Showing posts with label ginger. Show all posts
Showing posts with label ginger. Show all posts
Tuesday, February 25, 2014
Dried Garlic Ginger Chicken
Dried Garlic Ginger Chicken
Ingredients
- Chicken thigh (strips) 2
- Ginger (juliennes) 1 medium piece
- Garlic sliced 4 – 5
- Brown sugar 1 tsp
- Oil 2 – 3 tbsp
- Water ¼ cup
- Button mushroom ½ cup
- Worchester sauce 2 tbsp
- Corn flour 1 – 1 ½ tbsp
- Soya sauce 1 tbsp
- Spring onion 1
- Chinese salt ¼ tsp
- Oyster sauce 1 tbsp
- Green chilies (strips) 2 – 3
- Salt to taste
- Crushed black pepper ½ tsp
Method
- Heat 2 – 3 tbsp oil in a wok, add ginger juliennes, sliced garlic, green chili strips and sauté till golden brown.Now add in chicken cut into strips, fry till golden brown.Then add soya sauce, oyster sauce, Worchester sauce, salt to taste, crushed black pepper, Chinese salt, sliced button mushroom and 1 tsp brown sugar. Cook for 1 – 2 minutes.Now thicken sauce with dissolved corn flour paste, cook over high flame till most of the water dries.Dish it out and serve hot.
Tuesday, February 18, 2014
Ginger Marinated Carrots Turnips
More good winter crunch! This one bites back a little. Serve as a side salad, or add it to a sandwich.
4 servings
1 hour 40 minutes - 20 minutes prep time
1 1/2 cups carrot, peeled and thinly sliced
1 1/2 cups turnip or rutabaga, peeled and thinly sliced
1/2 teaspoon salt
1 teaspoon finely grated fresh ginger
1/3 cup rice vinegar
2 tablespoons sugar
1 teaspoon soy sauce
Peel and slice the carrots and turnip, as thinly as you can - paper thin. Season them with the salt and set them aside for an hour. Rinse them well, and drain them thoroughly.
Peel and grate the ginger, and mix it with the vinegar, sugar and soy sauce. Toss the carrots and turnips with the dressing, cover and put them in the fridge for about half an hour until chilled, before serving.
Last year at this time I made Beet & Red Cabbage Salad - Bottled as Relish.
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4 servings
1 hour 40 minutes - 20 minutes prep time
1 1/2 cups carrot, peeled and thinly sliced
1 1/2 cups turnip or rutabaga, peeled and thinly sliced
1/2 teaspoon salt
1 teaspoon finely grated fresh ginger
1/3 cup rice vinegar
2 tablespoons sugar
1 teaspoon soy sauce
Peel and slice the carrots and turnip, as thinly as you can - paper thin. Season them with the salt and set them aside for an hour. Rinse them well, and drain them thoroughly.
Peel and grate the ginger, and mix it with the vinegar, sugar and soy sauce. Toss the carrots and turnips with the dressing, cover and put them in the fridge for about half an hour until chilled, before serving.
Last year at this time I made Beet & Red Cabbage Salad - Bottled as Relish.
Sunday, December 22, 2013
Ginger Egg Fried Rice Indo Chinese style
The unique flavour of ginger makes this recipe mouth-watering and helpful for digestion.
Ingredients
Ingredients
Cooked Rice-2cups
Eggs beaten-4
Minced Ginger-4tbsp
Minced Onion-2tbsp
Green chilly slit-2
Soy sauce-1tbsp
Pepper and salt to taste
Oil required
Method
Heat oil in a pan add beaten eggs, season with pepper and salt, scramble it and set aside. Next heat oil in the same pan add the ginger and fry till brown and crisp, now add the minced onion and green chilly saute for a min. Add the cooked rice and scramble eggs, season with soy sauce, salt and pepper. Mix well and serve hot.
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