Ginger Chicken Ahoy
19/11/2005
Serves 4
I've just found out about this delicious dish from Christopher Keen Ahoy, Although his ginger chicken is more of a party dish, I wouldn't mind almost living on this!
Ingredients
| 4 | Boneless chicken thighs |
| 4 pieces | Root ginger |
| 1 to taste | Salt |
| 3 tbsp | Rice wine |
| 1 | Cucumber |
| 2 | Spring onions |
Sauce
| 2 tbsp | Light soy sauce |
| 2 tbsp | Rice wine |
| 2 tbsp | Rice wine vinegar |
| 1 | Spring onion |
| 2 | Garlic cloves |
| 3 cm | Root ginger |
Directions
- Place the chicken thighs (about 500g) on a plate the right size to fit in a large steamer. Tuck the slices of ginger under the chicken, sprinkle with salt and drizzle with the rice wine.
- Put the plate in the steamer, cover and steam until the chicken is completely cooked - about 15 minutes. Remove from the steamer and as soon as the chicken is cool enough to handle, use a knife and fork or your fingers to pull it into shreds.
- Put the chicken and any juices from the plate into a small bowl and press down firmly. Cover with plastic wrap and refrigerate until completely cold.
- To prepare the cucumber, use a potato peeler to remove the skin, then continue to use the peeler to cut long thin slices of cucumber. Put these on a plate and sprinkle lightly with salt. Leave for 30 minutes, then rinse under cold water and squeeze gently to remove excess water. Set aside until serving time.
- To make the sauce, and combine all the ingredients in a small bowl. Finely slice/chop the vegetables. You can substitute the rice wine vinegar with white vinegar.
- When ready to serve, take the bowl of chicken out of the fridge. Ease the chicken out of the bowl onto a plate. If it doesn't come out easily, run a little hot water over the outside of the bowl to loosen the chicken. Pile the sliced cucumber around the mound of chicken and pour the sauce over the top.
- Sprinkle with a few finely sliced spring onions. Serve immediately.
Wine Match
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