GINGER SOY CHICKEN with BOKCHOY and CARROTS (Skillet)

 

I was surfing the internet for a chicken recipe that I could handle cooking. Lo and behold, I happened upon Rasa Malaysia, a cooking website, that focuses on easy delicious recipes like what it says on its website. Unfortunately, the recipe stated Ginger-Soy Chicken Insta-pot and I did not have one. As I continued reading through the blog, at the very end, I read that I could use my stove top and a non-stick skillet to pan fry the chicken.

What a relief! Basically, I am good to go!

I had chicken, ginger and the rest of the ingredients. But, in the end I decided to add my own twist to the recipe. I added baby bokchoys and a medium- sized carrot for some color and more health benefits.

                                                      Photo by cottonbro from Pexels

I simply followed the instructions on the recipe. The slight difference was at the end where I put the bokchoys and the julienned carrots.

For the original recipe, check out the website here:

 https://rasamalaysia.com/ginger-soy-chicken-instant-pot/

 

RECIPE YIELD: 5 PEOPLE GINGER SOY CHICKEN with BOKCHOY and CARROTS (Skillet) Ginger Soy Chicken - easy and delicious Asian braised chicken with ginger and soy sauce. PREP TIME 10 minutes COOK TIME 20minutes TOTAL TIME 30minutes   INGREDIENTS 1l2 kilo drumsticks (you can use chicken breast or chicken thighs) 2  tablespoons oil 1-inch piece ginger, peeled and sliced into pieces 3 garlic cloves, peeled and sliced into thin pieces 3 tablespoons soy sauce 4 tablespoons sweet soy sauce or Indonesian kecap manis (I used ABC Kecap Manis) 3 dashes ground white pepper 1/2 cup water 1 teaspoon sesame oil 3 baby bokchoy cut in half 1 medium carrot, peeled and julienned   INSTRUCTIONS 1. Chop the drumsticks into two to three pieces. 2. Drizzle the skillet or non-stick pan with the cooking oil. Wait until the oil is hot. 3. Pan sear the chicken until they turn slightly 4. Add the ginger and sauté a little bit. 5. Add the garlic, soy sauce, sweet soy sauce, ground white pepper, sesame oil and the water. 6. Cover the skillet / pan and wait for 15 minutes. 7. Check if the chicken was cooked through and the sauce has not dried up. 8. Put the bokchoy and the carrot in the pan and stir a bit. 9. Cover the pan again and lower the heat. After 2 minutes, the dish is ready to serve. Note: Serve hot with steamed rice.