Chicken with Ginger and Spring Onion Sauce4.6 stars based on 14 reviews
When I am feeling unwell, my body craves clean, simple foods. This chicken with ginger and spring onion sauce delivers just that. It is one of my favourite dishes to order when eating at a Chinese restaurant and is really quick to recreate at home.
Now you must be wondering what those red berries are on top of this dish? They are goji berries that were sent to me by Nu3 to review and create a recipe with. The online company supplies a vast range of nutrients and supplements to the European market.
Goji berries have been used in Traditional Chinese Medicine for over 6000 years. Dubbed as a superfood, these berries allegedly “boost the immune system and brain activity, protect against heart disease and cancer, and improve life expectancy”. These claims have not yet been scientifically proven, according to the NHS website. That said, the goji berry is full of antioxidants and rich in vitamin A so it can’t hurt to introduce them as part of a well balanced, healthy eating plan.
Goji berries are often used to make smoothies, added in porridge and granola for a nutritious breakfast and put in sweet goods such as brownies and raw truffles. But did you know they also go well in savoury dishes? The Chinese have been adding goji berries into their soups and stir fry’s and that is what gave me the idea to add these berries to my ginger and spring onion sauce. The delicate sweet taste of the berries go well in this mildly flavoured sauce and perfectly offset the ginger. Give it a go and let me know what you think.
Serves 2 – 3
- 4 skinless and boneless chicken thighs, cut into strips
- 250 grams pak choi
- 100 ml chicken stock or boiling hot water
- 2 inch ginger, peeled and finely sliced
- 4 spring onions, sliced diagonally
- 2 tablespoons light soy sauce
- 2 tablespoons shaoxing wine
- 2 tablespoons corn flour
- 2 tablespoons goji berries
- 1 – 2 tablespoons oyster sauce
- 1 teaspoon dark sesame oil
- 1/2 – 1 teaspoon chilli flakes
- 2 tablespoon vegetable oil
- Salt to taste
- Garnish with lime juice, spring onions and bean sprouts
- Soak goji berries in hot water.
- Place the chicken strips into a medium sized bowl. Add the shaoxing wine, sesame oil, soy sauce. Mix well and then add the corn flour. Ensure the chicken is fully coated and leave to marinade for at least 20 minutes.
- Fry the vegetable oil in a large wok. When the oil has heated, add the chicken and brown both sides. Drain on the kitchen towel and set aside.
- Using the leftover oil in the wok (add more if necessary), throw in the sliced ginger and stir fry for a minute. Be careful not to burn the ginger.
- Add the spring onions and stir fry for a minute or two.
- Add the chicken and fry for a couple of minutes before adding the chicken stock / hot water, chilli flakes and oyster sauce. Lower the heat, cover and simmer until the chicken has cooked.
- Add the pack choi and simmer for 2-3 minutes, until the vegetable has softened.
- Check the seasoning of the sauce before adding the goji berries. Let the goji berries absorb the chicken juices for a minute before serving.
- Garnish with lime juice, spring onions and bean sprouts. Serve immediately with steamed rice.
Disclaimer: I was given a packet of Goji Berries to sample but was not expected to carry out a review. All the opinions expressed in this review are my own.