Preparation time:10 minutes | Cooking time:30 minutes | Serves:4
Whatever you call it Indo-Chinese or Chinese food adapted to Indian tastes, it is a favorite cuisine for many. You can find many such combination of foods which are very famous worldwide. Some of them are, fried rice, chicken Manchurian, chowmein, chili chicken and the list goes on like that. We may wonder whether these creations are really Chinese or Indian. Truth be told, these are indo-Chinese and it actually exists.
This dish presents a sensation of the warm and smoky aroma of ginger, garlic, chili, vinegar and soy sauce and goes well with veg Hakka noodles or plain fried rice. I have gone to an Indo-Chinese restaurant with my friends long back and had this dish there. It is one of the very few interesting eat out locations I have been to regularly. The dark and scarcely lit rooms with romantic ambiance and delicious food are all that comes into my mind thinking about indo-Chinese every time. Indo-Chinese cuisine is pretty much a league on its own now with some Indian dishes, some Chinese and so on.
We all have times when it is too cold to step out of your home yet you are in need of a meal. This ginger chicken is one such recipe you can try out at home during one of those chilling nights to enjoy the comforting goodness of Indo-Chinese cuisine. It is effortless to make foods with ingredients that would be readily available in your fridge. If you want to try out similar recipes often, try stocking up some Chinese sauces like soy sauce, green chili sauce, red chili sauce, etc. However, in this recipe, I’m using only one sauce, and that is dark soy sauce.
When you are choosing soy sauce, do check for the label as dark soy sauce is on the stronger side and has more sodium content. Whereas, light soy sauce is a lighter version with less sodium content. When you use dark soy sauce in any recipe, you need a minimal amount of it, as it is very strong. However, double the quantity if you are using light soy sauce.
The Indian version of Chinese ginger chicken is tangy and hot and leaves a gingerly tickle on your tongue soon after eating it. You can make this either as a dry dish or with a thin gravy if you prefer having a gravy dish with rice. If you prefer to have a slightly sweet version of this ginger chicken, you can add a pinch of brown sugar or granulated sugar for that delicious flavor. This recipe is versatile, and you can add nuts like cashew nuts, almonds or raisins as an alternative to sugar.
If using raisins, blend raisins with soy sauce, water and a small piece of ginger to make a sauce and add it at the time of preparing the sauce for the dish. Raisins will give a sweet and tangy dimension to the dish. I have used chicken breasts for their recipe, but you can use either bone-in or boneless pieces and to reduce fat content, use skinless chicken pieces.
In this recipe, I have made a paste out of ginger, garlic, and onions and later cooked them. You can also sauté these ingredients in the pan first and then make a dough out of it. The latter gives more flavor to the dish and prevents the paste from being burnt easily. If you are following this recipe precisely, make sure that you occasionally stir the onion, ginger and garlic paste while cooking it; otherwise, the chances are that it will burn and brings in an unpleasant smoky flavor the dish. If you want the stronger flavor of ginger, while sautéing the onion paste, add some piece of finely chopped ginger for extra flavor.
I love serving this ginger chicken with a bowl of plain white rice or simple vegetable fried rice. Add some steamed veggies for a complete one-bowl meal perfect for lunch or dinner. One primary reason why I love this meal is that it can store in the refrigerator for a week and is ideal for meal prep. Fill up a bowl with half portion of rice and this ginger chicken, seal the lid, and freeze it for later use.
I have given the most basic and comfortable version of ginger chicken, which is versatile enough to bear a lot of modification concerning ingredients including, sauces. Let’s get into the recipe.
- Chicken, boneless – 500 grams
- Salt- to taste
- Dark Soy sauce – 1½ tablespoon
- Vinegar – 1½ tablespoon
- Chili powder – 1 tablespoon
- Pepper powder – 1 tablespoon
- Green chili, chopped -2
- Tomato ketchup – 4 tablespoons
- Oil – 5 tablespoons
- Cilantro/ Coriander leaves – 3 tablespoons
- Onion – 2
- Ginger, chopped – ½ cup
- Garlic, peeled – 10 cloves
- In a bowl, put chicken, add soy sauce, vinegar and salt and mix well. Marinate for at least 30 minutes.
- Now in a blender, add ginger, garlic, and onion and mix to a smooth puree.
- In a pan, pour oil and add the marinated chicken and cook the chicken until it becomes light brown.
- Keep the chicken aside
- In the same pan, pour more oil if required and add the ground masala and mix well. Cook till oil separates.
- Add chili powder, pepper powder, ketchup, and greenchili, salt and mix well. Add a little water as
- Now add the browned chicken and cook for 25 to 30 minutes till the chicken cooks well.
- After the chicken cooked well, turn off the heat and garnish with freshly chopped cilantro or coriander leaves.
Calories: 349|Fats: 11gm|Carbohydrates: 40gm|Sodium: 440.2mg|Protein: 22gm|Dietary fiber: 5.1gm
Did you try out this recipe? Do you have any tips to make this ginger chicken better? Try this easy ginger garlic chicken at your home and do share how it turned out for you. I would love to hear your opinion and comments.