Name: Ginger-Garlic Chicken
Yield: Makes 3 to 4 servings as a main dish or 5 to 6 servings as an appetizer or part of a multicourse meal
Cuisine: Hakka
Ingredients: 2 cups shredded iceberg or romaine lettuce; 3 tablespoons soy sauce; ½ teaspoon sugar; 3 tablespoons evenly minced garlic (see note); 2 tablespoons minced fresh ginger; 3 tablespoons vegetable oil; 2 to 3 tablespoons thinly sliced green onions, including green tops, or cilantro leaves, for garnish; About 1 pound Steeped Chicken Breasts, warm or cool

Preparation info

Makes
3 to 4
servings as a main dish

Difficulty
Easy

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

This robust sauce combines ginger-and-garlic-infused oil with soy sauce. Fah serves this sauce over chunks of boiled dark-meat chicken. I have adapted the concept to this somewhat modern presentation and serve the sauce over moist chicken breasts that have been gently cooked using a Chinese technique. The versatile sauce is also delicious over blanched Chinese broccoli, bok choy, steamed fish, or boiled wontons. To stretch this recipe into a one-bowl m