Ginger Slice Chicken ???


by: Asian Daily Food

Ginger Slice Chicken ??? is a very common chicken dish in every Chinese family. You know what, I have been eaten this dish since I’m young until now. Sound old school? Nope! I don’t think so! The simple cooking methods and unbeatable taste make this dish stay in the highest ranking among many chicken dishes in my family daily meal. When I really out of idea how I want to cook my chicken for the day, this dish will become my priority choice. The taste of the soya source and light fragrance from the wine covered all over the chicken meat turn the chicken to finger licking delicacy. Definitely you will ask for more. Pouring the gravy into the hot rice make you wanted to finish the whole plate of the rice immediately. Here I want to share my humble tips how to make this dish more delicious. When you fry the chicken make sure fry until lightly brown and when you add the sources make sure the sources are covered all area of the chicken. Don’t ever overcook it! Otherwise the chicken cut will turn tough. Recommended cooking time is approximately 15mins. If you are concern about the wine added in the recipe, you may skip it. But for me I just like the fragrance of the wine mixed with the soya source. I can finish my rice just with the gravy itself. I like the slice ginger too.


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serves: 3-4

2 whole chicken legs

3 tbsp ginger slices

1 tsp oyster source

2 tbsp soya source

1 tsp sugar

1/4 cup shaoxing wine

1/2 cup water

2 tbsp cooking oil

Nutrition Facts
Ginger Slice Chicken ???

Servings Per Recipe: 3

Amount per Serving

Calories: 304

  • Total Fat: 16.6 g
  •     Saturated Fat: 3.3 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 161 mg
  • Sodium: 172.4 mg
  • Total Carbs: 2.7 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 1.7 g
  • Protein: 34.1 g

how is this calculated?

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1.  1) Clean chicken and cut into bite sizes.

2.  2) Slice ginger into thin slices.

3.  3) Heat wok with cooking oil.

4.  4) Add ginger slices and fry until lightly brown.

5.  5) Add chicken pieces and fry until lightly brown (ie: outer of the chicken meat cooked and inside still raw).

6.  6) Add oyster source and soya source stir until all the sources covered the chicken meat.

7.  7) Add water, sugar and half of the shaoxing wine. Simmer until the sources reduce to half.

8.  8) Add another half of the shaoxing wine. Ready to serve.

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Looks so delicious! Saving this one!