Thursday, February 11, 2010

My variant of the Ginger Chicken with Peanuts Recipe

We just finished eating a delicious dinner, that I made by working around two other recipes. Since I definitely want to make it again, I'm saving the recipe here so I don't forget it. I'd also recommend all my friends to try it, since it's also easy to make.

For the marinade:

  • 2 Tbsp soy sauce
  • 2 Tbsp sake (apparently wine should work too)
  • 1 Tbsp chicken seasoning
  • 1 tsp chilli sauce
  • a few dashes of salt and pepper
Other ingredients:

  • 250 g chicken breast, cut in 1cm cubes 
  • 1 small bowl (400g ?) of frozen vegetables (I combined pepper and broccoli mixtures)
  • 1 Tbsp flour
  • 2/3 cup water
  • 1/2 cup salted, roasted peanuts
  • 1 Tbsp soy sauce
  • 1 tsp minced or finely chopped fresh ginger
  • 1 Tbsp finely chopped Japanese pickled ginger
  • 2 Tbsp oil
Mix all the marinade ingredients well, so the seasoning almost dissolves. Put in the chicken and mix  some more. Leave for 20 minutes.

Mix the flour in the water until smooth and set aside. Defrost the vegetables. Preheat the oil in a pan.

Scoop the chicken out of the marinade and stir fry it until cooked. Add in the fresh ginger and the remaining juice from the marinade. Stir well. After 30 seconds, add the flour mixture, vegetables, pickled ginger and peanuts. Mix well, bring to a boil, then cover and simmer for 5 minutes on low heat. Serve over rice. Serves 2.

In Romania, you will find pickled ginger and soy sauce at Real (the sushi shelf in the fish section) and Mega Image (the international food section). You can also put more fresh ginger instead of the pickled one. You could probably substitute the chilli sauce with chilli powder, or skip it altogether.

Pofta buna!

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