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.

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Ingredients: Ginger & Scallions Chicken

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 & Scallions Chicken

Ginger and Scallions Chicken

My mum’s recipe for Chinese-style ginger scallions chicken stir-fry, a timeless classic.


  • 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


  1. 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.
  2. Add chicken pieces and stir fry until they are no longer pink on the surface.
  3. Add (A), mushrooms and remaining scallions. Simmer for 3-4 minutes, lid on, turning the chicken pieces once halfway with kitchen tongs.