Sweet Ginger Chicken

Preparation Time: 35 Minutes
Cooking Time: 35 Minutes

This is a delicious variation on a popular dish from one of my restaurants. The first part of the recipe can be completed a few hours ahead: refrigerate the chicken when it has been oven-baked (at the end of stage 3), and add 3-4 Minutes to the cooking time at stage 8 to ensure that it is heated through.


  • 450g (1 lb) boneless, skinless chicken thighs
  • 1 tablespoon groundnut (peanut) oil
  • 2 teaspoonssesame oil
  • 3 tablespoonscoarsely chopped fresh ginger
  • 2 tablespoonsdark soy sauce
  • 2 tablespoonssugar
  • salt and freshly ground black pepper, to taste
  • 150 ml(5 fl oz) home-made chicken stock or quality store-bought fresh stock
  • 2 tablespoons Shaoxing rice wine or dry sherry


  • 2 teaspoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • salt and freshly ground black pepper, to taste
  • 1 teaspoon sesame oil
  • 2 teaspoons cornflour


  • 3 tablespoons finely shredded spring onions


  1. Cut the chicken into 5cm (2 in) chunks and place in a large bowl. In a medium-sized bowl, combine the ingredients for the marinade. Pour over the chicken and stir well to ensure all the pieces are thoroughly coated. Marinate for about 30 Minutes at room temperature. Drain, discarding the marinade. Place the chicken pieces on a large baking tray.
  2. Preheat the oven to 240°C, 475°F, gas mark 9.
  3. In a small bowl, combine the groundnut and sesame oils. Pour over the chicken pieces and cook in the oven for 15 Minutes or until golden brown. Remove with a slotted spoon, drain off all the fat and rest on kitchen paper.
  4. Now heat a wok over high heat until it is hot. Add the ginger and Stir-fry in the dry wok until it is crispy: this will take about 1 minute.
  5. Then add the soy sauce, sugar, salt, pepper and stock, and continue to stir-fry for 1 minute. Reduce the heat, cover the wok and simmer for 8 Minutes.
  6. Remove the lid, turn the heat up to high and reduce the sauce by about half, stirring occasionally.
  7. When the sauce has been reduced, add the rice wine or sherry and continue to stir-fry for 2 Minutes.
  8. Now add the chicken and stir-fry for 3-4 Minutes or until it is hot.
  9. Turn onto a warm platter, garnish with the spring onions and serve at once.