Wednesday, July 17, 2013

Allergy free Japanese ginger chicken recipe

  • 1 double chicken breast or 1kg chicken thighs, deboned
  • 2 tbsps allergy free soy sauce replacer
  • 2 tbsps sake or dry sherry
  • 2 tbsps honey
  • 2cm fresh ginger, peeled and finely grated
  • 1 tsp olive oil
  • 2 tbsps water
  • 1-2 shallots, sliced
  • Sesame seeds (optional)

  • Cut the chicken up into bite-sized pieces.
  • In a large bowl, whisk the soy sauce replacer, sake, honey and ginger together.
  • Add the chicken and marinate for at least 30 minutes.
  • Heat a wok over a medium heat until hot.
  • Add the oil then swirl to coat.
  • Fry the chicken in batches of only one layer until the chicken chunks form nice brown crusts.
  • When the chicken has browned on one side, flip it over and brown the other side. Transfer the chicken to a plate.
  • Once all the chicken is browned, wipe up any extra oil in the wok with a paper towel.
  • Add the remaining marinade to the wok along with the water.
  • Bring the mixture to a boil over a medium-high heat.
  • Return all the chicken to the pan.
  • Stir, until the liquid has mostly evaporated and the chicken has a shiny coating of sauce.
  • Serve with rice and garnish with shallots and sesame seeds.

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