ginger chicken – Liberation

Bouffons la vie, the recipes of LibéCase

“Liberazione” accompanies you in the kitchen, on big days as well as on small ones. Today, a plate full of pepper.

This Tuesday is chicken with ginger, the recipe of which we have seen Mamahuhu, pop and uninhibited Chinese cuisine (1) which collects the dishes proposed by the chefs of the Parisian restaurants of the Mamahuhu group (Panda Panda, Dumpling Queens, Tiger Tiger, etc.).

For four people you need: 600 g of boneless chicken legs; 3 minced garlic cloves; 5 slices of ginger; 2 shallots; 3 tablespoons of Shaoxing rice wine; 1 tablespoon of dark soy sauce; 2 tablespoons of light soy sauce; 1 tablespoon of oyster sauce; 1 teaspoon of sugar; 2 spring onions; 25 cl of chicken broth; 1 tablespoon of potato starch; vegetable oil for cooking.

In a wok, pour a drizzle of oil and, over high heat, cook the chicken legs previously cut into 3 cm by 3 cm pieces for two or three minutes. Reserve.

Clean the wok. Add a little more oil and, over medium heat, sauté the minced garlic, ginger and julienned shallot for a minute. Add the chicken legs and sauté for another minute over high heat. Add the rice wine, soy sauces, oyster sauce, sugar and onion cut into 2-3 cm pieces. Mix. Add the chicken stock. Reduce over medium heat for six to seven minutes.

Thicken the sauce with the cornstarch until the desired consistency is obtained. To serve.

(1) Webedia Books Editions, 2021, 256 pp., 28 euros.

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