Ginger Scallion Chicken

Ginger Scallion Chicken is one of my wife favorite foods. Whenever we have our lunch or dinner in a restaurant, she will order the ginger scallion chicken most of the time. In fact, she has requested me many times to cook this dish at home but I just couldn’t have time to do so. 😛

At last, I was free last weekend and I decided to cook this dish for her. As usual, I search for this recipe at Rasa Malaysia, my favorite food blog. Usually, boned chicken breast is used but I used chicken wing instead. So be sure you cut the chicken wings into small pieces so that it can be cooked easily. I hope you will like my version of ginger scallion chicken. Enjoy ! 🙂

Ginger Scallion Chicken Recipe

Adapted from Rasa Malaysia

Ingredients:

4 chicken wings (cut into small pieces)
4 stalks of scallions (cut into 2-inch lengths)
2 inches fresh ginger (peeled and sliced into pieces)
3 tablespoons cooking oil (one tablespoon for marinating chicken)
1/2 tablespoon cornstarch

Sauce (A):

2 tablespoons oyster sauce
1/2 teaspoon soy sauce
1/4 teaspoon sesame oil
1/2 tablespoon Shaoxing cooking wine
1/4 teaspoon sugar
1/4 teaspoon salt
3 dashes ground white pepper
1/4 cup water

Methods:

Marinate the chicken wing with cornstarch and add one tablespoon of oil to seal in the juice of the chicken. Set aside for 10 minutes.
Heat up your wok and add the remaining cooking oil into the wok.
When the wok gets very hot and begins to smoke, add in the ginger and stir for a few seconds, then add the white part of the scallions and stir a few times. Add in the chicken wing and continue to stir well.
Just when the chicken starts to cook through, add in the sauce (A) and stir for a few times. Lid on and simmer for 3 to 4 minutes.
Add in the green part of the scallion, stir quickly and remove from heat and serve immediately with steamed white rice.