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Ginger and Scallion Chicken Recipe

Ginger and Scallions Chicken
Ginger and Scallions Chicken pictures (5 of 5)

Ginger and scallion chicken (姜葱鸡) is a traditional Chinese recipe. As simple as the ingredients sound, this is not an easy dish to cook well. This dish needs a lot of wok skills. Hence, this ginger-and-scallion style of cooking is often my taste test when I go to a new Chinese or Cantonese-style restaurant. If a chef can make a mighty wok hei-infused ginger-and-scallion dish—be it chicken, beef, ginger and scallion crab, or lobster—it’s a sure fire sign that the food will be great.

At home, I like cooking this dish when I want something quick and simple with my steamed rice (aka 30-minute meal) . I always marinate the chicken meat with potato flour (生粉) or corn starch. (This is one of the many secrets of Chinese cooking; this process will make the meat extra tender and smooth.) I once asked a master Chinese chef and he told me that potato flour is preferred as a tenderizing agent due to the gelatinous texture. He also told me that a wee bit of baking soda will do even more wonders to tenderize the meat, which you can learn all about it on my cashew chicken recipe post.

Ginger and Scallion Chicken

Ginger and scallion chicken and steamed rice is my ideal and homey meal. Try this ginger and scallion recipe at home and it will become your dinner table staple.

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52 COMMENTS... read them below or add one

  1. TrueBluePenangite

    I love this dish but I personally prefer beef as the main meat. I am so glad that you’re back now as I have missed your posts. Going to try out your ginger-scallion recipe on my next day off. I hope you had a blast of a time in sunny Penang!!

  2. Passionate Eater

    Yes, those wok skills are hard to master, but it looks like you did it quite well! You are a wok pro Miss Rasa Malaysia!

  3. Yummy

    Yummy! But has anyone tried the Puter Nasi kandar restaurant in Perth which is said to be owned by PM Abdullah’s brother Ibrahim and a Chinese man? If true, what a story – Ali-Baba in Australia but Ali running the show! Only thing bothering me about this story is why would Abdullah’s brother want to work to Australia? Something wrong there.

  4. fooDcrazEE

    sounds delish …. infuse of ginger in the sauce and chicken….crunchy scallion……my… i miss it liao…indeed i have used some roasted pork and even chicken char siew with this style…

  5. Miss Tiny

    Could you find a recipe more simple and more delicious than this one? I don’t think so!!! Asian food is so full of tastes and colors… All your recipes are the best examples.
    Can’t wait for the next recipe!!!

  6. Allan Yap & Nigel A. Skelchy

    Yeah, the flour tip is cool. Allan always does that with his Kung Pao Cashew chicken. ;-) His signature dish! :-)

    Restaurant can go overboard with baking soda though. The prawns get really crunchy but they lose their sweetness and so does chicken. I prefer to use timing to keep chicken tender, which means you take the chook off the heat and let residual heat cook it through. I just had dinner and I’m hungry again. ;-)

  7. Kok

    That’s one simple yet delicious dish. I don’t know we should use the starch to marinate the chicken. I should try it next time. Thanks for the tips!:)

  8. MissyZ

    That looks amazing! I think I’ll be adding scallions to my shopping list this week :-)

    My mother (I’m half Chinese/Malay) swears by baking soda when she makes beef in oyster sauce – it really does make meat very tender.

  9. Chubbypanda

    Cornstarch and arrowroot powder are culinary necessities in Chinese cooking. They add the essential nuo mouth-feel to the food. Nuo is that sticky, starchy feel commonly associated with glutinous rice, and is considered one of the three ultimate textures in Chinese cuisine.

  10. Kenny Mah

    Ahh… so that’s the secret — marinating the chicken first! I have always just fried them as is. Now you tell me, it’s marinate first and with potato flour at that.

    Maybe now my family won’t complain so much when I cook this (I’m the only who likes chicken breast; they find it too dry and prefer drumsticks/wings).

    Danke!Q :)

  11. Rasa Malaysia

    Babe – exactly, it’s very versatile!

    Pablo – Thanks! The secret to great pictures is natural light…as to presentations, I only use white plants. ;)

    Susan – yes, they also call scallions spring onions…correct? :)

    TruebluePenangite – yes, I have a great time in Penang. Have fun cooking.

    PE – not really…there was no wok hei in my dish because smoke alarm didn’t go off this time!

    Boo – yes.

    WMW – Thanks.

    Yummy – oooh you have inside scoops…

    Foodcrazee – anything also can…as long as it fits your needs. ;)

    Miss Tiny – thank you thank you. :)

    Tummythoz – consider myself Americanized now…meat is always deboned and no skin now. :P

    Teckiee – yes, just use some potato flour or corn flour and you will have juicy meat.

    Allan and Nigel – I agree, the prawns in restaurants are all tasteless but great texture!

    Tiga – when are you coming to my house? ;)

    Kok – yes, let me know how it goes.

    Missyz – I have yet to use baking soda to marinate meat, must try now.

    CP – hear hear. ;)

    Nate 2.0 – thank you. Now you can make it at home.

    Rosa – green, yellow, white and creamy meat color…yes, very nice.

    Kenny – yeah, try the marinate the meat in the future.

  12. Audrey Cooks

    RM,what a coincidence! I made the almost similar dish on Thursday for dinner but could not post cos my hosting is down! ha ha ha! great minds think alike! I used chicken pieces, spring onions and young ginger slices blah blah blah ….

  13. aria

    i know exactly what you mean about ginger infused wok-hei flavors. theres a place in chinatown that has a ginger fried rice that is so simple to look at but the ginger and green onion flavors are out of this world! i;ve never tried to recreate it at home…this looks so wonderful! Droooool!

  14. Rasa Malaysia

    Audrey – please post your photos and recipe ASAP…I would love to compare notes. ;)

    Stef – yes, I think this is a very “safe” dish, that is, almost everyone can eat this. :)

    Budding Cook – yes, please try the recipe and let me know how it goes.

    Aria – exactly. There is one Chinese restaurant here that serves great “ginger and scallion fill-in-your-blank” with killer wok-hei…yum. It’s really hard to get that kind of wok hei at home.

    Nini – merci! :)

  15. Claude-Olivier

    Mon c’est trop beau !!! God, it too nice !!! your pictures are just fantastic…for a so “simple” recipe… I love it !


  16. Vero

    Thanks for the tip about the baking soda, I didn’t know about it… I’ll try it next time I use both chicken and my wok.
    Your pictures are beautiful, as always…

  17. simcooks

    Allo… I am catching up on your older posts. (Cos I have been busy searching for baby stuff after I got back from SG)
    Qn:Is your wok a non-stick teflon wok?
    Mine is, and I am afraid to heat it up too hot (until smoking) cos I thought that would destroy the teflon coating. Any comments?

  18. k.t.x

    emmm, this dish looks clinical altho i can sense its appeal! i always though chicken with bone churn out a better dish, instead of fillets etc.

  19. daphne

    i love this recipe, using fish… one of my ‘must order’s when i go out to eat.. i tried replicating this dish at home, but my fish turned flaky, and mush. anything wrong with what i’m doing? i htink the fish i’m using is basa freshwater fish.

  20. Anonymous

    We always order ginger and scallion chicken from the chinese restaurants. Maybe I should use your ginger and scallions chicken recipe and make them myself. ;)

  21. fish

    Im a fan of this recipe.Ive eaten it in many places back at kl & penang and all of them tasted good.The BEST is at jaya jusco prai penang at the food court.There's only 1 spot where they sell on the spot chinese dishes with rice.Awesome!

  22. Simon

    Hi Bee,

    well, I have a outdoor high btu wok burner for us in spring and summer. I tried this dish, and managed to get some flames in the wok. Basically i was heating wok for a long time, and once oil smoked a lot it was small flames in the wok when ingredients were added. I constantly tossed the food, and achieved some flames. The result was actually quite impressive. Isn’t this what they refer to as the “bao” technique?

  23. Lim KY

    Potato flour for marinating the chicken pieces – may I know is it sweet potato flour or potato flour ? sweet potato flour is difference from potato flour ? or the same thing.

  24. Laura

    Hello, I have made this dish several times using this recipe and the flavour is wonderful. The only problem I have is that the spring onions wilt whilst the chicken is cooking, which looks quite unattractive. Any tips on how to prevent them from wilting in the heat?

  25. Jane

    Quick question, when you say “add oil to seal in the juice of the meat,” do you mean coat the chicken in the oil and THEN add the potato flour? Or add the oil to the potato flour and mix it together and THEN add the chicken? Sorry I’m kind of new to cooking! Also, is it necessary to use a wok to cook this dish? Thank you in advance!

  26. Jennifer Schwarz

    This was a great meal. The chicken was very juicy and the ginger and scallions added so much flavor. I did notice that mine was a lot browner than the one you pictured above. Do oyster sauces have a lot of variety ( in hue and taste )? Thanks for the great recipe. I’ll be visiting your site often.

  27. presa1200

    Simple but delicious, even the malay communities appreciate it and made a malay version called ayam masak halia. This dish is all time favorite.

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