Ginger Sauce Chicken 

Ginger Sauce Chicken is created using ginger to accentuate the flavor of the chicken. The ‘chicken’ in this case is created with dried bean curd sticks, which you can easily find in your local grocery stores. This is a

popular dish for main courses, and as well, a favorite for many beer drinkers in Szechuan. 

This dish is quick and easy to prepare, where the only involved processes is the deep-frying.

 

Ingredients:

Dried bean curd sticks … 100g 

Ginger … 50-75g (1 full piece)

Green onions … 2

Sesame oil … 2 teaspoon

Salt … 1 teaspoon

Peppercorn … 15 – 17 

Light soy sauce … 2 tablespoons

Dark vinegar … 3 tablespoons

Vegetable oil for deep-frying

1.      Soak the bean curd sticks until all soft.  Then strain, and dry as much as possible

“Tip: you can achieve best result by pouring boiling hot water over the bean sticks and cover with a lid for 10 to 15 min”

2. Smash the ginger into small pieces, and wrap in a thin but strong cloth. Then squeeze out the ginger juice into a bowl. 

Note: I can usually squeeze out about one to two tablespoons of ginger juice using this technique.  It does take a little effort.

3. Finely grind the peppercorns, and add to ginger juice with sesame oil, salt, MSG, soy sauce, and vinegar.

4. Finely chop the green onions, and mix in with the ginger sauce mixture. Stir the mixture well.

5. Pour enough vegetable oil into a small pot so it’s about 2 inches deep.

6. Heat up the oil, and deep-fry the tofu sticks until it’s a golden color.  Set in a plate with paper towel beneath, and let it cool.

7. Cut the tofu sticks along the middle into two halves, and then cut them into 1 inch long pieces.  Pour the sauce mixture on top, mix, and you have Ginger Sauce Chicken ready to serve! 

 “Tip: you can greatly decrease the amount of splashing by letting the tofu sticks dry as much as possible.”

 Note: only mix in the sauce when you are ready to serve, or the tofu will become soggy.