If I had actually cooked on Chinese New Year, I might have made this dish again. It came from the Martin Yan Quick & Easy Cookbook and it really was quick and easy.
My first thought about this was "oh, not enough flavor". Then I realized I'm so used to ordering and eating the "hot and spicy" dishes on oriental menus that I was missing the delicate flavors of the dish. Subtle flavors that worked well together. This dish disappeared in a flash which to me says it was pretty good.
We served the Ginger Chicken over rice.
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon regular soy sauce
1 teaspoon dark soy sauce
1 pound boneless, skinless chicken thigh meat, cut into 1/2 inch cubes
2 tablespoons vegetable oil
1/3 cup thickly sliced ginger
1/2 cup chicken broth
1/2 cup pineapple chunks
2 teaspoons sliced pickled ginger
To make the marinade, combine all the marinade ingredients in a bowl and mix well. Add the chicken and stir to coat evenly. . Let stand for 10 minutes.
Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the fresh ginger and cook, stirring, until the ginger is crispy and the oil is infused with it's flavor, about 1 1/2 minutes. Add the chicken and stir-fry until it is no longer pink in the center, 3 to 4 minutes. Add the broth and pineapple and cook, stirring, until the sauce boils and thickens slightly, about 20 seconds. Transfer to a serving plate, garnish with the pickled ginger, and serve. Makes 4 servings.
Note: Though the actual instructions for the dish don't specify, a paragraph above the recipe says to wash the ginger root before cutting, do not peel the ginger and then remove the ginger before serving the dish. It's supposed to impart it's flavor to the oil that way.
Note: I used dry sherry
Note: I bought pre-cut fresh pineapple chunks in the produce section and then cut them smaller for this dish. I did not add the pickled ginger.