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.
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
- 1
Use a sharp knife and make 2-3 deep cuts in the chicken as this will help it absorb the marinade
- 2
In a bowl, add the chicken and the marinade ingredients and mix well and leave for 20-30 minutes
- 3
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
- 4
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
- 5
Serve with rice or vegetables and sprinkle the toasted sesame seeds on top
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.
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