Shājiāng Jú Jī (沙姜焗鸡, Sand Ginger Steamed Chicken)
Who would have thought anything other than rice could be made in my rice cooker?
I traveled to Fóshān (佛山) in Guǎngdōng (广东), China and learned how to cook this dish that titillates the senses. Qiūfán (秋凡), a lovely young mother, taught me how to make Shājiāng Jú Jī (沙姜焗鸡, Sand Ginger Steamed Chicken) in her rice cooker. So simple, so impatient was I to try it as the room filled with its aroma, so distinct in flavor, and so delectable!
After Qiūfán’s husband tried her cooking he thought, ‘This is the perfect woman!’ and had to marry her. Every evening he requires a four course meal — one vegetable dish, one meat dish, one fish, and one of which must be a soup! Well I can imagine her husband falling in love with this chicken dish, yelling approvingly “Till death do us part!”
If you’ve got a rice cooker, you can do this too and perhaps even secure a life partner. I’ve taken Qiūfán’s Shājiāng Jú Jī (沙姜焗鸡, Sand Ginger Steamed Chicken) and used drumsticks instead of one whole Chicken. I’ve also added a dash of sugar, which you can choose to omit or keep.
Shājiāng (Sand Ginger or Galanga) is unlike your everyday ginger rhizome, hot and spiking the taste buds. Shājiāng is a fragrant rhizome with darker brown skin. The blend of Shājiāng with peanut oil carries a nutty aroma out of the rice cooker blowhole and flirts with your olfactories until done. If you can’t find Shājiāng, go ahead and use everyday ginger, but be warned the flavor will be spicy and possess a completely different fragrance.
Serves 2-4
Ingredients:
- 8 small chicken drumsticks
- 2 1-inch pieces Shājiāng (沙姜, Sand Ginger), finely chopped
- 1 tablespoon dark soy sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons peanut oil
Method:
- Wash the drumsticks. Mix Shājiāng (Sand Ginger), dark soy sauce, soy sauce, sugar, and salt together then pour over the chicken. Rub the marinade evenly onto the chicken.
- Place chicken in rice cooker pot and drizzle with peanut oil. Close the hatch and press play! When the chicken is done, the rice cooker will stop.
Serve with rice and feel free to splash a little sauce over the chicken and rice.
Take a peek at the other easy dishes Qiūfán taught me while I visited in Fóshān.
List of places that may carry Shājiāng (沙姜, Sand Ginger):
- Ranch 99 (http://www.99ranch.com)
- H Mart (http://www.hmart.com/)
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Wow! such a simple recipe. I felt like I could smell the food while I was reading the recipe. I will have to try this if I can find some of that elusive sand ginger around here.
I live in Sacramento, California area I want to know where to get this Sand Ginger. Please someone help me out!
Oh Shanti, I’ve been puzzled about the name.. but when I checked the Wiki link, I knew exactly what you were referring to. In Indonesia, we call this laos. In most South East Asian recipes, its common name is Galangal. I usually purchase this rhizome either at 99Ranch market or H Mart. You may visit their respective websites for locations in th US.
Hi Tuty, Thanks for the location suggestions. When I am next in California I’ll look for Sand Ginger at the Ranch 99. Thanks so much, Tuty!
Galangal can be found in all Asian market and grocery store in Stockton, CA. Can’t wait next week to cook this Sand Ginger Steamed Chicken only four (4) ingredients love your easy and simple recipe. Will let you know how it taste
[...] presses play. That’s it? This must be the easiest recipe I’ve learned thus far in my project. Get the recipe! Suàn Róng Zhēng Dàizi (蒜蓉蒸带子, Steamed Scallop with Minced [...]
hi, quick question. Do u mean the automatic rice cooker? u place the chicken with or without rice? how will the rice cooker know when the chicken is done?
hope you can clarify. THANKS!
Oh MY!!! Must try!
wow what a great recipe and in a cooker love it
Thanks Rebecca! I just tried the recipe with what I thought was the right Galangal, but learned that not just any will do. I hope if you get to try this recipe, you’ll be able to find Sand Ginger. Thanks for reading and commenting.
Hi Lim, Yes, an automatic rice-cooker will do. I learned from a lady who had one she set to 35 minutes. Mine is automatic and shuts off after 15-20 minutes (or until it thinks enough moisture has left). The chicken, no matter which part or how much I cook, is always done. If I leave it in the cooker beyond its auto-time, it ends up a little overly cooked. No need to add additional water. The moisture from the chicken and perhaps even the water after washing the chicken, will suffice.
[...] for ingredients Shauna and I would turn into experiences. I bought 18 mini chicken drumsticks for Sand Ginger Steamed Chicken and some King Oyster mushrooms, Shiitakes, and other fungi for the herbivore alternative to my [...]
Wow, after years of using sand ginger (indonesia:’Kencur’) for Java/Bali/Malaysian cooking I was found this recipe loking for some other ideas from China.
@ Tuti: Tuti, the sand Ginger is for sure…’Kencur’ not Laos/Lengkuas or Galanga… Although Laos/soy sauce/sugar will be tasty…It will be different.
As a caterer in LA specializing in Indonesia I Have gone out of my way to get quantities of sha Jiang=sandginger=Kencur…Right now Im cleaning/slicing/freezing a motherload of 90lbs…If anyones flipping out for it, lookup my contact info ‘lasiankitchen.com’
And Shanti, Thanks for sharing this south china gem, cant wait to try!…Yum!
[...] Arrow Factory’s bakery, bruschetta by Raina (who also makes her own sourdough bread), and sand ginger chicken by [...]
Perhaps this will give a clearer picture of waht sand ginger is http://deliciousmalaysia.com/cekur-sand-ginger/
Thank you, Peng! All the insight we can get, the better.
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[...] · In Recipes 食谱 Last week, I finally had the privilege of trying out Shanti’s sand ginger chicken over a girly dinner. Needless to say, I stuffed myself . The next day as I was grocery shopping, I [...]