Tuesday, February 24, 2009

Ginger Honey Chicken

What can be keeping me from blogging, you ask? Applications are done, we're eating at home more than ever, and with all of the cooking, there definitely has to be something to write about.

Well, there is. However, there's a huge time-sucking obsession that's superseded blogging and taking good pictures of food. Some of you may have heard of it... hell, some of you may be as obsessed as I've become.

Battlestar Galactica. The current version.

Don't worry,
Star Trek, you're still my first love.

Since we're really late in jumping on the bandwagon, we've been watching the last 3 1/2 seasons on DVDs via Netflix. D.'s folks gave us all of the seasons for Christmas, which sped things up in time for us to start watching the last 10 episodes of the series. The last 10 episodes ever. Thus, I eagerly await every Friday evening until the last episode airs, after which I'll be beside myself with grief and withdrawal.

Anyway, continuing on the cooking-whatever's-in-the-pantry/freezer trend, we decided to take some of the ingredients from the curry mee to my mother's recipe for ginger honey chicken. My disclaimer to this recipe is that my mother didn't give me the measurements and these estimates have worked for me. Play around and adjust the taste to your liking.

Ginger Honey Chicken
(Recipe courtesy of Mom, amounts are rough estimates)

2 tablespoons oil (any kind works... I prefer olive)
1 cup young ginger, cubed
1 cup chicken thigh, cubed (breast meat is fine)
1 tablespoon garlic, chopped
1/4 cup light soy sauce (use more if necessary)
2 tablespoons oyster sauce
1 tablespoon sesame oil
2 tablespoons dark or mushroom soy sauce (for color only... add gradually and stop before the sauce becomes too dark)
1/4 cup chicken broth
2 tablespoons honey
1 teaspoon cornstarch mixed into 1/4 cup water
scallions, chopped into 2 inch pieces for garnish

Heat olive oil and toast ginger cubes until fragrant. Add chicken and cook until mostly done, then add garlic. Add light soy sauce, oyster sauce, sesame oil, pepper. Stir well and gradually add dark or mushroom soy sauce for color. Once a caramel brown is reached, stop. Add chicken broth. Taste sauce, which should be smooth and not too salty. There should definitely be hints of oyster sauce and it should not be dominated by the soy sauce. Mix cornstarch in water and slowly dribble into the sauce to thicken. Add honey, stir, and add scallions. Toss everything thoroughly until scallions wilt.

The sauce should showcase the sweet young ginger and the soy sauce should be balanced, made richer by the honey. Adjustments can be made to the amounts at any point.

Up next: What do you do when you have extra carrots?

0 bites:

0 bites