Ginger scallion chicken reminds me of dad ❤️
Unlike mum and I, dad has a milder palate. He would go for dishes like this whereas Mum and I would order fiery, spicy stuff like curry fish and kung pow chicken. In fact, I used to think that ginger scallion chicken was boring!
Not anymore though.
I now appreciate the comforting flavours of simpler dishes such as this one. This classical Chinese dish relies on the harmonious balance between fragrant aromatics and the velvety, umami gravy that wraps the tender, lightly charred chunks of chicken. Some people add dark and light soya sauce during the cooking process, but I find that oyster sauce is good enough.
For a cook, this dish is a godsend because it's so fast and simple to make. All you need is a wok.
Having made this quite a few times now, I've come up with a recipe I'm really happy with.
Here are the main ingredients for a kick-ass ginger scallion chicken
1) Chicken - The key is in the preparation of the chicken. First, choose chicken thigh as the fats will contribute marvellous flavour. Next, cut your chicken into thin slices so that you can sear them quickly in the wok without drying the chicken out. Finally, marinate the chicken in soy sauce, sesame oil, salt and white pepper some time before cooking. If I have time, I do it up to several hours ahead. This gives the chicken enough time to absorb the flavours before cooking, which eliminates the need to use too much seasoning during the cooking process.
2) Aromatics - ginger, garlic and spring onions. The combination of these aromatics will contribute a wonderful aroma to your dish.
3) Sauce - As the chicken is already pre-marinated, the ONLY sauce I add during the cooking process is oyster sauce. Believe me, this is more than enough. I don't even add salt!
4) Cornstarch - Adding a cornstarch solution at the end to thicken the gravy.
If you're short of time, you can also add vegetables like bok choy, green pepper, mushrooms, or carrots and voila, you have a complete one-pan dish for dinner.
Ginger Scallion Chicken
- wok, chopping board
- 150g boneless chicken thigh meat
- 1 tsp soy sauce
- 1/2 tsp white pepper
- 1/4 tsp sesame oil
- pinch of salt
- 2 stalks spring onions
- 2-3 cloves garlic
- 4-5 slices ginger
- 1 tbsp oyster sauce
- 2 tsp cornflour
- 100-150ml cup water
- Cut chicken into thin slices, roughly 1 inch long. Marinate in soy sauce, white pepper, sesame oil and salt for at least 30 minutes.
- Cut green part of spring onions into match stick length. Chop up white part.
- Heat up 1-2 tbsp oil in wok over high heat. Add white bottom part of spring onion, ginger and garlic to infuse oil with flavour.
- When garlic starts to brown, add chicken pieces. Spread out in one layer and sear until lightly browned. Flip and sear the other side.
- Add oyster sauce and water. Start with 100ml first. Simmer over low heat for 8-10 minutes or until chicken is cooked. Add more water if you want it to be more saucy.
- Add cornflour mixture to thicken sauce.
- Add green part of spring onion. Season with additional salt and pepper if necessary.