Chicken with Ginger

(MainDish)(permalink)
Ingredients
5 large chicken thighs (about 4oz each)
(A)
1 tbsp white wine
1/4 tsp salt
1 tbsp light soy sauce
1-1/2 tsp cornstarch


15 to 20 slices fresh ginger roots [young roots preferred]
2 cloves garlic
1/2 tsp salt
Cooking oil
1 tbsp honey

To Prepare:
1. Debone chicken (partially frozen for easier cutting) and cut into about 25 equal pieces. Mix chicken with ingredients (A) and set aside for about 15 minutes.
2. Scrape skin off ginger. With a sharp knife, cut 15 to 20 paper-thin slices
3. Crush and chop 2 cloves garlic finely

To Cook:
1. Saute ginger slices in 10-inch frying pan without oil over medium heat for about 1 minute. Season with 1/2 tsp salt and mix. Remove ginger to a plate.
2. Heat 3 tbsp oil in the pan until very hot, brown garlic for a few seconds. Add chicken immediately and saute over high heat for about 2 minutes until chicken is just cooked.
3. Add ginger and 1 tbsp honey to chicken and mix well. Serve hot.

From a very old beat-up chinese cookbook. This dish was a staple growing up, and still one of my favorites today, though I usually cheat nowadays and use powdered ginger.