Cooking with Alison

Stir Fried Chicken with Ginger and Scallions

In Meat and Eggs on November 22, 2010 at am

Ginger and green onions go great together, especially when they’re paired with chicken.  For example, many Chinese poached chicken recipes use ginger and green onions in the poaching liquid.  I usually use them as a condiment for chicken when I make ginger scallion dip (recipe here).  You could also make a simple stir fry with these healthy and fresh ingredients.

Stir Fried Chicken with Ginger and Scallions Recipe

serves 2 to 3 alongside other dishes

3 boneless, skinless, chicken thighs, cut into bite sized pieces

3 cloves garlic, minced finely

4 to 5 whole stalks of green onions, cut into 2 inch long pieces (use green and light green parts, but discard the white/root part)

4 slices ginger, cut into thin strips

1 tbsp soy sauce

1 tbsp oyster sauce

1/2 tsp sesame oil

1/2 tsp shaoxing rice wine

1/2 tbsp cornstarch

dash ground white pepper (to taste)

2 tbsp vegetable oil

In a medium sized bowl, marinate the chicken with the garlic, soy sauce, oyster sauce, sesame oil, rice wine, white pepper, and cornstarch for at least 1 hour.  Heat a wok over high heat.  When the wok is very hot, add the vegetable oil and swirl it around to coat the bottom half of the wok.  Working quickly, add the ginger and spread the chicken across the bottom of the wok.  Be careful not to get splattered by the hot oil.  Stir constantly until the chicken is almost cooked through, about 2 to 3 minutes.  Then add the green onions and stir constantly until the light green parts have softened but are still crisp and the chicken is completely cooked through, about 30 seconds to 1 more minute.  Dish out and serve immediately with rice.

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