Ginger and Scallion Chicken (薑蔥燜雞)

@AniphaeS

Published in 

Food made in China

 · 1 year ago

Ginger and Scallion Chicken (薑蔥燜雞)

Ingredients:

• 2 pound chicken thighs or breasts, cut into medium-sized pieces
• 2 tablespoons oil
• 1 tablespoon cornstarch
• Salt and pepper to taste

For the Ginger Scallion Sauce:

• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoons Shaoxing wine
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil
• 1/4 cup chicken broth
• 3 slices ginger
• half yellow onion (cut in strips)
• 2 scallions (cut in 2 inches)
• 2 cloves garlic, minced

Instructions:

• In a bowl, combine the chicken pieces with cornstarch, a pinch of salt, and a pinch of pepper. Mix well and set aside for about 15 minutes.
• In another bowl, mix together the light soy sauce, dark soy sauce, Shaoxing wine, sugar, and sesame oil. This will be your sauce for the dish. Set it aside.
• Heat a large skillet over high heat. Add the cooking oil and let it get hot.
• Add the marinated chicken to the hot pan. Stir-fry until the chicken is cooked through and has a nice sear on the outside, about 3-4 minutes. Remove the chicken from the pan and set it aside.
• In the same pan, add a bit more oil if needed. Add ginger and yellow onion, and stir-fry for about 1-2 minutes until fragrant and slightly browned. Add the minced garlic and stir-fry for an additional 30 seconds.
• Return the cooked chicken to the pan. Pour the sauce mixture over the chicken. Stir-fry for another 3-4 minutes, ensuring the chicken is well-coated with the sauce.
• Add the chopped scallions to the pan. Stir-fry for an additional 1-2 minutes until the scallions are wilted and everything is well combined.
• If the sauce is too thick, you can add a bit of chicken broth or water to achieve your desired consistency.
• Transfer the Ginger and Scallion Chicken to a serving platter and serve hot with steamed rice.