Ginger Braised Chicken

The next recipe is kind of comforting dish. There is a lot of ginger in it and I think that all adds to the overall “comforting” factor of the dish.  Ginger is not only used for its taste, it’s said to help treat various disorders from nausea to arthritis.  I always have a knob of fresh ginger in my fridge and I cook with it a lot.

The recipe comes from:

The recipe tagged was for Braised Ginger Chicken.

I used a half chicken but you could easily use your favorite chicken pieces, all drumsticks, all thighs, etc. I cut my chicken in pieces around 2 inches each.

I mixed cornstarch, salt and canola oil.

Then I tossed my chicken into the cornstarch mixture.

I placed a large skillet over medium high heat and heated oil until it was simmering. Then I added sliced onion and cooked for a minutes.

I then added garlic and LOTS of ginger and cooked for 2 minutes more.

I added the chicken and seasoned with pepper. I let that cook another 2 minutes.

I added sake and let it cook for 5 minutes, scraping the bottom of the pan.


I added chicken stock, fish sauce, a chile, green onions and salt and I brought to a boil. I covered, reduced heat to simmer and let the chicken cook for 25 minutes.

I served over jasmine rice, drizzling some of the liquid from the pan over the chicken and rice, and topped with green onions.

How did it taste? The chicken was nice and tender and really had a nice flavor.  But the rice…the rice was crazy good.  The liquid from the pan mixed with the rice made a meal in itself.  Wow!  So comforting and craveable!

Ginger Braised Chicken
  1. 3 TB canola oil, divided
  2. 1 tsp cornstarch
  3. 1 tsp salt, plus a pinch
  4. 2-3 lbs of chicken, bone in cut into 2-3 inch pieces
  5. ½ cooking onion, thinly sliced
  6. 4 cloves garlic, thinly sliced
  7. 1/3 cup ginger, thinly sliced
  8. Pepper to taste
  9. ½ cup sake
  10. 1 cup chicken stock
  11. 1 TB fish sauce
  12. 3 thai chiles, halved lengthwise
  13. 6 green onions, whites only, halved lengthwise
  14. 2 green onions, greens only, slivered
  15. Steamed jasmine rice, for serving
  1. In a large bowl mix 1 TB of the oil with cornstarch and 1 tsp of salt. Toss in chicken pieces and coat in the cornstarch mixture.
  2. Heat remaining 2 TB of oil in a large skillet over medium high heat. Add onion and cook 1 minute stirring occasionally.
  3. Add garlic and ginger and cook 2 minutes stirring occasionally.
  4. Add chicken and season with pepper. Cook 2 minutes.
  5. Add sake and cook 5 minutes, scrapping the bottom of the skillet.
  6. Add chicken stock, fish sauce, chiles, green onion whites and a pinch of salt to the skillet. Bring to boil, cover, reduce heat and simmer for 25 minutes.
  7. Server chicken over steamed jasmine rice drizzled with a few spoonfuls of liquid from the skillet. Top with slivered green onions and serve.
  1. serves 2-3
Cooking with Rosemary