Happy AAPI Heritage Month!

I wanted to share with you all my Mom’s chicken with ginger stir fry. Two of my mom’s favorite ingredients together: Chicken and Ginger. When it comes to ginger, my mom doesn’t mess around. This stir fry is loaded with ginger. It’s savory, spicy, delicious and very herbaceous! Oh and let’s not forget the crispy chicken skin that is added to this dish as well. It gives this dish another component of flavor and texture. So if you love ginger as much as my mom, this stir fry will be up your ally 🙂

Main Ingredients

Chicken thigh: With skin and bone on. Remove the bone, save the chicken skin and minced the chicken thigh to bite size pieces. Save the chicken skin to crisp up later Lots of ginger!! I mean lots! My mom does not mess around. She will add at least 1.5 cups to 2 cups. Spicy but good!
Herbs and aromatics: Fresh chili peppers, onions, garlic, cilantro, and green onions. Seasonings includes chicken powder, salt, and oyster sauce  Crispy chicken skin. Gives this stir fry great flavor, texture, and complexity  SO DELISH!! Look at all that fried crispy chicken skin In our Hmong family, we like to serve this with fresh steamed rice, simple boiled vegetable soup and Hmong style pepper dip. Now this is a complete meal 🙂 

ENJOY! And Happy Cooking 🙂

-Cindy Her (C.HerCreations)

HMONG MEAL: Mom's Chicken Ginger Stir Fry [Nqaj Qab Kib Ntsug Qhav]

Serves: 6-8 Prep Time: 10-15 minutes Cooking Time: 15-20 minutes 15-20 minutes

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• 3 lbs chopped chicken thigh (~6-8 thigh)
• 11oz chicken skin (chopped) (saved from the 8 thigh I used)
• 1/4 tsp of salt (for the chicken skin)
• 2 tsp salt (for the chicken thigh)
• 2 tsp chicken bouillon (Totole brand)
• 2 Tbsp oyster sauce
• 1.5 cups to 2 cups fresh ginger (julienne)
• (add more or less is up to you.. My mom goes for 2 cups)
• 1/2 cup garlic (roughly minced)
• 1 cup cilantro (chopped)
• 1 cup green onions (chopped)
• 1 medium onion (rough chopped)
• Optional: 3-4 chili pepper (chopped)

Instructions

1. In a pan, add in the roughly chopped chicken skin and 1/4 tsp of salt. On medium heat, render and cook the skin until it is crispy & golden brown. Transfer to a strainer and drain out excess fat. Set aside.
2. In the same pan along with 2 tbsp of the chicken fat, add in the chopped chicken thigh. Cook on high heat to allow some searing onto the chicken. Cook until most of the water/juice have evaporated and the chicken starts to release most of its fat. The chicken should also have some good sear on it as well.
3. Make a well in the middle and add in the garlic. Saute for 2 minutes or so to brown the garlic. Then add in the ginger and onion. Saute for another 3 minutes or so. Let is sit for a minute or two to allow good searing on the ginger & onion if you desire. Then add in the oyster sauce and mix well. Turn off the heat, and add in the cilantro, green onions and chili peppers. Stir to wilt and taste to adjust the seasonings.
4. Serve on a platter and crumble the crispy chicken skin on top as garnish. Serve with fresh steamed rice. To make it a complete meal, I like to enjoy this dish with a side of blanched vegetables (cabbage or bok choy) and Hmong style pepper dip if desire.

NOTE: I used about 8 whole chicken thigh with the bone and skin on. I removed the bones, chopped the meat into bite size pieces and save the skin so we can fry it for garnish later. The chicken skin is highly recommended!  

Start with 1/2 cup of julienne ginger if you aren't accustom to ginger yet. Add more as you go

Notes

Start with 1/2 cup of julienne ginger if you aren't accustom to ginger yet. Add more as you go