Ginger Chicken

Ingredients
x 1 lb Chicken (breast off the bone)
x 3 inch long piece of ginger
x 1/2 teaspoon black pepper (ground) x 1/2 teaspoon salt
x 2 tablespoon plain yoghurt
x 4 tablespoon vegetable oil
x 1 teaspoon garam masalah
Directions
Cut the ginger into match-stick like pieces (3 inches long 2mm
thick). Mix garam masalah, black pepper and salt into yoghurt. Now heat the oil and pour the yoghurt mixture in it and stir/fry until the water of yoghurt has boiled away and you can see the oil. Add the ginger sticks and stir/fry for 10 minutes. Then add the chicken pieces and sprinkle 2 tablespoons of water over the chicken. Cover the pan and leave it to cook for 15 minutes. Stir the chicken toughly and cook for a further 10 minutes. Stir it carefully (or carefully turn the chicken pieces over), leave the lid off and let it cook on a low heat for 10 minutes. 

Ginger Chicken – [Thai]

Ingredients


x 3 tablespoons of peanut oil x 1 tablespoon chopped garlic x 1 cup chicken, cut into bite
sized pieces
x 1 cup mushroom, sliced
x 3 tablespoons grated ginger
x 2 tablespoons fish sauce
x 2 tablespoons dark soy sauce
x 2 tablespoons oyster sauce
x a pinch of sugar
x 3 tablespoons chopped onion
x 2-3 Thai Chile peppers
x 3 tablespoons scallion/green onion, cut into 1" pieces
x Thai pepper powder
x optionally you can add a cup of jalapeno peppers
x The bulbs of 3/4 scallions, and some cilantro/coriander leaves for garnish 

Directions
Mix the fish sauce, soy and oyster sauce ready for use,
Bring the oil to the smoking point in an adequately large wok, and add the chicken and garlic, and stir fry until the chicken begins to change color (this is quite quick, so don't overcook).
Add the sauce and stir until it returns to a bubbling consistency, then add the remaining ingredients, and stir until the chicken is cooked.
The recipe for pork is identical, beef if it is used should be marinated in a mixture of 2 tablespoons of whiskey and the fish sauce, soy sauce and oyster sauce, which should be retained after marinate to be added to the cooking.
Sprinkle Thai pepper powder over the dish and serve over Thai jasmine rice, or in a serving bowl with other Thai dishes. 

Ginger Chicken

Ingredients:
1 tbs dry sherry
2 tbs soy sauce
1 tbs oyster sauce
1 tbs water
1 tsp cornstarch
2 tbs oil
1 tbs grated ginger
1 carrot sliced
2 chicken breasts
1 baby Bok Choy or cabbage
3 green onions - cut long pieces
Method:
Stir first 5 ingredients together to make a sauce and set aside. Cut chicken into bite size.
Heat a large skillet over high heat. Add 1 tbs of oil. Stir and fry grated ginger in hot oil for 15 seconds.
Add carrots and stir for 2 minutes. Then add bok Choy, green onion and stir fry for 2-3 minutes.
Remove vegetable from the skillet. Add chicken to same skillet.
Fry for 2-3 minutes or until chicken turn into golden brown. Add remaining oil as necessary while cooking. Remove chicken from skillet. Pour sauce mixture and cook until sauce is thickened.
Transfer chicken and vegetable to skillet. Stir to coat with sauce. Cook and stir about 1 minute.