We were craving for roasted chicken last night and went to Walmart to buy one. But we were disappointed to find out that all were sold out. So we went home and decided to cook any fish or chicken dish.
Just because I miss Elbi (UPLB) and the foods I usually eat when I used to live there, I thought of cooking my version of ginger garlic chicken, inspired by Spice Jar – a local resto in Elbi. Then I did some google search for this recipe to get an idea.
We would need 1 lb chicken breast (sliced into smaller pieces), cornstarch or flour for breading, salt, pepper, 1 tbsp minced garlic, 1 tbsp grated ginger, 3 tbsp soy sauce, 1 tbsp cooking oil, cracked black pepper, and 1/4 cup brown sugar. Optional toppings would be sliced green onions and sesame seeds.
- Sprinkle some salt and pepper to the chicken fillets and coat them with cornstarch. Fry them in a heated pan with oil. Set aside.
- While chicken fillets are being fried, prepare the sauce. Mix garlic, ginger, brown sugar, soy sauce, cracked pepper and oil.
- Cook the sauce in a pan and simmer for two to three minutes. Mix the chicken fillets with the sauce and spread the sauce evenly. Cover the pan, simmer for 10 minutes and turn the chicken fillets after the first five minutes.
- When cooked, top them with sliced green onions and sesame seeds.
For Asian, this is best served with rice. But this dish can be eaten in any way you want. You can also pair them with fried or baked sweet potato.
There you go. Enjoy.