Ginger & Soy Chicken – Ismaeel Razavi

Ginger & Soy Chicken

Sometimes you can’t beat the simplicity of chicken and rice! Pan frying on a low heat allows the flavours to develop, the skin gets crispy whilst the fat renders out and helps to create a rich sauce.

Serving Size

3 People

Ingredients

850g skin on chicken thighs
200g spring onions
Toasted sesame seeds

Marinade

30g ginger, minced
4 cloves garlic, minced
3 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp honey
2 tbsp sesame oil

Instructions

Use a sharp knife and make 2-3 deep cuts in the chicken as this will help it absorb the marinade
In a bowl, add the chicken and the marinade ingredients and mix well and leave for 20-30 minutes
Heat the sesame oil in a large frying pan then place the chicken pieces in, skin side down, cover with a lid and cook over a low heat for 10 minutes then turn the chicken and cook for 10 minutes more
Cut the spring into into large pieces and add them to the pan then place the chicken on top, add the remaining marinade, cover with the lid and cook for a few minutes until the spring onions are cooked
Serve with rice or vegetables and sprinkle the toasted sesame seeds on top

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About Ismaeel Razavi

A chef by trade and traveller at heart. I first arrived in Mexico in 2012 and have been here since! I’m now dedicating my time to learning more about the gastronomy so I can continue sharing Mexico’s food and traditions with the world.

Get in Touch!

hello@ismaeelrazavi.com