My recipe for garlic ginger chicken takes the unusual approach of poaching chicken legs in a broth full of big flavour.
Spicy Garlic Ginger Chicken with Spring Onions.
I love fresh ginger it is such a bold flavour and one that I cannot get enough of, good job really as this recipe uses an amount that would make most say “how much”. But it really does need this and it really does work well!
I usually associate the flavours use in this recipe with meals that are stir fried… Very much like my ginger pork stir fry.
This recipe however gently poaches the chicken portions in a broth flavoured with fish sauce and oyster sauce.
You could swap the fish sauce for light soy sauce if you wish although I would urge you not to!
That broth is then reduced to create our final sauce.
It is an easy recipe to make that uses relatively few ingredients but creates massive flavours.
Every time I poach a piece of meat and sit down to eat it I always wonder why I don’t do it more often.
Poaching delicately flavoured meat like chicken helps keep the flavours of the dish clean.
This is no different in this chicken recipe, even though we have slightly more complex flavours going on.
Poaching also results in moist meat, you know, kinda thanks to the wet cooking environment.
It involves nothing more than dropping your meat into a gently simmering liquid and cooking, usually with a lid.
Don’t worry if your wok does not have a lid, simply wet some baking parchment and screw it up. Then cover your wok and cook.
There are a couple of techniques used in this recipe that are really useful to have in your armoury as a home cook.
Starting with separating the drumsticks from the chicken thighs, I have attached my video guide to taking apart a chicken below. It will help you with separating the thigh from the drumstick.
The video also helps with the fancy technique of french trimming the drumstick.
You can skip this process if you want, I do it for aesthetic reasons only.
As for removing the skin, find a loose bit and pull, then trim away any fat left behind.
- 2 Chicken Legs
- 3 Tbsp Fish Sauce
- 2 Tbsp Oyster Sauce
- 1 Tbsp Sugar
- 50 g Fresh Ginger
- 25 g Garlic
- 1/2 Tsp Black Pepper
- 250 ml Water
- 4 Spring Onions
- 1 Red Chilli Pepper
- 1 Tbsp Cooking Oil
- Break the chicken legs into chicken thighs and drumsticks and then remove the skin.
- Mix together the fish sauce, oyster sauce and sugar.
- Pour over the chicken and allow to marinate for 30 minutes.
- Finely dice the garlic and ginger.
- Heat a wok over a medium heat and when hot add the oil.
- Throw in the garlic and ginger a fry for 2 minutes until softened and fragrant.
- Turn the heat up to high, push the garlic and ginger to the side and sear the chicken on all sides.
- Pour in the water, marinade and black pepper and then bring to a boil.
- When the mix is boiling reduce the heat to medium and add a lid and simmer for 20 minutes or until the chicken reaches an internal temperature of 70°C or 158°F.
- Resting the chicken will raise the temperature into the safe zone.
- Cut the spring onions into 3-4 cm lengths reserving a little of the green parts and julienne them.
- Remove the seeds and julienne the red chilli pepper.
- PLace this julienne into cold water, it will reduce the fierce flavour and also make it look pretty.
- When the chicken is cooked remove from the pan and tent under foil.
- Increase the heat to high and reduce the sauce by two thirds.
- Add the chopped spring onions to the sauce along with the chicken.
- Cook for 2 minutes over a medium heat.
- Serve sprinkled with the finely sliced chilli, spring onion and some coriander leaves.
I love to serve this on some simply cooked white rice.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 638 Total Fat: 31g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 328mg Sodium: 2882mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 2g Sugar: 10g Sugar Alcohols: 0g Protein: 66g