Skip to main content
logo
Food Advertising by

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

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





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.

Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…