Ginger and beer-simmered chicken is a great dish for summer, as the ginger is tender and fresh in this season. It is a super unique dish featuring the strong taste of fresh ginger along with the best ingredient: chicken.
The traditional dish is ginger duck, but I changed it to chicken so you can try this one. This one is for those who love the unique spiciness of ginger. The hotness of ginger is different from fresh chili peppers.
We eat lots of fresh ginger based on Chinese Medicine theory. Tender ginger or baby ginger is different from the regular ginger used as aromatics. Instead, it can be used in pickles or as side ingredients in stir-fry dishes.
For this particular chicken ginger stir fry, try to use baby ginger or younger ginger; avoid old ginger.
If you can’t find fresher ones, slightly reduce the amount of ginger to avoid overpowering the ginger flavor.
Ginger Chicken- Step by Step
Chop the chicken into small pieces, wash and drain well. We recommend using whole chicken or bone-in chicken thighs for this recipe.
Then cut the ginger into thin slices and the green pepper into circles.
Heat the wok first and then add oil to cover. Place the chicken in and fry over medium heat until slightly seared. Remove the chicken to the edges of the wok.
Add doubanjiang to the bottom where there is lots of oil, fry over slow fire for a while, and then mix with the chicken chunks. Continue frying until the oil turns red. This step is important because stir-frying is the best way to remove the raw taste of Doubanjiang.
Then add Sichuan peppercorn, half of the ginger slices, and fry for another 2 miuntes.
Pour in beer to cover the chicken. Or you can use water. Simmer for around 20 to 30 minutes, depending on how long the chicken needs to be cooked. During this process, add salt, sugar, and light soy sauce for flavoring. Since doubanjiang is salty, watch out for the salt amount.
Turn up the fire and thicken the sauce. When it is reduced by around 2/3, add the remeaning ginger slices and continue frying for around 2 minutes. At the same time, the sauce will continue to thicken.
Sprinkle green onion circles, mix well, and serve hot! Green peppers are used mostly as decoration, not for heat. So we add it in the last stage.
- 500 g chicken tender ones
- 200 g ginger mixture of older ones and fresh baby ginger
- 3 long peppers cut into circles
- 1 tbsp. doubanjiang
- 2 tbsp. vegetable cooking oil
- 1 tsp. Sichuan pepper
- 300 ml beer or as needed
- 1/2 tsp. salt
- 1 tsp. sugar
- 1 tbsp. light soy sauce
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Heat the wok first and then add oil to cover. Place the chicken in and fry over medium heat until slightly seared. Remove the chicken to the edges of the wok.
-
Add doubanjiang to the bottom where there is lots of oil, fry over slow fire for a while, and then mix with the chicken chunks. Continue frying until the oil changes to a red color. This step is important because stir-frying is the best way to remove the raw taste of Doubanjiang.
-
Then add Sichuan peppercorn, half of the ginger slices, and fry for another 2 miuntes.
-
Pour in beer to cover the chicken. Or you can use water. Simmer for around 20 to 30 minutes, depending on how long the chicken needs to be cooked. During this process, add salt, sugar, and light soy sauce for flavoring. Since doubanjiang is salty, watch out for the salt amount.
-
Turn up the fire and thicken the sauce. When it is reduced by around 2/3, add the remeaning ginger slices and continue frying for around 2 minutes. At the same time, the sauce will be thickened continuously.
-
Sprinkle green onion circles, mix well, and serve hot! Green peppers are used mostly as a a decreation but not for the hotness. So we add it in the last stage.