Chicken with mixed pickles recipe - stir-fry with sweet and sour ginger

Chicken with mixed pickles

Mixed pickles from Hong Kong, in a can or jar, with ginger, shallots, papaya, cucumber and carrot in a sweet and sour syrup, are known by many as a sour accompaniment to meat and rice. In Cantonese cuisine, pickled young ginger is also added to the wok with chicken or duck: 子薑炒雞, chicken with young ginger.

The ginger is mild and crunchy, and the syrup from the can or jar does the work of sugar and vinegar in the sauce at the same time. Add the pickles only at the end and heat them through briefly, as they are already pickled and will lose their fresh bite if cooked for too long.

This way, within half an hour, a stir-fry is on the table that is sweet, sour and savoury all at once, and with a bowl of rice and some pepper, that is exactly enough for an ordinary weekday evening.