Chinese Ginger Scallion Chicken
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 320g per person. Country of origin: China. Includes fresh ginger. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 154 kcal
- Protein
- 14.6 g
- Carbohydrate
- 10 g
- of which sugars
- 2.2 g
- Fat
- 6.2 g
- of which saturates
- 1.4 g
- Fibre
- 1 g
- Salt
- 0.82 g
Ingredients
- 650g boneless chicken thighs, sliced
- 35g fresh ginger, finely shredded
- 6 spring onions, cut into 4cm lengths
- 2 garlic cloves, sliced
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1 tsp cornflour
- 1 tbsp groundnut oil
- 300g cooked jasmine rice
- 200g steamed pak choi
Method
Mix the chicken with soy sauce, Shaoxing wine, sesame oil and cornflour.
Heat a wok until smoking, add the oil and stir-fry the chicken in two batches.
Add garlic, most of the ginger and the white spring-onion pieces; toss for 1 minute.
Return the chicken, add a splash of water and cook until the sauce clings.
Fold through the green spring-onion pieces and remaining ginger, then serve with rice and pak choi.
Reviews
Fast, savoury and properly gingery. I found two tablespoons of soy enough for us and did not add any extra salt.
John RedwoodThe cornflour marinade gave the chicken a very tender finish. I swapped pak choi for choy sum and it worked beautifully.
Roger ThorogoodAdding some ginger at the end was clever: it kept the flavour fresh instead of letting it disappear into the stir-fry.
Steve Allanson