Introduction: I rarely equate Thai chili and comfort food, but this dish has a rich, spicy chicken broth base and is loaded with onion, garlic, and ginger. Some people make chicken soup when they do not feel well, but I make ginger chicken instead. Serves 2-3.
- 1 tablespoon vegetable oil
- 1/4 cup ginger, julienned
- 1 ½ tablespoons garlic, minced
- 1 pound chicken thighs, deboned and sliced in ¼ inch strips
- 1 medium onion, sliced into strips
- 1 cup mushrooms, sliced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 3 tablespoons oyster sauce
- ⅓ cup chicken broth
- ¼ cup green onions, chopped
- 1-3 Thai chili, minced
- 1 tablespoon sriracha sauce.
- Sauté the ginger until it turns golden brown. Remove and set aside.
- Add more oil to the pan and sauté the garlic. Add the chicken and sear it quickly on both sides. Add the onions. Cook for about two minutes.
- Add the ginger and mushrooms. Then add the sauces. Cook for a minute, add the chicken broth, and cook for another minute or until chicken is done.
- Remove from heat. Garnish with the green onions.
- Mix the Thai chili and sriracha, and season with it as desired.
*Feature Ingredient: Fish sauce
Fish sauce is essential fermented fish. Gross as it may sound, fish sauce adds unique flavor to dishes and is extremely common in Asian cooking. A number of Asian recipes use fish sauce instead of salt. Some people also use fish sauce as a substitute for MSG.