The Albino Asian Cookbook Preview: Ginger Chicken

Ginger Chicken

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.


  1. Sauté the ginger until it turns golden brown. Remove and set aside.
  2. 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.
  3. 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.
  4. Remove from heat. Garnish with the green onions.
  5. 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.

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