Chicken with young ginger (Nen jiang chao zi ji) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 106) by Fuchsia Dunlop

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Notes about this recipe

  • Delys77 on January 26, 2022

    We served this with rice and a vegetable side. I doubled the recipe and cooked in two batches and we ended up with 5 portions for us. It is quite delicate but that is a nice change, not everything has to be so in your face flavour wise. Much like Rionafaith, I used the nicest ginger I could find but I doubt it ws particularly young. I quite liked the flavour and the only change I would likely make is to actually go a bit heavier on the white pepper and do more green onion (white part). I also think the a nice stock is necessary for the sauce. Given that it is the bulk of the sauce, I found using water likely hindered the final result and a rich stock with a bit of body to it would for sure improve an already good dish.

  • JLDuck on October 04, 2018

    I loved the delicacy of the flavours and it is incredibly easy to make. My husband found it too bland and, to my dismay, added chilli sauce. Each to their own, however if you want strong flavours this recipe may not be the answer.

  • rionafaith on November 12, 2016

    Quick and easy. I only had about a 1.5 oz piece of ginger on hand, so I'm sure it would be better with the full amount, but it was still good... and I'm not sure my ginger was really "young" as all the stuff in chinatown here looks pretty similar in terms of freshness, but still, good. The sauce was great and thickened up nicely, I wish there was more of it! Makes a rather small portion -- it was enough for two of us over rice with plenty of bok choy on the side, but no leftovers. I might make this to serve just myself with slightly less chicken but the whole amount of sauce.

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