Japanese Recipe for Ginger Chicken with Vegetables
INGREDIENTS
- 450g boneless chicken meat (skinned & cut into cubes)
- 2 tsp ginger (grate fine)
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 tbsp oil
- 2 tsp potato starch (or cornstarch)
- 1 cup carrot (sliced thin & blanched)
- 1 cup onion (sliced thin - soaked in water & drained)
- Shiso or basil leaves (sliced thin) - garnish
- 1 cup daikon (grated)
Ingredients for Daikon Dressing - 2 tbsp light soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1/4 tsp dashi powder dissolved in 1/4 cup water
- Prepare Daikon Dressing: Mix all ingredients for the dressing in a bowl and set aside
- Drain chicken pieces
- Stir in ginger, salt and pepper
- Dust lightly with potato starch or cornstarch
- Shake to remove excess
- Heat oil in wok over medium heat
- Saute chicken pieces till tender and brown
- Drain excess oil on paper towel
- Toss chicken pieces, carrots and onions with Daikon Dressing and place in 4 serving bowls
- Garnish with shisho or basil leaves and grated daikon
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