Ginger chicken

Your ingredients

Get ready: Bowl, saucepan for mushrooms, lidded frying pan and food thermometer.

• 🥣2 tbsp neutral cooking oil
• 🍗6 pieces boneless, skinless chicken thighs, cut into bite-sized chunks
• 🥣12 slices ginger
• 🥣6 garlic cloves, crushed
• 🍄10 g dried wood ear mushrooms
• 🥣1 tbsp light soy sauce
• 🥣1 tsp dark soy sauce
• 💧1 tbsp unsalted stock, instead of cooking wine
• 🌶️¼ tsp ground white pepper
• 🥣¼ tsp salt
• 🍯¼ tsp sugar
• 💧120 ml water
• 🥜1 tsp sesame oil
• 🌶️Fresh chilli, finely chopped
• 🥬1 spring onions, finely chopped

Let’s make it

1. Prepare the mushrooms

   If using wood ears, soak in the fridge for about 2 hours or follow their packet. Rinse, trim and boil in fresh water for 5 minutes. Drain. Cut chicken into bite-sized chunks using a separate board.

2. Brown the chicken

   Heat oil and sear chicken in the deep frying pan until coloured. Add ginger, garlic, cooked mushrooms, both soy sauces, stock in place of wine, pepper, salt and sugar.

3. Braise under a lid

   Stir briefly, add the 120 ml water and bring to a simmer. Cover and cook for about 5 minutes, allowing longer if needed.

4. Reduce and check

   Uncover, add sesame oil and optional chilli and let excess liquid reduce. Check chicken reaches 75°C for 30 seconds. Stir in spring onion and serve hot.