Cantonese Ginger and Scallion Chicken
Chicken thighs wok-tossed with fresh ginger and spring onion in a light soy and Shaoxing wine sauce, one of Cantonese cooking's most iconic combinations.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss 360g chicken thigh pieces with 2 tsp cornstarch, pinch of salt, and white pepper; marinate 5 minutes. Mix 3 tbsp light soy sauce, 2 tbsp Shaoxing wine, 1 tsp sesame oil, and 0.5 tsp sugar in a bowl. Mince 4 garlic cloves, cut 60g ginger into matchsticks, slice 8 scallion stalks into 5cm lengths. Mix 1 tsp cornstarch with 2 tbsp water.
Sear
Heat 4 tbsp oil in a wok over high heat until smoking. Working in two batches if necessary, add chicken in a single layer, sear 2–3 minutes without moving until golden. Toss and cook 2 minutes more until cooked through; transfer to a plate.
Bloom
Return wok to high heat. Add garlic and ginger, toss 1 minute until fragrant and edges turn golden.
Build
Pour the sauce into the wok, stir 30 seconds. Add cornstarch slurry, cook 30 seconds until glossy and thickened.
Finish
Return chicken to wok, add scallions, toss once to combine over high heat for 15 seconds.
Plate
Spoon the chicken and sauce over 400g steamed jasmine rice and serve immediately.
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