For dinner I cooked Martha’s Chicken with Ginger, which I first made about two years ago and liked very much. Her version looks a bit more vibrant than mine, but I think that’s due to her using more soy sauce and cooking it down longer (and altered photography?!). As usual, I altered her recipe quite a bit! I prefer a much higher ratio of vegetables to chicken than her recipes generally call for; here I use two chicken breasts and even add two celery stalks and a leek, both chopped. Also, I salt and
pepper the chicken for flavor (but no salt to the veggies!). I don’t add the vinegar – although I did tonight and regretted it because it added nothing and upset my stomach – or sugar, substituting a teaspoon of honey instead. Neither time I made this recipe has the sauce thickened as the recipe says it would, but that’s fine with me – I even add about 1/4 cup of chicken stock for flavor and to dilute the saltiness of the soy sauce. Finally, I didn’t soak the sliced ginger tonight because, truthfully, I didn’t know how it benefited the ginger. I read somewhere that soaking the ginger reduces the “bite”, but then maybe you should use less ginger. I think the ginger was a little bitter tonight though, and it wasn’t the first time I cooked this, so I think I’ll soak it next time just in case as well as make sure it’s fresh. Served over brown rice with a side salad of spinach and my favorite vinaigrette of walnut oil, lemon juice, and mustard, this dish is a winner – something I will make with a higher frequency than two years! I just need to drink a lot of water before and after eating it….