Skip to main content

Ginger Onion Chicken



This is a very simple country style chicken dish which will go very well with rice or congee.  It's also a suitable confinement dish for mothers after delivery and if it's for this purpose, then I would suggest using plenty of old ginger instead to help get rid of wind.






If you do have any leftover poached chicken, this is also another way of transforming it to this delicious and yummy dish.

Ingredients
  • 450 gm chicken, cut into bite size, preferably free-range chicken
  • 10 gm young ginger, julienned
  • 8 shallots, sliced
  • 1/2  cup water
  • Sesame oil for frying
Seasoning for chicken.  Marinate for an hour or more.
  • 1 tsp each of :  light soya sauce and sugar
  • 2  tsp oyster sauce
  • 3/4  tsp dark soya sauce
  • 1/2  tsp salt
Preparation
  1. Stir-fry the ginger and shallot with some sesame oil for a while, till fragrant.
  2. Add in the seasoned chicken, stir-fry.
  3. Add in the water and let the chicken simmer till it's tender.
  4. If the dish gets dry and the chicken is still not cooked through, sprinkle in some water.  Fine tune to taste.
  5. Once chicken is cooked, dish out onto a serving plate.
  6. Serve hot with rice or congee.

Comments

  1. You cook well Cheah! This is also one of my favorites. In fact I love all your chicken dishes, look so delicious :)

    ReplyDelete
  2. Oh yes! I eat a lot of this during my confinement. I think it was delicious!

    ReplyDelete
  3. hi cheah, you know everyday i can smell this ginger chicken in my house, reason being there's a lady in confinement at my neighbours house and the sesame oil is so strong, really salivating!

    ReplyDelete
  4. Anncoo
    Thanks. Yes, I notice that many people like this dish.

    Jeannie
    You can also cook this during normal times, but I would prefer using young ginger.

    Wendy
    Yes, looks like it's an old time favourite of many other bloggers too.

    Lena
    Ah, tell-tale dish. Can't escape from that and then we can deduce that there's a newborn in the neighbourhood!

    ReplyDelete
  5. This is a comfort food, and I can imagine eating loads of rice with dishes like this.

    ReplyDelete
  6. Cheah....great chicken dish. My favorite too. Reminded me of my confinement days :)

    ReplyDelete
  7. Just like my mom's cooking! haha... Thanks for sharing. Hope you're having a great weekend.
    Best regards, Kristy

    ReplyDelete
  8. Very nice and tasty chicken recipe! Thanks for sharing!

    ReplyDelete
  9. Simple homey dish! This is so good with rice!

    ReplyDelete
  10. Mmmmm... What a tasty chicken! I love all those flavors so I have no doubt I would love it.

    ReplyDelete
  11. Cooking Gallery
    Indeed it is, goes great with white rice.

    Holly
    Yes it is, can give it a try.

    Elin
    Will come in useful when you're a grandma! LOL!

    Kristy
    Yup, hand me down from mum. You have a great weekend too.

    Wen
    You are most welcome!

    pigpigscorner
    Yes, totally agree with you.

    Talita
    Thanks for dropping by my blog! Hope to see you more often. It's a very simple but tasty dish.

    ReplyDelete
  12. What a coincidence, I was thinking about this dish today (no, I'm not pregnant, lol!) and then it's here when I visited your blog. I really like the home-style taste of this dish.

    ReplyDelete
  13. Shaz
    Ha, ha, maybe you smell the sesame oil. I like to make this, off and on as I like sesame oil.

    ReplyDelete
  14. Can eat with porridge too. Nice

    ReplyDelete
  15. Pete
    Saw your blog in the Star recently. Good write-up on those food in Lumut/Sitiawan. Yes, this chicky dish goes well with porridge too.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…