Rock Sugar Ginger Chicken
Rock Sugar Ginger Chicken
Chinese cuisine. Chinese recipes. Asian food. Asian recipes.
Ingredients:
- 6.5 bone-in chicken thighs (2.5 lb. total)
- 1 tablespoon salad oil
- 6.5 ounces fresh ginger, scrubbed and thinly sliced
- 1/2 cup fat-skimmed chicken broth
- 2 ounces yellow rock sugar (about 1/3 cup) or 1/4 cup granulated sugar
- 2 tablespoons black soy sauce or 2 tablespoons regular soy sauce plus 1/2 teaspoon molasses
- 1/2 teaspoon salt
- Thinly sliced green onions (optional)
Preparation:
Start washing, rinsing and pat dry chicken. Heat a pan. When hot, add oil and ginger; stir about 4-5 minutes, until ginger is lightly browned. Reduce heat to medium-high; push ginger to edges of pan and add chicken pieces in the center of the pan, skin side down, in a single layer. Cook, turning once, until browned on both sides, about 8 to 10 minutes total. Drain off and discard fat from pan.
Stir broth, 1/2 cup water, sugar, soy sauce, and salt into pan around chicken. Cover and bring to a boil, then reduce heat to medium and simmer 8 minutes. Turn chicken pieces over, cover, and continue cooking until no longer pink at the bone (cut to test), about 10 minutes longer.
With tongs, remove the chicken from the pan juices and place it into a bowl . Skim and discard fat from pan juices; pour juices over chicken. For decoration, you can sprinkle green onions on top of the chicken.
What is Chinese this sugar made of?
Is this Chinese sugar rocks healthy?
What is a substitute for Chinese rock sugar?
Yellow rock sugar substitute. Substitutions. If you don’t have this ingredient on hand or can’t find it, granulated white or brown sugar will work just fine as a substitute.
Helps In Digestion
Rock sugar is not only used as a mouth freshener but also helps in digestion when had with fennel seeds. It has digestive properties that start the process of digestion immediately. So, to prevent indigestion, consume a few pieces of mishri after a meal.
Will it make me fat?
Your grocer might label scallions as green onions. They’re the same thing. Their pungent relatives include onions, leeks, shallots, and chives. Cooks worldwide toss scallions into soups, salads, stir fries, and any dish that needs a punch of flavor.
Scallion Health Benefits
Fills you with fiber. A cup of cut scallions has about 10% of the fiber you need for the whole day. Getting lots of fiber helps you feel full, keeps your cholesterol levels down, and may lower your chances for diabetes, heart disease, and other conditions.
Helps fight cancer. Scallions and other allium vegetables may block cancer growth, especially in the stomach. Researchers aren’t sure how. They believe that a compound called allicin, which is what gives you garlic breath, may prevent cells from turning cancerous or slow tumors from spreading.
Prevents infections. Extracts of onions, garlic, and their relatives have long been used as medicine. They can kill bacteria, fungi, and viruses. Lab tests on certain varieties of onions showed that at high enough concentrations, some can kill or slow the growth of salmonella or E. coli.
Protects your body. Vegetables in the onion group are packed with phytonutrients, including chemicals called antioxidants that defend your cells against damage. Antioxidants in onions like flavonoids and polyphenols hunt down free radicals, substances that can lead to cancer, inflammation, and age-related diseases. The antioxidants lose their power during cooking, so fresh is best.
Scallion Risks
Scallions are high in vitamin K, which works against blood thinning medication. If you’re taking warfarin to prevent strokes, heart attacks, or blood clots, ask your doctor if green onions are safe for you.
It’s rare, but people have been sickened or died of hepatitis after eating contaminated scallions. Always wash all fresh vegetables, including those that are sold prewashed and bagged.
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Soy Sauce: The Umami Elixir in Asian Cuisine
Introduction: Soy sauce, the dark, savory elixir that originated in China over 2,500 years ago, has become an indispensable ingredient in Asian cuisine. With its complex flavor profile, soy sauce adds depth, umami, and a distinctive richness to a wide variety of dishes. In this exploration, we’ll delve into the origins, types, culinary significance, and versatile applications of soy sauce in Asian food recipes.
Origins and Types: Soy sauce traces its origins to ancient China, where it was initially created as a byproduct of fermenting soybeans. Over time, various regional variations and production methods emerged, leading to a diverse array of soy sauces. The two main types are light (or regular) soy sauce and dark soy sauce.
- Light (Regular) Soy Sauce:
Light soy sauce is the most commonly used variety. It is salty and provides a balanced umami flavor. Light soy sauce is often used during cooking and as a dipping sauce. It comes in both naturally brewed and chemically produced versions, with the former being considered of higher quality. - Dark Soy Sauce:
Dark soy sauce has a thicker consistency, a slightly sweeter taste, and a darker color. It undergoes a longer fermentation process and often contains added caramel for color. Dark soy sauce is frequently used for braising, marinating, and as a finishing touch to add color to dishes.
Beyond these two primary types, there are variations such as low-sodium soy sauce, sweet soy sauce (common in Indonesian and Malaysian cuisines), and tamari, a wheat-free alternative that originated in Japan.
Culinary Significance: Soy sauce is often referred to as the “umami bomb” due to its ability to enhance the savory and meaty notes in a dish. It contributes a depth of flavor that goes beyond mere saltiness, making it a fundamental component in the culinary world.
Versatile Applications: The versatility of soy sauce shines through in its myriad applications across Asian cuisines. Here are some common uses:
- Marinades and Sauces:
Soy sauce is a cornerstone of marinades, infusing meats, poultry, seafood, and tofu with its savory essence. It is also a key ingredient in many dipping sauces, such as those served with dumplings or spring rolls. - Stir-Fries (Chao):
Stir-frying is a cooking technique widely employed in Asian cuisines, and soy sauce plays a central role. It adds both saltiness and depth to the wok-tossed medley of ingredients, creating well-balanced and flavorful dishes. - Braising and Simmering (Hong Shao):
Dark soy sauce, with its sweet and robust profile, is often used in braised and simmered dishes. The sauce caramelizes during the cooking process, providing a rich color and depth of flavor to the final dish. - Noodles and Fried Rice (Chao Fan):
Soy sauce is a key seasoning in noodle dishes and fried rice, contributing savory notes and a beautiful golden hue. It complements the other ingredients in these popular Asian comfort foods. - Sushi and Sashimi Dipping:
In Japanese cuisine, soy sauce is a standard accompaniment to sushi and sashimi. It is often mixed with wasabi for a dipping sauce that enhances the flavors of the delicate fish. - Soups and Broths:
Soy sauce is a common addition to Asian soups and broths, providing a savory base for flavors to meld. It is frequently used in miso soup, ramen broth, and hot and sour soup, among others.
Cooking Tips:
- Balancing Act:
When using soy sauce, it’s essential to find the right balance. Start with a small amount and adjust according to taste. Remember that soy sauce can vary in saltiness, so tasting as you go is crucial. - Light vs. Dark:
Light soy sauce is generally used for seasoning and dipping, while dark soy sauce is favored for color and depth in cooked dishes. Combining both types can provide a well-rounded flavor profile. - Substitutions:
If you’re looking to reduce sodium or avoid gluten, consider low-sodium soy sauce or tamari as alternatives. Experimenting with different varieties can cater to dietary preferences.
Health Benefits: Soy sauce is a source of essential amino acids and can contribute to the umami taste, which may help reduce the overall sodium content in a dish. Additionally, it contains small amounts of certain minerals like iron, manganese, and potassium.
In conclusion, soy sauce is the silent hero in Asian cuisine, weaving its rich tapestry of flavors across a diverse range of dishes. Its ability to balance saltiness, umami, and depth of flavor makes it an essential ingredient in kitchens from Beijing to Tokyo.
From simple stir-fries to complex braises and delicate sushi, soy sauce is a culinary companion that enhances and elevates the dining experience. As the world continues to embrace the nuances of Asian gastronomy, soy sauce remains a cornerstone, embodying the essence of umami and serving as a bridge between tradition and innovation in the ever-evolving realm of global cuisine.
