Comments on: Ginger and Scallions Chicken Recipe (姜葱鸡)

By: Lim KY

Lim KY — Mon, 05 Dec 2011 08:11:15 +0000

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.

By: Simon

Simon — Thu, 13 Jan 2011 22:31:47 +0000

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?

By: Rasa Malaysia

Rasa Malaysia — Tue, 15 Jun 2010 15:16:07 +0000

One boneless and skinless chicken breast is about 8 oz to 10 oz, depending on the size.

By: Effie

Effie — Tue, 15 Jun 2010 09:56:02 +0000

How much exactly is one chicken breast fillet (in weight)? Thanks.

By: fish

fish — Sat, 25 Oct 2008 18:22:00 +0000

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!

By: Anonymous

Anonymous — Fri, 19 Sep 2008 19:27:00 +0000

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. ;)

By: daphne

daphne — Wed, 06 Jun 2007 18:19:00 +0000

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.

By: k.t.x

k.t.x — Sat, 24 Mar 2007 02:50:00 +0000

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.

By: simcooks

simcooks — Thu, 22 Mar 2007 22:18:00 +0000

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?

By: Vero

Vero — Wed, 21 Mar 2007 23:20:00 +0000

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…