- Published on
Ginger Scallion Chicken
- Authors
- Name
- Jack Qin
Ginger Scallion Chicken is all about bold ginger aroma and a quick simmer for juiciness. Sear the chicken until lightly caramelized, then finish with wine and sauce.
Ingredients
Main
- Chicken 500g (thighs preferred)
Marinade
| Ingredient | Amount |
|---|---|
| Salt | 1 tsp |
| Sugar | 1 tsp |
| Light soy sauce | 1 tbsp |
| White pepper | A pinch |
| Peanut oil | A little |
Aromatics
- Lots of ginger slices
- Scallion segments
- Garlic cloves
- Sand ginger or shallot (optional)
Seasoning
| Ingredient | Amount |
|---|---|
| Shaoxing wine or baijiu | 3 tbsp (or half a cup for a larger wok) |
| Dark soy sauce | 1/2 tbsp |
| Oyster sauce | 1 tbsp |
| Light soy sauce | 2 tbsp |
| Sugar | 2 tsp |
Instructions
1. Clean and marinate
Rub chicken with a little flour, rinse clean, and pat dry. Mix with the marinade and rest for 15 minutes.
2. Sear aromatics
Heat oil, add ginger, garlic, sand ginger, and shallot. Fry until golden and fragrant, then remove and set aside.
3. Brown the chicken
Using a little of the infused oil, sear the chicken over medium-high heat until golden.
4. Simmer
Return the aromatics, pour in the wine, cover, and simmer over low heat for 5 minutes.
5. Season and finish
Add light soy, dark soy, oyster sauce, and sugar. Toss to coat, then add scallions and stir briefly before serving.
Tips
- Use plenty of ginger for the signature aroma.
- Pour wine along the pan edge to release fragrance.
- Thigh meat stays juicy, breast can dry out.
Result
Bright ginger aroma, savory sauce, and tender chicken with wok character.