Ginger scallion chicken [Recipe]

• 

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.

• 

• 

• 

• 

• 

• 

• 

• 

• 

•