Ginger Scallion Chicken
Infused with fragrant aromatics, the classic Chinese ginger scallion chicken is an evergreen favourite that goes perfectly with white rice.
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Course Side Dish
Cuisine Chinese
- 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
- Oil
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.
Ginger Scallion Chicken - Quick FAQ
1. What is Ginger Scallion Chicken?
Ginger Scallion Chicken is a classic Chinese dish known for its balanced, comforting flavors. It features tender, lightly charred chicken pieces coated in a velvety, umami-rich gravy made from fragrant aromatics like ginger, garlic, and spring onions.
2. What is the best cut of meat for Ginger Scallion Chicken?
Chicken thigh is the best choice for this recipe. The higher fat content in dark meat provides a superior flavor and remains juicy and tender throughout the high-heat searing process, unlike leaner cuts like chicken breast.
3. How do you keep the chicken tender in a ginger scallion stir-fry?
To ensure the chicken stays moist, cut it into thin slices. This allows you to sear the meat quickly over high heat to achieve a nice char without overcooking the center and drying it out.
4. What should I use to marinate chicken for a Chinese stir-fry?
For the best flavor, marinate your chicken slices in a combination of soy sauce, sesame oil, salt, and white pepper. Marinating for several hours allows the flavors to penetrate the meat, reducing the need for heavy seasoning during the actual cooking process.
5. What are the essential aromatics for Ginger Scallion Chicken?
The three essential aromatics that provide the dish's signature fragrance are fresh ginger, garlic, and spring onions (scallions). These ingredients create a savory base that defines the "classical" Chinese flavor profile.
6. Do I need soy sauce to make the gravy for Ginger Scallion Chicken?
While some recipes use both dark and light soy sauce, this version relies solely on oyster sauce for the gravy. Because the chicken is pre-marinated, oyster sauce provides enough depth, saltiness, and umami on its own.
7. How do you get a thick, velvety sauce in a chicken stir-fry?
To achieve a thick, glossy gravy that clings to the chicken, add a cornstarch solution (a mixture of cornstarch and water) at the final stage of cooking. This acts as a thickening agent for the pan juices and oyster sauce.
8. Is Ginger Scallion Chicken a fast meal to cook?
Yes, Ginger Scallion Chicken is a "cook’s godsend" because it is very fast and simple to prepare. Once the ingredients are prepped and marinated, the actual cooking is done quickly in a single wok.
9. Can I add vegetables to Ginger Scallion Chicken?
Absolutely. To make it a complete one-pan meal, you can easily add vegetables like bok choy, green peppers, mushrooms, or carrots during the stir-frying process.
10. Does Ginger Scallion Chicken need extra salt?
Generally, no extra salt is needed during the cooking process if the chicken has been properly marinated and oyster sauce is used. The combination of the marinade and the umami from the oyster sauce provides sufficient seasoning. 