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 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.
SUBSCRIBE AND NEVER MISS A RECIPE
SUBSCRIBE TO RASA MALAYSIA NEWSLETTER AND GET EASY AND DELICIOUS RECIPES DELIVERED TO YOUR INBOX. If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.
All photos and recipes on Rasa Malaysia are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to http://rasamalaysia.com/recipe-ginger-and-scallion-chicken/. Thank you very much!