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Ginger and Scallions Chicken
Chicken with Ginger & Scallions (姜葱鸡肉) a homely and humble dish which my mum cooked almost weekly since we were young, and I still love eating it. It is the chicken version of her stir-fry pork with ginger and scallions recipe.
More chicken recipes:
- Steamed Chicken Herbal Soup Recipe
- Braised Chicken Drumsticks Recipe
- Steamed Chicken in Chicken Essence Recipe
If I do not want to think of what to cook, I know I can fall back on timeless everyday classics (家常菜) like this dish – it is easy, cheap and delicious. This type of food is what I truly call the taste of home – almost every Chinese family have their family recipe for this dish. I particularly like to drizzle the savoury gravy over my rice … good to the last drop!
Ginger and Scallions Chicken
My mum’s recipe for Chinese-style ginger scallions chicken stir-fry, a timeless classic.
Ingredients:
- 1 tbsp cooking oil
- 3 slices ginger sliced to thin strips
- 3 cloves garlic peeled and finely chopped
- 2 chilli padi thinly sliced omit or adjust to liking
- 3 stalks scallions (spring onions) ends trimmed and cut to 5cm (2 inch) length
- 250 grams boneless chicken breast or thigh fillet cut to bite-sized pieces
- one x 200g canned straw mushrooms drained
(A) Sauce
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp fish sauce
- 1 tsp sesame oil
- 1/4 cup water
- a few dashes of white pepper powder, to taste
Directions:
- Heat oil in the wok, add ginger and stir fry for 20 seconds. Then add garlic, chiilli & bottom white ends of the scallions; stir fry briefly until fragrant.
- Add chicken pieces and stir fry until they are no longer pink on the surface.
- Add (A), mushrooms and remaining scallions. Simmer for 3-4 minutes, lid on, turning the chicken pieces once halfway with kitchen tongs.
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