I’m a big fan of ginger, but that wasn’t always the case. When I was a kid, I despised the taste of ginger! When my parents made stir-fry using ginger, I would always pick them out of my bowl, and get angry if I accidentally munched on one. I felt it was too strong, and wondered why anyone would like the taste.

As I grew older, I started to appreciate the various spices and tastes that make the Asian cuisine so unique. I’m proud to say that I’m totally in love with ginger, and eat lots whenever I get the chance!

There are no vegetables within this stir-fry, although I think onions may complement it well. I like the addition of dark soy sauce, which gives the chicken a nice dark color.

So, other than stir-fry, how else do you all of you incorporate ginger into your meals? Share with me your ideas!

• 250 g of chicken, cut into small pieces
• ginger to your liking, cut into matchsticks
• 2-3 chopped garlic cloves
• 1-2 tablespoons of cooking oil
• 2 teaspoons of rice wine (cooking wine)
• 3-4 tablespoons of chicken broth (or substitute with water)
• 1 teaspoon of chicken broth powder mix
• 1 teaspoon of light soy sauce
• 1 teaspoon of dark soy sauce
• 1-2 teaspoons of corn starch
• 1 tablespoon of oyster sauce
• 1 teaspoon of sugar

• Marinade the chicken with the light soy sauce, chicken broth powder mix, corn starch, and 1 teaspoon of the rice wine.

1. Heat the wok (or pan) with cooking oil, then add the garlic. Once the garlic starts to turn a little brown, add the chicken and stir-fry until it is cooked.
2. Place all the ginger into the wok (or pan), and stir-fry. Pour the remaining 1 teaspoon of rice wine into the wok (or pan).
3. Stir-fry for 2 minutes, then add the chicken broth (or substitute with water), oyster sauce, sugar, and the dark soy sauce.
4. Stir-fry for another minute, and serve.