Ginger Chicken

one and a half pound chicken
1 tbsp corenwijn (or sherry or rye or some rich flavored fucken booze)
1 tbsp corn starch
fresh ground black pepper
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp corenwijn
2 tsp cornstarch
3 tbsp chicken stock
one can sliced water chestnuts
one can sliced bamboo shoots
one can sliced baby corn
one bell pepper, sliced
some sliced scallions
a fuckeloade each diced ginger and garlic
light olive oil
dried Thai bird eye chiles
half pound flat rice noodles

Before beginning cooking: Whisk 1 tbsp corenwijn, 1 tbsp cornstarch, salt, and black pepper together, and then marinate the chicken (diced) in it for at least 30 minutes. Whisk together 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tbsp corenwijn, 2 tsp cornstarch, and three tbsp chicken stock and set aside. This is the finishing sauce.


Sautee the garlic and ginger with crushed dried Thai bird eye chiles.


Add the chicken to the pan and sautee until it is no longer pink on the outside.


Add all the vegetables except for the scallions, and continue to sautee until the peppers have lost their solid crunch.


Add the finishing sauce and cook until it thickens. Add some additional soy sauce if it needs more salt.


Boiled rice noodles.


Serve the chicken on top of the noodles.




  1. rq says

    I should know better by now, and I still do it. I still look at your food posts at the most inappropriate times. Apparently, I never learn.

Leave a Reply

Your email address will not be published. Required fields are marked *