Saturday 27 / April / 2024
HONEY GINGER CHICKEN
Soak 5 spring onions, cut in 1/2-inch pieces in cold water for 15 minutes. Mix 115g fresh ginger, peeled and finely grated with cold water, then drain and squeeze out excess water by pressing between paper towels. Heat 2 tablespoons peanut oil in a wok; add 3 boneless, skinless chicken breasts, 1-inch cubes and sauté for 5 minutes. Add 1 yellow onion, sliced and sauté until translucent, then add 4 cloves garlic, minced and 230g sliced mushrooms; stir fry over high heat for 1 minute. Return chicken to pan. Combine 2 tablespoons soy sauce and 1 tablespoon honey; pour over chicken. Add ginger and mix well. Stir fry for 2-3 minutes until heated through. Add drained spring onions. Serve immediately or refrigerate overnight for best flavour. Serve hot. Add a pinch of hot pepper if you like a little heat, or for a tropical flair, serve with Mandarin orange segments and cashew halves stirred in.
GINGER SNAPS
Preheat oven to 180°C. Beat 1/4 cup butter and 1/4 cup sugar together till light. Add 1 egg, 1/4 cup molasses and 1/4 tablespoon ginger. Add 1/4 teaspoon baking soda mixed with 1 1/2 cups flour. Mix for about 45 seconds. Roll out thinly (1/8-1/4 inch) on a surface dusted lightly with flour. Cut into small circles or whatever shape you prefer and transfer using a thin spatula to a baking sheet. Bake 10-15 minutes, depending upon cookie size and thickness.
GINGER FRIED RICE
Prepare 1 1/4 cups long-grain rice as directed on packet, substituting 3 cups chicken broth for water. Set aside. In a large skillet over medium-high, heat 1 tablespoon olive oil, add 2 eggs, lightly beaten, and cook for 1 minute, stirring constantly. Remove from pan and set aside. In same skillet over medium-high heat, heat 1 tablespoon olive oil, add 1 medium carrot, and 1 onion, peeled, diced, and 1/2 cup yellow peppers, diced. Cook until vegetables are tender. Stir in 2 minced garlic cloves and 1 tablespoon minced or grated fresh ginger root, cook for 1 minute. Stir cooked rice, eggs, and 1/2 cup frozen peas, thawed into skillet. Cook for 2 minutes or until heated through, stirring constantly. Season with salt and pepper to taste.
GINGER LIME DRESSING
Combine 3 tablespoons peanuts, 3 tablespoons lime juice, 2 tablespoons rice wine vinegar, 1 red chilli, minced, 1-inch square piece ginger, peeled, grated, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon mint, or lemon grass, chopped, 2 tablespoons water in a blender and process until smooth.
GINGER CANDY
Melt 900g white chocolate in double boiler. Remove from stove. Add 5 teaspoons peanut butter and then add 1 large box crunchy cereal and 1 large box salted peanuts. Drop by tablespoonfuls on waxed paper and let set about 30 minutes.
—lifestyle @timesofoman.com
