Cantonese Ginger Chicken is one of my sons favourite dishes. The flavours are gentle but confident. Nothing shouts. Everything works together. That is very much the Cantonese way and also one of my favourite cuisines.
This dish is similar to Gahinggahing chicken. Both lean heavily on ginger. Both celebrate simplicity. However, Cantonese Ginger Chicken tends to feel calmer and more rounded. It focuses on balance rather than heat. I like to use chicken wings and legs for this version. They stay juicy. They also soak up flavour beautifully.
Fresh ginger is the heart of this dish. I always say do not be shy with it. Ginger brings warmth without burning. It also makes the kitchen smell comforting straight away. When it hits the hot oil, you know dinner will be good. Garlic joins in, but it stays in the background. Spring onions add sweetness and a soft bite.
Because this is a homely dish, I treat the chicken with care. I pat it dry first. That helps it brown. I then cook it slowly, so the skin turns golden without rushing. This step matters. Colour equals flavour. A splash of light soy sauce follows. It seasons without overpowering. A little sugar smooths the edges. Cantonese food often uses this trick.
I always say this is not a sticky or heavy dish. The sauce stays light. It coats the chicken gently. You should still taste the chicken itself. A dash of Shaoxing wine lifts everything. If you have it, use it. If not, do not worry. The dish will still shine.
What I love most is how forgiving this meal feels. Wings and legs are hard to overcook. They relax as they simmer. The meat pulls away from the bone. The ginger softens and mellows. Everything becomes friendly and familiar. Even picky eaters usually come around.
This is the sort of food I serve with plain steamed rice. Nothing fancy. The rice catches the sauce and turns it into something special. Steamed greens sit nicely on the side. Bok choy works well. So does broccoli. Keep it simple and clean.
Cantonese Ginger Chicken suits family tables. It suits midweek evenings. It also works when friends drop by. You can make a big pan without stress. The flavours please most people. Best of all, it tastes like care and patience.
If you ask me, this is proper comfort food. Also it’s amazing easy to prepare, fills the home with a lovely aroma an vanishes in minute every time.
Cantonese Ginger Chicken
Equipment
- Wide wok
- Small bowl
Ingredients
- 1 kg chicken wings and legs mixed
- 60 g fresh ginger finely julienned or grated
- 4 cloves garlic finely sliced
- 3 medium spring onions cut into short lengths
- 2 tbsp vegetable oil
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 120 ml chicken stock
- ½ tsp white pepper
- 1 tsp sesame oil
Instructions
- First, pat the chicken dry with kitchen paper. This step helps the skin brown nicely. Set the chicken aside while you prepare the aromatics.1 kg chicken
- Next, heat the oil in a large pan over medium heat.2 tbsp vegetable oil
- Add the ginger straight away. Stir it gently and let it release its fragrance. This only takes about one minute.60 g fresh ginger
- Add the garlic and spring onions. Stir again and keep the heat steady.4 cloves garlic, 3 medium spring onions
- Now place the chicken pieces into the pan, skin side down where possible. Do not crowd the pan. Cook the chicken in batches if needed. Let the chicken colour slowly. Turn each piece once it turns golden. This step builds flavour, so take your time.
- Once the chicken is lightly browned, pour in the Shaoxing wine. Let it bubble for a few seconds. This lifts all the lovely bits from the pan.1 tbsp Shaoxing wine
- Add the light soy sauce, dark soy sauce, sugar and white pepper. Stir gently so everything coats the chicken.3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, ½ tsp white pepper
- Pour in the chicken stock. Bring it to a gentle simmer. Reduce the heat to low.120 ml chicken stock
- Cover the pan and let the chicken cook for 20 minutes. Turn the pieces halfway through. This keeps them juicy and evenly flavoured.
- Remove the lid for the final 5 minutes. Let the sauce reduce slightly.
- The sauce should stay light and glossy, not thick. Drizzle in the sesame oil just before switching off the heat. Give everything one final stir.1 tsp sesame oil
- Taste the sauce. Adjust with a splash of soy if needed. The flavour should be balanced and comforting.