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This time, I chose Chinese cabbage to serve with the chicken.
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Cut the core part of the Chinese cabbage into thick matchsticks if you can.
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But you can cut into your desired shape and size.
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Put the Chinese cabbage into a heat resistant dish.
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Cover with cling film and microwave for 4 minutes at 600 W until slightly wilted.
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Drain the Chinese cabbage in a colander.
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Grate, chop or julienne the ginger, and combine with the seasonings.
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Marinate the meat with this ginger sauce.
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Cover with cling film.
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If you have time, you can let it sit for a while to get the flavors of the seasonings to settle into the meat.
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Or you can microwave it straight away.
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Microwave for 6 minutes at 600 W. Check the chicken by looking at it from the bottom of the dish, or poke with your finger to see if it's done.
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If it's not, microwave it again, 30 seconds at a time.
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The cling film might tear a little.
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Sometimes, it gets burnt a little as well.
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Remove from the microwave, and leave it to rest for about 15 minutes.
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By letting the meat sit for a while, you can keep the moisture on the inside to make it juicy.
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Thinly slice the chicken.
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The marinade sauce left in the dish is going to be the sauce to pour over the meat and vegetables.
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This is how I served the chicken before I pour over the sauce.
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You can use any vegetables you like instead of Chinese cabbage to serve with the chicken It also goes well with raw vegetables.
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You can serve it with the sauce like this.
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The sauce is quite sweet.
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Adjust it to your liking.
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It tastes even better if you add grated garlic with the ginger.
