Chicken & Young Ginger Stir Fry

ethanchlebowski.com

Gene

subheading: Chicken & Marinade:

1 chicken breast (or 250 g, ~½ lb, boneless, skinless thighs), cubed

4 g (1 tsp) salt

7 g (2 tsp) potato starch

10 g (2 tsp) Shaoxing wine or rice wine vinegar

subheading: Stir Fry Sauce:

10 g (2 tsp) light soy sauce

5 g (1 tsp) dark soy sauce

5 g (1 tsp) sugar

15 g (1 tbsp) water

Optional: extra starch slurry (spoonful of potato or cornstarch & water) - use as needed to thicken the sauce during cooking

subheading: Stir Fry Components:

10 g (2 tsp) neutral cooking oil

4 knobs (about 60 g) ginger*, peeled and thinly sliced into coins

1 bunch of green onions, rough chopped, separated into greens & whites

subheading: Marinated chicken:

subheading: Stir fry sauce:

note: uy the smaller, organic ginger for this dish because it tends to be less fibrous than the larger bulk ginger.

Directions at ethanchlebowski.com

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