Sunday, July 1, 2012

Tall Ships and Ginger Chicken

This guy

oh no, ladies.  He's mine.

had never been to see the tall ships, so we made a day of it today.  BIL Danny joined us, and we toured ships from Indonesia and Colombia before we melted.

This boat made it all the way from Indonesia at the incredible speed of 12 knots/hour

and they brought a band.  Let's just say it's likely that the trumpet section has been quite frequently threatened with being tossed overboard

Just kidding, although it was hot as hell.  Thankfully, we had planned ahead and hit the fountain on the Rose Kennedy Greenway. 
I always splash incognito.  

I highly recommend it, even for grown-ups.  (Pro tip - we just changed clothes in the bathroom at International Place, where we parked).  

Came home, survived several thousand melt-downs from this guy

and had dinner, which was easy and yummy ginger chicken.  Really can't go wrong.

Before I give you the recipe, let me put in a word for this stuff

Amazing stuff.  Fresh ginger is a PITA to peel, cut, and cook, and powdered ginger is nowhere near as tasty.  This preserved ginger tastes as good as fresh, but only involves popping open the container and forking it out.  I'm not getting any kickbacks from these guys; it's just really good.  Here, I'll even help you find a place to buy it.

Ok, recipe:

Ginger Chicken
3 boneless skinless chicken breasts, cut into 1/2 inch thick pieces
1 medium white onion, sliced
1-3 tbsp of the ginger (you could also use peeled julienned fresh ginger, if you're a glutton for punishment)
2-3 tbsp soy sauce
vegetable oil for sauteing

(I served with plain white rice and steamed broccoli on the side, so you could grab that stuff if you wanted to be a total copycat - which I encourage).

Heat about 2 tbsp oil in a nonstick skillet* until hot but not smoking.  Add chicken and sauté on medium heat until cooked through but not browned, stirring frequently.  Remove the chicken to a bowl (the serving bowl is fine)
If there's any juices in the pan at this point, dump them into the sink.  Add about 1 more tbsp oil to the pan and sauté the onions on medium heat until they're soft but not browned, about 6 minutes.  
Add the ginger to the pan and cook about one more minute.
Stir the chicken in with the onions and ginger, and add the soy sauce (go light at first and add to taste).


I feel healthier just looking at this.  The picture alone probably makes up for the fries I had at lunch.

*I'm not normally a fan of nonstick pans, largely because of the unknown health risks of eating everything off of teflon, and because you can't get anything to brown in a nonstick pan.  But since it's better if this chicken doesn't brown, go for it.

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