Ginger chicken is simple and one that my mother used to cook for me when she was still with me. It’s the local and soupier version of Hainanese chicken, and is often overlooked by Filipinos because it is not as famous as Chicken Adobo.
I am not familiar if this is something cooked outside Pangasinan because admittedly I have not travelled the Philippines enough. But I think this is worth trying.
What you will need
1 kilo (2 pounds) chicken
1 medium onion, thinly sliced or diced
6 to 8 cloves of garlic, minced
Fresh ginger (I always use at least three inches of ginger but please adjust according to your preference), sliced thinly and then pounded to release juice.
Onion leek, sliced diagonally and about a centimeter thick.
Salt (But if you have fish sauce/patis, better. Around 3 to 5 tablespoons)
1 cup water
- Thoroughly wash the chicken. Pat dry with tissue. Set aside.
- In a large pan or wok, heat the oil. Add the onions. Saute until transparent. Add the garlic and then the ginger. Saute for a minute.
- Add the chicken. Saute until the meat changes color half way. Season with salt (or fish sauce) and pepper. Saute some more.
- Add in 1 cup of water. Let the chicken simmer on high heat for about 5 minutes. When the chicken is now boiling, adjust the heat to medium. Add the onion leeks. Cover and let simmer for about 10 minutes. Remember to taste your soup/broth. Adjust the taste with salt and pepper.
- After 10 minutes, you have two options:
- Transfer the chicken in a bowl and serve it with plain white rice; or
- Transfer the chicken in a bowl, leave some broth where you can add cooked rice. Mix properly and then serve.