Saturday, September 12, 2015

Ginger Chicken

Recipe#25 from Mrs.K.M.Mathews recipe series

Ginger chicken is an Indochinese dish and is a sure winner for the any party! I have followed the recipe given in the cookbook this time, but the next time i make it i will try to add some ketchup and may be a capsicum too!


  1. Chicken, boneless, cut in to small pieces - 1 kg
  2. Soya sauce - 2 tbs
  3. Ginger paste - 2 tsp
  4. Vinegar - 1 tbs
  5. Salt to taste
  6. Oil - 1/2 cup
  7. Onion, finely chopped - 1 cup
  8. Ginger paste - 1 tbs
  9. Chilli powder - 1 tsp
  10. Green chilli, cut into small rounds/Green onion stem - 1/2 tbs
  • To get the restaurant style red color add red chilli color when chicken is added to onion mixture, i didn't add any color in the picture above 


  1. Marinate chicken with soya sauce, vinegar, ginger paste and salt for 3-4 hours
  2. Cook chicken on medium-high flame till chicken is cooked and any broth is fully absorbed. (I had about a cup of broth in the chicken when it was cooked and i used it later in this recipe)
  3. Heat oil in a pan and fry green chilli in it and keep the fried chilli aside. (Green chilli shouldn't change its color, i have omitted this part as it is for garnish only. I used green onion instead for garnish)
  4. Saute onion till transparent and then add ginger paste to it
  5. Once ginger is sauted well, add chicken pieces to it and fry it along. (Add only chicken pieces at this point. you can keep aside any liquid in the cooked chicken)
  6. When chicken starts to get golden brown, add chicken broth if you have it when you cooked chicken. (This step is optional as you might not have any broth left after cooking chicken as per the book)
  7. Cook it till gravy is thickened or almost dried
  8. Garnish with fried green chilli or green onion stem

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