Ginger and Scallion Chicken
姜葱炒鸡
Chicken is browned in scallion oil and finished with ginger, onions and rice wine without adding water.
Published
English adaptation and editing of authorized supplied recipes: Chinese Home Cooking.
Ingredients
Quantities are included where specified in the original recipe.
- 500 g (1 Chinese jin)chicken
- ginger
- 2 spoonfulslight soy sauce
- 1 spoonfuldark soy sauce
- 2 spoonfulsoyster sauce
- a littlesugar
- scallions
- large scallions
- onion
- 4 spoonfulsrice wine
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Chinese jin (斤) is retained alongside its mainland market-weight equivalent: 1 jin = 500 g.
Step-by-Step Instructions
- 01
Cut the chicken into pieces and mix with ginger, light soy sauce, dark soy sauce, oyster sauce and a little sugar. Marinate for 20 minutes.
- 02
Fry scallion sections over low heat until golden, then remove them. Cook the large scallions and onion in the scallion oil until fragrant and set them aside.
- 03
Brown the chicken on both sides in the remaining scallion oil. Add the rice wine, cover and simmer over low heat for 6 minutes.
- 04
Return the cooked onion and large scallions and stir-fry briefly. Sprinkle with chopped scallions and serve.
Illustrated Cooking Guide
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Cooking Method
Ginger and Scallion Chicken
Chicken is browned in scallion oil and finished with ginger, onions and rice wine without adding water.
Ingredients
- 500 g (1 Chinese jin)chicken
- ginger
- 2 spoonfulslight soy sauce
- 1 spoonfuldark soy sauce
- 2 spoonfulsoyster sauce
- a littlesugar
- scallions
- large scallions
- onion
- 4 spoonfulsrice wine
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Chinese jin (斤) is retained alongside its mainland market-weight equivalent: 1 jin = 500 g.
Method
- 01
Cut the chicken into pieces and mix with ginger, light soy sauce, dark soy sauce, oyster sauce and a little sugar. Marinate for 20 minutes.
- 02
Fry scallion sections over low heat until golden, then remove them. Cook the large scallions and onion in the scallion oil until fragrant and set them aside.
- 03
Brown the chicken on both sides in the remaining scallion oil. Add the rice wine, cover and simmer over low heat for 6 minutes.
- 04
Return the cooked onion and large scallions and stir-fry briefly. Sprinkle with chopped scallions and serve.
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