Stir-Fried Scallion/Ginger Chicken

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Delightful Comfort and Humble Chicken Dish

Ready : 20 mins Generic : StirFry Difficulty : Easy
Prep : 5 mins † Cooking : 10-15 mins ] Printable Recipe


Now, what can U say about the pairing of “Scallion and Ginger” in Chinese cooking ?? Ginger and Scallion is really the ultimate pairing in Chinese cooking. With a splash of Shaoxing wine, a drizzle of Sesame oil and a pinch of White Pepper, this is truly an aromatic classic homely and humble dish (btw, the sauce is absolutely divine !!). Because this is such a classic comfort easy dish, every household probably has their own version with a little tweak tat makes it special.

As for this dish, this is really just another version of which The VianD has done before – Click here for an earlier posting – “Stir-Fry Ginger/Scallion Chicken. Nothing much to add so here is The VianD’s take on Stir-Fried Scallion/Ginger Chicken.



 Two full Chicken Thighs – trimmed off excess fat. Wash thoroughly.

 Chopped to bite size.


Lots of sliced Ginger, Scallion (cut to abt 2-inches long) and finely chopped Garlic.

 Oooo, while at it, The VainD  threw in a few Sweet Peas which was left in the Fridge. (not in the Pict)

And a little Cornstarch mixture as thickening agent.


  • Light soy,  Sugar, Salt, White Pepper, a touch of Oyster sauce and a dash of Sesame oil and Shaoxing wine. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!


STEP 1 :

Start by sautéing the sliced Ginger and chopped Garlic till aromatic on medium/low heat.

 Crank up the heat. Add in the Chicken. Mix well and saute for a couple of mins, till oil starts to render.

STEP 2 :

Chicken nicely seared and whitish slightly brown in color.

Add a little water, just abt to cover the chicken. This will be ur sauce. Bring to boil, turn the heat down and simmer for abt 10-15 mins, to allow the Chicken to cook through, till the sauce thicken slightly. Really depend on ur preference of the softness of the Chicken.

 Add ur Seasoning Ingredients. Crank up the heat. Add Cornstarch mixture – bit by bit to ur preference consistency – stir and mix well. Add the Scallion. Mix well and serve hot. Viola, Ur plate of delightful comfort humble “Stir-Fried Scallion/Ginger Chicken” is ready to be served hot.

** Tip ** : Always add the Shaoxing wine just before plating. Swirl the Shaoxing wine in a thin stream around/along the side of the wok. This way, the heat will burn off the alcohol leaving behind a wonderful aromatic fragrance.

Copyright © 2014 The VianD · All Rights Reserved


One Comment Add yours

  1. I love ginger and chicken! 😀


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