Ginger and Chicken Stir Fry is a simple dish with an amazing ginger aroma. Remembering the ginger fragrance, this homemade dish is comfort food for me. This dish is very forgiving and tastes consistently good even if you cook it too long, make it for scads of people or have the microwaved leftovers.
Ginger and Chicken Stir Fry Recipe
Tips and Techniques
Frying some of the ginger in the oil at the beginning will release the ginger fragrance and flavor into the oil which will coat the rest of the ingredients.
Some people like to add chili pepper (large chili peppers that are medium hot) to add some color and heat to the dish.
Prep: If you are using dried mushrooms, soak the mushrooms in warm or hot water for at least 5 minutes or until you are ready to use them. The soaked mushrooms should be about a cup. A little more, a little less is OK.
Julienne the ginger to get thin, match like pieces, 1 ½ inch in length. I use about a 3 inch piece of ginger which comes out to about 1/3 cup when julienned. Some old ginger are hotter than younger ones. You may also have to adjust the amount of ginger to your taste buds. When we were kids, my mother didn't put a whole lot of ginger in, afraid that it would be too hot.
Halve the onion lengthwise and slice lengthwise into pieces so that when cooked and separated, all pieces will look the same. Break the mushrooms into bite size pieces. You can also slice them with a knife, but I like breaking them with fingers to get irregular shapes.
Cooking: Add a tablespoon of oil to a hot work over medium to high heat. Add chopped garlic and some of the julienned ginger and fry for a minute or so. The ginger and garlic will start to turn brown. Add chicken and stir to coat the chicken with oil for a minute or so. Add onion, the rest of ginger and ear wood mushrooms. Stir to mix well. Add fish sauce and sugar. Stir for a couple minutes to cook all ingredients and let the ingredients absorb the fish sauce and sugar.
Serve hot with rice