Kitchen appliances and utensils:
- knife;
- wok (deep Chinese frying pan) or frying pan;
- two bowls for sauce;
- kitchen spatula for turning;
- kitchen tongs;
- pestle and stupa;
- culinary brush;
- plate.
Ingredients
| Product | amount |
| Hen | 1.5 kg |
| Vegetable oil | 1 tbsp. l., 1 tsp. |
| Ginger juice | 1 tbsp. l |
| Ginger | 1 slice |
| Ginger (for sauce) | 50 g |
| Green onions | 7 feathers |
| Salt | 2 tsp |
| Fish sauce | 2.5 tbsp. l |
| Mirin | 1 tbsp. l |
| Light soy sauce | 6 tbsp. l |
| Water | 500 ml |
Step cooking
- Take the chicken, wash it thoroughly and remove excess fat.
- Then pour one teaspoon of salt into it.
- Then pour one tablespoon of ginger juice.
- Add three feathers of fresh chives.
- Heat a skillet or wok. Pour evenly two tablespoons of vegetable oil into the pan. Add one ginger slice.
- Put the chicken in a preheated pan.
- Fry for one to two minutes. It is very important to fry the chicken until golden brown on each side.
- While the dish is fried, separately mix the fish sauce (2.5 tablespoons) with light soy sauce (5 tablespoons).
- Add one tablespoon of sugar. Stir a little and the sauce is ready.
- When the chicken starts to blush, pour it on top with myrin (one tablespoon). Leave the dish to fry over low heat for five minutes.
- After five minutes, turn over the chicken and let fry for another five minutes.
- Without turning off the heat, pour the chicken sauce.
- Bring to a boil, then flip the chicken.
- Add half a liter of water. Leave the chicken to cook on the current fire for another twenty minutes, turning it over every five minutes.
- While the chicken is cooking, prepare the sauce for the dish. Finely chop four green feathers of fresh green onions. Next, add one teaspoon of salt.
- Crush a little so that the juice appears.
- Then finely chop the ginger and add to the onion. Pound this mixture again.
- Add one teaspoon of vegetable oil and one teaspoon of light soy sauce. Shuffle.
- Remove the finished chicken, then transfer to a plate. Lubricate it with the rest of the wok sauce or the pan.
- You can cut it into several equal parts, or you can leave it whole. Sprinkle sesame seeds on top for beauty and taste.
- Serve the dish with the sauce. Enjoy your meal!
Ways to decorate and serve dishes
Chicken should be served hot, with various sauces like described in the recipe. It can be sour cream, cheese, lingonberry, mushroom, or any other that you like. Rice or rice noodles, legumes, tomatoes, bell peppers, fried, boiled potatoes or villagers are well suited to garnish with chicken. Buckwheat porridge with mushrooms can also serve as a good side dish.
Serve chicken on a pillow of greens. However, if you want to make a difference in the presentation of the dish, then the finished whole chicken can be overlaid with a border of sliced oranges, previously laying it on a lettuce leaf.
Video recipe
Watch a demonstration of cooking chicken in Chinese with all the nuances.
Loading...