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Ginger Spring Onion Chicken 姜葱炒鸡

Prep Time:

10 minutes

Cook Time:

30 minutes

Serves:

6 servings

About the Recipe

Ingredients

Meat Options: Chicken Thigh or Chicken Breast.


To prepare for cooking:

  • 24 ounces (680g) boneless & skinless chicken thighs (cut into chunks)

  • 3 scallions (cut into long pieces, separate white and green parts)

  • 4 cloves of garlic (cut in half)

  • 6 slices ginger

  • 1 tablespoon oil

  • 3 shallots (cut into quarters)

  • 1/4 shaoxing wine

  • 1 and 1/2 cups chicken stock

  • 1 teaspoon light brown sugar

  • 2 tablespoon light soy sauce

  • 1 teaspoon dark soy sauce

  • 1/4 teaspoon white pepper

  • 2 teaspoon oyster sauce (optional)

  • 1 tablespoon cornstarch (mixed with 1 tablespoon water)

Preparation

Time to cook:

  1. Using the knife, lightly smash the white parts of the scallions, the garlic, and the ginger (use a firmer hand on the ginger).

  2. Spread the oil around the perimeter of the wok, and heat it until it just starts smoking.

  3. Add the smashed ginger slices, and fry for 15 seconds.

  4. Spread the chicken pieces in a single layer in the wok.

  5. Sear for 45 seconds.

  6. Flip them and fry the other side for another 30 seconds.

  7. Add in the white parts of the scallions, garlic, and shallots.

  8. Continue to stir-fry over high heat, mixing everything together for another 30 seconds.

  9. Add the Shaoxing wine, and stir-fry again for 20 seconds.

  10. Next, add in the chicken stock, brown sugar, soy sauce, dark soy sauce, white pepper, and oyster sauce.

  11. Cover and continue to cook on high heat for 5 minutes.

  12. Remove the cover, and cook for another 7 minutes to reduce the liquid.

  13. Then, immediately stir in the cornstarch and water mixture to thicken the sauce.

  14. Add more cornstarch slurry if you like a thicker sauce.

  15. Ready to serve!



Link to original recipe:

https://thewoksoflife.com/ginger-chicken/#recipe

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