This is a simple Cantonese-style chicken dish, full of good flavor. I learned it many years ago in the kitchen of Rose Chang, a fine cooking teacher who lived in San Francisco’s Chinatown and taught classes on Saturday mornings.
I like to use dark chicken meat in this recipe--thighs or legs--but you may use chicken breasts. They just need a few minutes longer to cook.
Serve it with jasmine steamed rice. To make the rice, add a teaspoon of jasmine tea leaves to the lightly salted cooking water a minute or two before you add the rice. The rice--in combination with the chicken’s sweet soy ginger sauce--is terrific.
Cunningham’s newest book is “Learning to Cook With Marion Cunningham” (Alfred A. Knopf, 1999).