Ginger and Scallions Chicken Recipe (姜葱鸡)March 15th, 2007Recipes, 30-Minute Recipes, Recipes45 Comments
Stir-fried chicken with ginger and scallions (姜葱鸡) is a traditional Chinese dish. 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-scallions style of cooking is often my litmus test when I go to a new Chinese/Cantonese restaurant. If a chef can make a mighty wok hei-infused ginger-and-scallions dish–be it chicken, beef, 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.
Ginger and scallions. Chicken and rice. My ideal and homey meal.
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