Chicken with ginger from Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on January 01, 2020

    I was sceptical about the quantity of ginger and the fact it was only sliced instead of finely chopped, with skin on, but that turned out absolutely fine since it softened up and disintegrated quite a bit in the broth. This was a nice, light, cleansing recipe which was perfect after Christmas/NY indulgence, however agree with previous comment that it doesn't pack a punch of flavour (ginger or otherwise) so probably won't make it to my favourites list.

  • chawkins on January 12, 2017

    An okay dish, nothing spectacular, not as gingery as I would like. Just basic pantry ingredients and simple execution. No comparison to my mom's ginger chicken which uses young ginger and tamed with honey.

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