If you’re a loyal reader of this blog, you’ll no doubt remember the garlic experiment. That was the week of recipes featuring garlic. And of course, the beginning of that week the post where I touted the benefits of garlic and its anti-biotic properties.
According to my mother, our familial health food expert, ginger is also good for boosting the immune system and helping to fight off any late December funk you may encounter when pressures are high and to-do lists never-ending.
She recommends taking them both in pill form for max benefits, but I figure, it can’t hurt to cook with them too.
Afterall, they’re such a delicious combination.
So we begin this recipe, as so many others, with a clove of garlic.
Hello, Little Buddy.
Then smash the heck out of him. Cast aside the peel and chop finely.
Grab some soy sauce and carefully measure out 1/4 cup. You can see by my photo that accuracy is of the utmost importance in this dish.
Yeah, that’s obviously somewhere between 1/4 and 1/3. It won’t matter.
Then, you’ll need about 1/3 cup of chicken broth.
The recipe, as it was given to me, calls for a 1/3 cup of white wine or sherry. I consider it optional.
Mix the garlic, soy sauce and chicken broth in a bowl.
Add to that about a 1/2 teaspoon of ground ginger.
Then add in some cubed chicken. I used about 2-3 boneless skinless breasts.
Allow the chicken to marinate while you get some rice cooking. Unless you prefer the slow (traditional) cooked rice in which case you’d need to have started it already.
It’s also a good time to chop any veggies you may want as a side dish. I usually use frozen green peas with this dish, but tonight, I’m trying zucchini.
Split in half from about a half-inch below the stem.
Turn it halfway over and split again.
Then slice thick “coins” or cross-sections. They will fall apart into little quarter slices. Easy peasy.
Now, let’s return our attention to the chicken. Get a skillet or saute pan heated up to high. Add in a squirt or two (tablespoon) of vegetable oil.
Pour in the chicken and marinade.
That’s gonna take a minute to start to cook, so get another skillet heated and oiled for the zuke.
Saute your zucchini until it gets a bit brown on the edges but not squishy in the middle.
The little women in my house like their rice, veggies, and chicken separate, but the Man of the House and I like it in a fake stir-fry.
I add a bit more oil to the zucchini skillet and then do this:
Stir fry the rice a minute or two.
Then add the chicken and some of the reduced cooking liquid. You don’t want so much that you get a wet mixture or soggy veggies.
When it all starts to pull together, like so:
it’s done! And it’s really hot.
So be careful.
And yes, Mama, I’m taking my ginger. 🙂