Chicken, ginger & lemon stirfry
Chicken, lemon and ginger stirfry
After a long and lazy morning I had to go to the studio as I was having a workshop to give. I don’t do a lot of workshop but every once in a while I have a workshop on how to take photos of cakes. I know it sounds a bit weird, doesn’t it? But it’s one of those things that just came into being by a spontaneous action and have let a life of it’s own from there on. Obviously the main customers are people that love to bake cake and I am talking serious cakes here; weddingscakes, but also beautifully decorated cupcakes or whatever cake you can think of. For some it’s a hobby for others it’s a profession. But what they all want is to take better photos. Keep in mind that most people are having point and shoot camera’s and other then the button where to turn it on, they really have no clue on how the thing works.
For me that is the fun part and also sometimes the frustrating part. There is a lot of terms in photography such as shutterspeed, iso or aperture that have become almost second nature to me. But I am now talking to people who look at me as if I’m speaking Russian all of a sudden.. 
I usually do a very short bit of theory (you have to know where to find the buttons after all) and then we start by actually doing it. Which is usually the part where something clicks and they start to understand what I am talking about. And honestly I keep it simple; daylight only and some basic reflectionmaterial and the use of exposure compensation. Works miracles everytime!
Anyways…when I got home I felt like making something fairly simple and quick, so I picked another recipe from Donna Hay Magazine; the chicken with ginger and lemon. Ofcourse I forgot to get myself some veggies and stores were closed by the time I figured out I was veggie-less, so hence no vegetables here… I think this is definitely a dish with potential but the basic version was to salty for my taste. Although part of that could be due to the fact that I had to recalcute the qtys from four to one and I have been known to not really follow the recipe guidelines here, so maybe it was me. But the oystersauce that was in it, is quite salty, add chickenstock to that and well… overall too much salt. But as I said definitely a great base recipe which will be good with lots of other things.
Catch of the day
Now I thought it would be fun to share the photo that I received last night of one of the fishes that the guys have caught in Norway. I did tell you that the previous two fishing trips (in France) they didn’t catch a thing right? Well, it seems that this trip is certainly making up for that, because last night alone they caught 21 fishes!!! Wow…. This poor thing is one of them… Not sure what it is, except big..
It sounds like they’re having a great time and that good. I hate it when they come home unhappy… What’s the fun in that right?
So here is over to the recipe for the chicken:
Chicken, ginger and lemon stirfry
Yield: 4
Ingredients:
1 tablespoon of vegetable oil
2 skinless chicken filets, trimmed and thinly sliced
1 lemon, sliced
4 cm ginger, grated or minced
2 gloves or garlic, minced
1/4 cup (60 ml) oyster sauce
1/4 cup (60 ml) chicken broth
1/2 cup of Thai basil leaves
Directions:
Heat a wok or large non-stick frying pan over high heat until hot. Add the oil and heat until just smoking. Add the garlic and ginger and cook, stirring for 30 seconds. Add the chicken and lemon slices and cook, stirring for 1-2 minutes or until chicken is cooked through. Add the oystersauce and chicken stock and cook for 1-2 minutes or until the sauce has thickened slightly.
Remove from the heat and add basil to serve. Serves 4.
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
What a lovely chiciken dish! I love those flavours!!
What a great picture from that baeuty of a fish!! hahahah,…
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That chicken dish looks so scrumptious! Wow! Oozing with flavor!And that is some great fish!
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I love those fishing pictures! So much pride and joy from catching a fish…
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Look at that fish!!! The only place that I have seen fish that big here in Montreal is when we go icefishing… but that is really boring and cold.
If you find the chicken stock to be too salty a lot of brands make a sodium reduced version. I have to buy those because the salt in chicken stock makes me gag!
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Simone (junglefrog) — June 15th, 2009 at 22:41
Amazing the size of that fish isn’t it? It’s not the best or most flattering photo of Tom though, so not sure if he’s gonna like me posting it for the world to see… haha..
I didn’t know you had less salty stock… Have to go and see where I can find it, as I definitely do not like the salt content in the regular one (and am too lazy to make my own stock…)
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A very interesting post Simone. It’s great you get to impart your professional knowledge to a group of people who are keen to have their cakes looking like masterpieces. The stir fry looks delicious…shame it was a little too salty. As for the fish…Wow! Let’s see what you do with it…
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Simone, this is just the thing i am craving for right now. looks so satisfying and full of flavor! great shot too!
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I can tell you that few things can make my husband smile as broadly as holding a big fish like that!!
The chicken looks so tasty…especially the lemon, my favorite!!!
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I don’t think I’ve ever tried lemon and ginger together before! How is that? Looks like a great tasting combination.
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That chicken looks tasty! I really like ginger heavy sauces like this.
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What a delicious dish! By the way, what a big fish!!! I wish I could catch one like this one day!
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