Raw stir-fried sand ginger chicken

Raw stir-fried sand ginger chicken

Rich aroma of sand ginger, slightly wine aroma

The chicken is tender and tender, and the color is very attractive!

The most important thing is that this is a good dish with quite many therapeutic effects!

The older generation of Laoguang people all like this dish very much!



Therefore, this dish will not appear in too high-end restaurants in Guangdong, but it can be ordered in some food stalls, traditional Cantonese restaurants, farmhouses, and suburban specialties. The way it appears is more in the form of "Shajiang Jelly Chicken Pot". As soon as it is served, it will hear the sound of "Jelly". When the lid is lifted, the aroma is strong, which can make people's appetite increase!

A few days ago, I found someone carrying sand ginger and selling it on the roadside, so I decisively asked for a pound! One pound, you can eat for some time, haha!

There is no open fire at home, so it is relatively difficult to cook dishes, but I actually like this dish very much. It is actually a cold constitution, so my mother often cooks this dish for me all winter!

About Shajiang


Shajiang is also called Shannai. Kaempferia is a perennial herb that is not cold resistant and has medicinal roots. Kaempi has the same sex and taste effect as ginger, so it is commonly known as sand ginger. Native to tropical Africa and Asia. It is distributed from the south to the southwest of my country, such as Guangdong and Guangxi, Taiwan, Fujian and Yunnan, and is mostly cultivated. Happy to be born on hillsides, under forests, and in grass.
In late autumn and early winter, when the local upper stems and leaves turn yellow, the 1 - 3-year-old rhizome is dug up, the soil is washed away, the fibrous roots are removed, cut into slices, smoked with sulfur for one day, and dried in the sun. Part of the use is the roots of the ginger plant galangal.
Nutritional analysis: The rhizome of kaempferia chinensis contains volatile oil. Its main components are Borneol, Ethylcinnamate, and Camphene. The roots also contain Kaempferol and Kaempferide. It has the effects of dispelling cold, removing dampness and removing filth.
Relevant population: It can be eaten by the general population. Avoid taking it for those with yin deficiency and blood deficiency and stomach stagnation.
Cooking uses: Mainly used as a seasoning, such as preparing marinade, or as an ingredient for the "five spices".
Therapeutic effects: Sarangal is spicy and warm in nature, and enters the stomach meridians; it has the effects of warming the middle and dispelling cold, appetizing appetite and digestion, regulating qi and relieving pain; it is suitable for people with cold stomach pain, and people with bowel sounds and diarrhea. The grain is not fragrant and do not think about eating, or people who stop eating and cannot resolve it. "Compendium of Materia Medica":"Warm, dispel evil spirits, cure cold pain in the heart, cold-dampness cholera." "Materia Medica Huiyan":"Treat all symptoms of cold after stopping eating."

Remarks:
1. Put it in clothes to prevent insects;
2. Eat too much ginger at a time, so as not to absorb a large amount of gingerol, which will stimulate the kidneys during excretion through the kidneys and cause "excessive heat" symptoms such as dry mouth, sore throat, and constipation;
3. Don't eat rotten ginger or frozen ginger, because ginger will produce carcinogens after deterioration. Because ginger is warm and has the effect of relieving the surface, it can only be used as a dietary therapy when suffering from cold.