Chicken with Ginger and Potatoes

Ingredients
half a chicken, remove skin and fats, cut to bite-sized pieces
1 tbsp cornflour
cooking oil
2" knob ginger, peeled and slice thinly
4 medium potatoes (peeled, halved and each half cut to three pieces)
1-2 tsp black soy sauce, depending on how dark you want the dish to be
3 tbsp light soy sauce, or to taste
1 tbsp oyster sauce
1/3 cup warm water
1 tsp sesame oil


Method

1. Marinate chicken pieces with cornflour. Set aside for 15 minutes.
2. Heat about 3-4 tablespoons of cooking oil in a non-stick saucepan. Fry potato chunks on all sides until lightly browned. Remove and keep aside.
3. In same saucepan, over medium heat, fry ginger slices until fragrant and lightly browned, about 2-3 minutes. Add in chicken pieces, stir well, cover saucepan for about 5 minutes, stirring occasionally. Add black soy sauce, light soy sauce to taste, oyster sauce, stir and cover for another 5-7 minutes, stir once or twice. (Do not add water at this point, let the chicken meat release its own juices and cook itself in its juices for a few minutes).
4. Add in potatoes, warm water, stir to combine, turn heat to low, cover and simmer for about 15 minutes, stirring occasionally, until chicken and potatoes are tender.
5. Add an additional 1/4 cup water if more gravy is preferred. Let it come to a simmer, drizzle with sesame oil, turn off heat and dish out to a serving plate. Enjoy!

http://mycookinggallery.blogspot.sg/2012/06/chicken-with-ginger-and-potatoes.html

姜葱虾球杏菇

Ingredient

• 200gm large prawn
• 200gm king oyster mushroom, cut into chunks
• 40gm ginger, sliced
• 100gm spring onion, sliced
• 2 tbsp water
• 1 tbsp chinese wine

Seasoning (mix well)

• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1/2 tsp sugar
• 1 tsp sesame oil
• 1 tsp chicken stock powder
• 1/2 tsp pepper

Method

1. Remove the shell and head of the prawn, retain the tail. Devein. Rinse and pat dry. Season with 1/2 tsp salt. Set aside.
2. Blanch mushroom in boiling water. Drain away water.
3. Heat 1 tbsp oil in pan. Add ginger and fry till fragrant.
4. Add prawn and fry for 1/2 min. Add mushroom and mix evenly.
5. Add water, seasoning, spring onion & wine. Mix evenly. Serve.

http://pengskitchen.blogspot.sg/2013/01/blog-post_6627.html

Sweet Ginger Soup

Ingredients:
15g ginger （you may add more if you prefer stronger ginger taste)
Some brown sugar
300 to 400ml water

Method:
1. Cut ginger into slices and place them in a pot. Add water. Bring to boil.
2. Add some brown sugar for seasoning.
3. Consume while it's still warm.

Results:
Treats flu, heatiness and headaches, body ache and non-perspiration, cold and discomfort of the stomach.

Prevents vomiting; relieves rheumatism and profuse perspiration; relieves colds and pains.


Information from the book:

Functions:The active ingredient in ginger is terpenes and an oleoresin, which is called ginger oil. These active agents are responsible for its antiseptic qualities, lymph-cleansing, circulation-stimulating and mild constipation relief. Research has shown that ginger lowers blood cholesterol by reducing cholesterol absorption in the blood and liver. Reference and more Ginger goodness HERE.

Some other HOME REMEDIES article here.

Ginger also a main ingredients during Chinese confinement (after child birth), Chinese believed that ginger can warms up the body and expels wind from the body. Many of them would cook their dishes with ginger & sesame oil for the whole period of confinement (usually 30 days). There is so many types of ginger selling in the market. The Chinese will usually buy those "Bentong Ginger" a special type of ginger from Bentong, Pahang. The ginger is bigger, fleshy and have strong fragrant. Not sure if others from all over the world do have their own believes and way of cooking ginger. Hope that you too can share with us the goodness of ginger in your country. After knowing so much of goodness of ginger, we should start adding ginger in our daily cooking now and absorb the benefits of it.


 http://bits-of-taste.blogspot.sg/2009/07/sweet-ginger-soup.html

Japanese Pork Chops in Ginger Sauce

Ingredients:

• 400 gm thinly sliced pork chops
• cornflour, for coating

Seasoning:

• 1 Tbsp freshly grated ginger sauce
• 1 Tbsp Japanese cooking wine (sake)
• 1 Tbsp mirin (sweet cooking wine)
• 1 1/2 tsp soy sauce

Thickening:

• 1 Tbsp sake
• 1 Tbsp soy sauce
• 1 tsp sugar
• 2 tsp hashed ginger

Method:

1. Rinse pork chops and drain well. Tenderize them with the back of a chopper. Marinate for at least 1 hour.
2. Use a little bowl, mix seasoning ingredients together.
3. Heat 2 tablespoons of oil on a frying pan. Lightly coat marinated pork chops with corn flour and shake off the excess. Fry pork chops on medium heat until both sides are brown and cooked through (see picture 1). Pour in seasoning over pork chops. Turn heat to high level, stir well, cook until sauce dries up (see picture 2). Dish up. Serve with more hashed ginger if you like.

Read more: http://en.christinesrecipes.com/search/label/Japanese%20Recipes#ixzz2HUHXR0kg

Ginger and Black Fungus Chicken (姜丝云耳鸡)

Recipe: Ginger and Black Fungus Chicken (姜丝云耳鸡)
Adapted from “Thai Cooking Made Easy”

Ingredients:
1 skinless & boneless chicken breast (cut into strips)
2 inches ginger (peeled and cut into thin strips)
1 teaspoon oyster sauce
1 1/2 teaspoon kecap manis (sweet soy sauce)
1 teaspoon sugar
1 teaspoon fermented soy beans (taucheo)
4 pieces dried black fungus (pre-softened in warm water for 30 minutes, then cut into bite-size pieces)
1 1/2 tablespoons cooking oil
1 small red onion (quartered)
2 tablespoons water
1 stalk scallion (cut into 1 inch length)

Method:
Heat up the cooking oil in a wok and stir fry the ginger strips until aromatic.

Add in the onions and black fungus and do a few quick stirs.

Add the fermented soy bean before adding the chicken strips into the wok.

Stir-fry the chicken meat until the color changes, then add in oyster sauce, kecap manis, and sugar.

Stir all ingredients together before adding in the water.

Add the scallions, do a few quick stirs, dish out and serve hot with steamed rice.

Cook’s Notes:

1. Black fungus is also called “cloud ear” (云耳) or “wood ear” (木耳).
2. You can purchase the cookbook “Thai Cooking Made Easy” from my Amazon store. Click here to buy.

http://rasamalaysia.com/recipe-ginger-and-black-fungus-chicken/2/

Ginger Soy Soba

Ginger Soy Soba RecipeMakes 12-14 individual appetizers bites. Total Time: 15 minutes.

Ingredients:
2 oz. soba noodles
Salt and pepper as per taste
1 teaspoon sesame seeds, lightly toasted
Little chopped scallion green and cilantro for garnish

For Sweet Ginger Sauce:
2 teaspoons soy sauce
½ teaspoon ginger, minced
2 teaspoon sesame oil/grape seed oil/any neutral oil
½ teaspoon chili oil
½ teaspoon rice wine vinegar
2 teaspoon honey
Salt and pepper as needed

Method:
Mix all the ingredients for sweet ginger sauce in the bowl, check for the seasoning. Keep it aside (The quantity sauce may look very less but it will be enough).

Boil the soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot.

Add the sauce, sesame seeds and toss the noodles well, check for the seasoning one last time and serve them in an individual soup spoon as shown in the picture or in small appetizer bowl as appetizer bites. Garnish each with chopped scallion and cilantro.

http://rasamalaysia.com/ginger-soy-soba-recipe/2/