This Cantonese-style chicken is a crowd pleaser in Chinese restaurants around the world. Ditch the takeout, and try out this mouth-watering recipe for yourself!
Let's start cooking!
Step 1 - Marinate the chicken
- In a large mixing bowl, combine chicken with julienned ginger, reserving 1 tsp for garnish, minced garlic, minced shallot, 1 tsp salt, 1 Tbsp sugar, 1 tsp chicken stock, 3 Tbsp fish sauce and ½ tsp pepper.
- Mix well and leave to marinate for at least 30 minutes. Set aside.
Step 2 - Caramelize the sugar
- In a large saucepan or a wok, heat 1 Tbsp vegetable oil and sprinkle 2 Tbsp sugar over the base. Melt the sugar under medium heat until it turns dark amber.
Step 3 - Stir-fry the chicken
- Quickly add the marinated chicken and stir-fry on high heat for about 5 minutes, until chicken is no longer pink.
Step 4 - Simmer the chicken
- Add 1½ cup chicken broth.
- Bring to a boil.
- Using a ladle, skim off the foam and some of the floating fat (known as ‘scum’) as it floats to the top.
- When there is no more scum, lower heat to medium and cook for 30 minutes, uncovered, until the sauce reduces by one third. This dish is often believed to have “heaty” properties since it uses a lot of ginger, and is used to speed up recovery of moms after childbirth.
Garnish and Serve!
Garnish with spring onions and reserved ginger, and serve with hot steamed rice.