- 450g (1lb) boneless, skinless chicken thighs, cut into 2.5cm (1in) cubes
- 1 Chinese lap cheong sausage, thinly sliced
For the marinade
- 1 tbsp oyster sauce
- 1 tbsp Chinese rice wine (Shaoxing wine)
- ½ tbsp Chinese rice vinegar
- Pinch of white pepper
- 2 tsp cornflour (cornstarch)
For the sauce
- 1 tbsp vegetable oil
- 6–8 slices of peeled ginger (about 75g/2 ½ oz)
- 2 garlic cloves, minced
- 2 tbsp light soy sauce
- 2 tbsp Chinese rice wine (Shaoxing wine)
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 3 spring onions (scallions), chopped into 5cm (2in) lengths and bruised
How to make Ginger Soy Chicken
- Begin by placing the chicken in a bowl along with all the marinade ingredients, then massage them into the meat and set to one side for 20 minutes.
- Place a wok over a medium-high heat, add the oil and, once hot, add the ginger and fry until fragrant. Then add the garlic, quickly followed by the marinated chicken and sausage. Fry until the chicken has begun to brown, then add the soy sauce, rice wine, oyster sauce and sugar. Stir to combine and then add spring onions. Reduce the heat to a simmer and continue to cook for a further 2–3 minutes.
- Serve over freshly steamed rice.
About the author
Kwoklyn Wan is a culinary expert, bestselling author, and TV presenter who grew up in Cantonese kitchens, mastering the art of creating irresistible Chinese and East Asian dishes. His Chinese Takeaway Cookbook series features a collection of beloved classics and innovative recipes perfected over the years. On Amazon’s Chinese Takeaway Kitchen series, he brings these dishes to life, showcasing his expertise and passion for authentic, mouth-watering flavours.
