Ginger and Chicken are two ingredients that I really do like together. I’ve published a recipe on here before (Ginger Chicken Noodles) and I am in no doubt that I’ll do it again in the future. The subtle warmth of ginger doesn’t get overpowered by the savoury flavour of the chicken. Both are able to shine in their own way, yet they complement each other perfectly.
As I think about it I can’t help but wonder if ginger chicken might be my “chicken soup”. In the context that it’s what I want to eat when I’m feeling a bit under the weather. As someone who’s not a fan of soup it kind of makes sense, doesn’t it?
The ginger chicken component of the dish is marinaded in a mixture of ginger, garlic and soy sauce before being cooked. Though some recipes benefit from a long marinating time I think that an hour or so is plenty here. You want to keep the flavours as fresh and light as possible. Plus more of the same will be added in the pan, so there’s no need to overdo it here.
You may already know my love of a risotto and pilaf shares many similarities. The rice is cooked in a richly flavoured stock, with other ingredients added along the way. Though as the rice and method are different it’s important to note that a pilaf won’t end up creamy like a risotto. I should note that Pilaf could be cooked either on the hob or in the oven. When it’s a quick weeknight meal for the two of us I will always go for the quicker, simpler option. As such, this is a stove-top recipe that calls for a deep frying pan with a well-fitting lid.
Once the ingredients are in the pan you can sit back and let the magic happen. The rice will soak up the stock and become rich with its flavour. The grains will stay fluffy and separate when you serve it – making it a lovely light supper. Oh and in this case the ginger flavour will permeate every mouthful. What more could you want than that?
Ginger Chicken Pilaf
For the Ginger Chicken
- 1 tbsp Root Ginger peeled and grated
- 2 cloves Garlic peeled and crushed
- 3 tbsp Soy Sauce
- 1 tsp Fish Sauce
- 300 g Skinless and Boneless Chicken Thigh Fillets cut into bite-sized chunks
- 1 tbsp Olive Oil
For the Pilaf
- 1 tbsp Olive Oil
- 1 Red Onion peeled and thinly sliced
- 1 Red Pepper deseeded and chopped
- 1 clove Garlic peeled and crushed
- 5 cm Root Ginger peeled and cut into matchsticks
- 120 g Basmati Rice
- 350 ml Good Quality Chicken Stock hot
- 100 g Frozen Soya Beans
- 1 Spring Onion thinly sliced
- Fresh Coriander Leaves to garnish
Prepare the Chicken
- Put the ginger, garlic, soy sauce and fish sauce into a bowl and mix well. Add in the chopped chicken and stir to coat, then leave to marinate for at least an hour.
- Heat the olive oil in a pan over a medium heat. Add the chicken and stir-fry for 10-15 minutes until cooked through and golden on the edges. Remove from the heat and put to one side.
Cook the Pilaf
- Heat the olive oil in a large pan with a well-fitting lid. Add the onions and cook for 10 minutes over a medium heat until softened and turning translucent. Add the the red pepper, garlic and ginger, stir well and cook for a further minute or so until fragrant.
- Add the rice to the pan and stir to coat in the onion mixture. Pour in the vegetable stock and return the cooked chicken to the pan. Cover with the lid and simmer gently for 15-20 minutes, until the stock has been absorbed by the rice. Try to avoid stirring the pan during this stage.
- Add the frozen soya beans then stir through the pan. Cover the pan and return to a low heat until the soya beans are warmed through.
- Divide between two bowls and serve topped with the sliced spring onion and coriander leaves.
|Estimated Values per Serving|
|of which Saturates||7||g|
|of which Sugars||6||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|