Lao Jiang Ji - 老姜鸡
old ginger chicken

600 gr chicken thighs
7 cloves of garlic
10 g dried wood ear, soaked
9 cm jahe
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp Shaoxing rice wine
1/2 tsp white pepper
1/4 tsp salt
1/4 tsp palm sugar
125ml water
1 tsp sesame oil
1 spring onion
2 red lomboks
2 tbsp oil

Cut the chicken into pieces. Chop the garlic finely and cut the jahe into thin slices. Finely chop the lomboks and the spring onion.
Heat the oil in a pan and fry until it changes color. Then add the jahe, the garlic, the wood ear, the soy sauce, the rice wine, the pepper, the salt and the palm sugar and stir fry for 30 seconds. Then add the water and cook with a covered pan for another 5 minutes.
Remove the lid and mix in the lomboks and the sesame oil and let the sauce thicken. Then mix in the spring onion and serve.

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