Here’s a simple and delicious dish to make at home.
You’ll find this at most Chinese restaurants as it is super easy and fast to whip up.
It’s also super versatile as the ginger and scallion flavours also work with beef, pork, fish fillet or even firm tofu (for vegetarians).
Personally, I like to marinade the chicken first so the meat absorbs the flavours, while I cut the other ingredients.
We love this dish because of the fragrant ginger and scallions – and goes so well with white rice. Fry an extra egg – and dinner is ready!
TIPS:
* Use cornstarch to marinade meat to make it tender.
* Cut the chicken into thin slices so it cooks easily.
* You may add some water or cornstarch mix at the end if you like a bit more gravy.
* As always, adjust taste at the end with salt/soy sauce if needed.
* I add the white parts of the scallion first to the wok to release flavours; I’ll add the green parts at the end to ensure it is not overcooked.
* Cooking wine is optional for this dish.
Ginger scallion chicken [Recipe]
Course: Lunch, DinnerCuisine: ChineseDifficulty: Easy2
servings15
minutes10
minutesEasy stir-fry ginger scallion chicken recipe.
Ingredients
2 chicken breast (skinless), sliced thinly
2 stalks of scallion, cut into 2-inch length
2-inch ginger, sliced thinly
1.5 tbsp oyster sauce
1 tbsp shaoxing wine (optional)
4 garlic cloves, sliced thinly
- Chicken marinade
1/2 tbsp corn starch
2 tsp light soy sauce
1 tsp sesame oil
1/2 tsp sugar
dash of pepper
1/2 tsp salt
Directions
- Marinade chicken with all the marinade ingredients. Set aside.
- Heat up cooking oil in wok. When it’s hot, fry garlic and ginger until fragrant.
- Add the chicken and fry until it is cooked thoroughly. Add the white parts of scallion and fry for about 1-2 minutes.
- Add the oyster sauce, shaoxing wine and mix well. Adjust taste with soy sauce/salt if needed. Add more water if you like more gravy.
- Add the remaining scallion and fry briefly. Turn off heat and serve.
