Chicken stewed with dried apricots and ginger root
4 servings
80 minutes
Chicken stewed with dried apricots and ginger root is a dish of Chinese cuisine that combines the sweetness of fruits with the spiciness of spices. Its origins trace back to traditional Eastern cooking techniques where flavor balance plays a key role. Tender chicken fillet infused with garlic and soy sauce aromas harmonizes with caramelized apricots and spicy ginger. Onion adds softness while pepper provides a slight heat. The dish's hallmark is its rich flavor and juiciness, perfectly suited for pairing with fluffy rice. It's not just food; it's a gastronomic journey revealing the complexity of Chinese cuisine.
1
Let's start with the chicken. Cut the fillet, add minced garlic, ground pepper, and soy sauce (instead of salt). Let it marinate for 20-30 minutes.
- Chicken breast fillet: 800 g
- Garlic: 3 cloves
- Ground black pepper: to taste
- Soy sauce: 50 ml
2
Soak the dried apricots in hot water for 15 minutes.
- Dried apricots: 6 pieces
3
Slice the onion into thin half-rings and sauté in olive oil, adding finely chopped ginger root.
- Red onion: 2 heads
- Fresh ginger root: 75 g
4
Cut the soft dried apricots into thin strips and add them to the onion and ginger. Simmer for 5 minutes with the lid on.
- Dried apricots: 6 pieces
5
Add the marinated chicken to the sautéed mixture and cook until done.
- Chicken breast fillet: 800 g
6
Serve with fluffy rice, as the chicken turns out juicy.
