Ginger is a very well-loved ingredient in Asian cuisine. It is spicy, aromatic and most importantly, it adds a special zest to the food that it mingles with. At times, ginger is also being used for medical purpose - it is believed to be able to get rid of the 'wind' in the body. When do we have 'wind' in the body, you may ask? All right, no giggling, call it whatever you like - bloated stomach, air attack, frequent farting, flatulence etc... by now I believe you should have gotten a picture of it. So, you can get some of the juice, rub it on your tummy, or simply boil the ginger with some water and drink it up. There might be some other way too but I am really not an expert of that.
Maybe, perhaps, I will just prepare this dish if anyone got the 'wind'.
- 1/2 chicken, roughly chopped
- 80g ginger, grated
- 2 tbsp chopped spring onion
- 1 tbsp oyster sauce
- 2 tbsp Shaoxing wine
- 4 tbsp fried shallot oil
- 4 tbsp sesame oil
- salt, to taste
- Steam chicken over medium high heat for 20 minutes, or until chicken cooked through.
- Drain chicken, reserve 4 tbsp of chicken soup.
- In a saucepan, heat up shallot oil and sesame oil, add ginger, oyster sauce, Shaoxing wine, 4 tbsp of chicken soup and salt for a minute.
- Drizzle the sauce over chicken, garnish with chopped spring onion.
- Serve hot.