The unique flavour profile of young ginger attracts even chef Kwong Wai-Keung from T’ang Court, the three Michelin-starred restaurant in Tsim Sha Tsui. Braised chicken with young ginger is one of his summer favourites. “I taught my wife to make it, and we would have it two to three times every month," exclaims Kwong. He also notes it is traditional for Chinese restaurants in Hong Kong to use young ginger in their dishes.
“It has been popular when I started working. Young ginger was found in so many dishes and all were great hits to diners, from beef stir-fry with young ginger and pineapple, young ginger duck, to cold starters like century egg with pickled ginger – the latter can even served as a dim sum with puff pastry,” says Kwong. He is going to add a new creation to the list of classics at T'ang Court — braised pigeon with young ginger.
Eating what is seasonal is the ethos of Cantonese cuisine. Young ginger is made available year-round after pickling — “especially when having sushi; it can’t go without pickled ginger”, remarks Kwong — but he opts for the fresh variety as he demonstrates making braised chicken with young ginger. There is a short three-month window when this dish can be made. As ginger matures after this period, it gets rough in texture and too spicy.
Though braised chicken with young ginger doesn’t make its way to the kitchen at T’ang Court, it is held dear to Kwong’s heart.
Recipe: Braised chicken with young ginger (4 Servings)
Ingredients
1 Whole chicken
1 catty Young ginger
Steps
- Chop the chicken into pieces (you can ask your butcher to do this in advance).
- Rinse to clean. Reserve.
- Smash the ginger using the back of the knife. Dice the ginger.
- Heat oil in a wok. Stir-fry the chicken and ginger until fragrant.
- Add water and oyster sauce to your taste.
- Braise for 20 minutes. Serve.
Tips
- Pour in just enough water to cover the chicken pieces. Avoid adding too much water, or all the chicken’s flavour will be absorbed into the liquid.
- Have the boiling water ready before cooking. It shortens the cooking process and keeps the chicken tender.
- It’s recommended to serve from the pot along with the stove. For additional texture, add your choice of vegetables, such as coriander, Chinese lettuce and crown daisy.
The article was written in Chinese by Clarence Chan. View the Chinese version here.
