This main dish is simply great, you’ll love the taste of ginger and lemongrass. This Iu-Mienh (Yao) chicken dish is an absolute taste-thriller for all the ginger lovers. Even more remarkable, make sure to consume this dish with a bowl of steam rice.
1Heat up the wok or frying pan to medium high heat. Once it heats up pour the olive oil in. Then toss in the chicken breast/thigh, add a pinch of MSG, and add the tsp. of salt (use best judgment).
2Once it is 1/3 way cooked throw in the thin sliced ginger and lemongrass (not to consume, it is just for flavoring). At this point, turn the heat up to high and add jalapenos. Continue to stir. Sprinkle the fish sauce into the pan, add the pepper, and add couple of splash of water. Cook for another 5 minutes and add the cilantro.
3Continue to stirring for another minute or until fully cooked. Put your rice on a plate or in a bowl. Spread the chicken on top and enjoy.
Cantonese comfort food, chicken jook (also known as congee) is a creamy, warm, savory rice porridge fragrant with ginger and chicken broth, that lends itself to endless customization. Add scallions, fried shallots, roasted peanuts, soy sauce, fish sauce, cilantro, pickled mustard greens, or whatever other toppings strike your fancy. Read more.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
Sufganiyot, or Hanukkah donuts, are traditionally filled with fruit jam, but this recipe switches it up a little with zesty-sweet ginger-lime curd, and calls for sugar dusted on top to balance the tangy filling. Get the recipe.