Spicy foods – cook with Red Ginger

July 8, 2020 0 Comments

Spicy foods are yummy and they give your tongue a little zing or a fiery blast when you eat them. Many spicy foods contain compounds that might protect you from certain health problems. They also supply key vitamins and minerals that you need for better health.

Spicy food - spice

Red ginger has a bit of a kick, but not too hot, also it contains such impressive health benefits. So when I needed spicy or a little hot flavour, red ginger would be my first choice!


Red ginger possessing a heat and flavour twice the strength of regular or white ginger. Its warming taste have the power to fight off infections such as the common cold and the flu, it also can aid with digestion, nausea, joint health.


Today, I’m sharing some of recipes cook with red ginger, if you like spicy food give it a try!


1. Ginger Chicken salad

Ginger chicken salad

  • 4 Chicken breast fillets
  • 2 tsp oil
  • 1 red capsicum
  • 1 green capsicum
  • 1 yellow zucchini
  • 6 spring onions, thinly sliced
  • ⅓ cup chopped fresh coriander
  • ½ cup toasted cashews, roughly chopped

Ginger Dressing

  • 4 tbsp oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp honey
  • 1 tbsp Red Ginger Powder
  • 2 tsp light soy sauce
  1. Preheat the oven to hot 210°. Place the chicken in an ovenproof dish and lightly brush with oil. Cover loosely with foil and bake for 15 minutes, or until just cooked. set aside to cool slightly.

  2. Meanwhile, cut the capsicums and zucchini into thin strips and put in a bowl with the spring onion and coriander. Mix together and set aside while making the Ginger Dressing.

Ginger Dressing : Place all the dressing ingredients in a jar; shake to combine.

  1. Slice the chicken fillets into 5 cm diagonal strips and add to the vegetables.

  2. Gently pour the dressing over the salad, coating the chicken and vegetables well. Sprinkle with cashews to serve


2. Chicken Pawpaw Salad with Ginger Dressing

Chicken Pawpaw Salad with Ginger Dressing

  • 4 chicken breast fillets
  • 1 tbsp oil
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1 red capsicum, seeded
  • 2 small zucchini
  • 1 celery stick
  • 3 spring onions, sliced
  • ⅓ cup chopped fresh coriander leaves
  • 750 g pawpaw
  • ½ cup toasted unsalted macadamia nuts, chopped

Ginger Dressing

  1. Preheat oven to hot 210°C. Place chicken in an ovenproof dish and coat with the combined oil, soy sauce and honey. Cover with foil and bake for 15 minutes, until tender. Cool, then slice the fillets into thin strips. set aside.

  2. meanwhile, cut the capsicum, zucchini and celery into 5 cm long, thin strips. Place in a large bowl with the onion and coriander. Add chicken; mix well. chop the pawpaw into 2 cm cubes; gently stir into the salad.

Ginger Dressing

  1. Place the ingredients in a jar and shake well to combine. Pour over the salad and carefully fold through. Scatter the macadamia nuts on top and serve.

Mirin is a low alcohol sweet A cooking wine made from rice.


3. Sweet Soy Chicken with Bok Choy

Sweet Soy Chicken with Bok Choy

  • 4 bok choy
  • 1 tbsp olive oil
  • 4 tsp sesame oil
  • 2 chicken breast fillets, cut into thick strips
  • 2 small red chillies, seeded and finely chopped
  • 2 tsp Red Ginger Powder
  • 6 spring onions, sliced
  • 1 small red capsicum, thinly sliced
  • 450 g hokkien noodles
  • ½ cup chopped fresh coriander
  • 2 tbsp sweet soy sauce
  1. Soak the bok choy in a basin of cold water for 2-3 minutes; drain. place in a pan of boiling water. Simmer for 2 minutes, then cool under cold running water; drain. Halve lengthways; set aside.

  2. Heat the olive oil and 1 tsp of sesame oil in a large wok. Add chicken and stir-fry over high heat for 3-4 minutes, until cooked. Set aside.

  3. Heat 2 tsp of sesame oil in the wok. Add the chilli, red ginger powder, spring onion and capsicum. Stir-fry over high heat for 2-3 minutes, or until softened. set aside.

  4. Heat the remaining sesame oil in the wok, then add the bok choy. Stir-fry for 1 minute. Set aside, keeping warm. Meanwhile, place the noodles in a large bowl, cover with boiling water and set aside.

  5. Return the chicken and vegetables to the wok and heat through. Add the coriander and sweet soy sauce; stir-fry for 2-3 minutes more.

  6. Drain the noodles, top with the chicken mixture and serve with bok choy.


4. Gingered Chicken and Mushrooms

Gingered Chicken and Mushrooms

  • 2 tbsp cornflour
  • 1 cup chicken stock
  • 2 tbsp soy sauce
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp sesame oil
  • 4 chicken breast fillets, cut into thin strips
  • 2 tbsp Red Ginger Powder
  • ½ cup bamboo shoots, sliced
  • 1½ cups mixed mushrooms halved
  • 2 tbsp chopped fresh basil
  1. dissolve the cornflour in a quarter of the stock. Add soy sauce, lemon juice and remaining stock. set aside.

  2. heat oil in a wok, add chicken, capsicum, bamboo shoots, mushrooms and red ginger powder. stirring for 4-6 minutes, until the chick is cooked.

  3. stir in the liquid and basil and bring to the boil to thicken. season with salt and pepper, to taste. serve with steamed rice.


5. Thai-style Chicken with coriander Mango salsa

Thai-style Chicken with coriander Mango salsa

  • 2 tbsp oil
  • 1 red chilli, finely chopped
  • 1 tbsp chopped lemon grass
  • 1 tbsp Red Ginger Powder
  • 500 g chicken tenderloins, sliced
  • 1 tbsp soy sauce
  • 2 tbsp fish sauce
  • ½ tbsp palm sugar
  • ¼ cup lime juice
  • 150g fresh Hokkien noodles

Coriander Mango Salsa

  • 1 small onion, finely chopped
  • 1 tbsp fresh coriander, chopped
  • 100 g mango, finely diced
  • 2 cloves Black Garlic, chopped
  • 2 tbsp red wine vinegar
  1. heat oil in a pan, add chilli, lemon grass and cook over moderate heat for 2 minutes

  2. add chicken and brown for 3 minutes.

  3. add soy and fish sauces, red ginger powder, sugar and lime juice. Simmer for 5 minutes, until the chicken is cooked.

  4. meanwhile, cook the noodles in boilingwater until tender. Drain, add to the pan and toss well.

  5. Serve with Coriander Mango Salsa

Make Coriander Mango Salsa

  1. Combine all the ingredients in a bowl and mix well.


6.  Hot and Spicy Chicken Wings

Hot and Spicy Chicken Wings

  • 12 chicken wings, halved
  • 2 tbsp oil
  • 1-2 fresh chillies, seeded and chopped
  • 2 tbsp fennel seeds
  • 2 tbsp sesame seeds
  • 1 tbsp Red Ginger Powder
  • 3 cloves Black Garlic, crushed
  • 2 tbsp soy sauce
  • ¼ cup dry sherry
  • ¼ cup honey
  1. Trim the fat from chicken wings

  2. Heat oil in a heavy- based pan and stir-fry the chicken wings for 5 minutes.

  3. Add chilli, fennel, sesame seeds, red ginger and garlic.

  4. Stir-fry for 30 seconds before adding the remaining ingredients. Cover and reduce the heat to low, and cook for 12-15 minutes, stirring occasionally, until all the syrup is absorbed.

  5. serve with cooked noodles or rice.

If you love heat but you’re afraid to chow down on some seriously spicy foods, these recipes could lead you to a lighter start, hope you enjoy it!


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