Description
An incredibly popular evolution of Cantonese 'Bai Qie Ji'. 'Sha Jiang' (sand ginger) is a spice with a unique aroma akin to ginger mixed with pepper. It's minced, mixed with scalding peanut oil and salt to make a special sauce, and poured heavily over poached chicken.
Restaurants serving Sand Ginger Chicken (Sha Jiang Ji)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in chicken
- Raw Sha Jiang(sand ginger)
- Peanut oil
- Salt
- Sugar
- Light soy sauce
Instructions
- [Authentic Recipe]
- Poach whole chicken with scallion and ginger at a sub-boil for
- mins.
- Shock instantly in ice water to tighten the skin.
- Cleave bone-in and arrange on a plate.
- Peel raw Sha Jiang (sand ginger) and mince very finely.
- In a bowl, mix minced Sha Jiang, salt, a dash of sugar, and light soy.
- Splash smoking hot peanut oil into the bowl to detonate the Sha Jiang aroma, creating the sauce.
- Drench the chicken heavily with this sauce.
Learn more Spice, substitutes, tips
Key spices
Exotic aroma of Sha Jiang and depth of peanut oil
Substitutes at Japanese supermarkets
Poach JP chicken, substitute by dissolving dried Sha Jiang powder in sesame oil
Pairing
Cold Beer / White Rice
Trivia
Sha Jiang is an absolutely indispensable spice in Cantonese cuisine, also serving as the base flavor for 'Yan Ju Ji'. Many Japanese become captivated by this spice.
Eating tips & etiquette
Put the bone-in piece in your mouth and savor the skin and meat infused with Sha Jiang aroma. Completely different from regular ginger, it has a unique Southeast Asian vibe that stimulates the appetite.
Allergen
Poultry, Soybeans, Wheat, Peanuts