Ginger Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
206 kcal
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Course
Main Course
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Cuisine
Chinese
Ginger Chicken
Description
This recipe combines chicken thigh chunks quickly seared in oil with aromatics like smashed ginger slices, garlic halves, and scallions cut into parts to infuse flavor. The use of Shaoxing wine adds depth, while the combination of light and dark soy sauces balances the salty and dark savory notes. The addition of brown sugar softens the flavor with a hint of sweetness, and oyster sauce enhances the umami taste if used.
The cooking method involves stir-frying everything over high heat, then covering to let the chicken cook in the flavorful liquid before reducing the sauce to a ladle-worthy glaze. The texture is tender on the inside with a lightly sautéed exterior, coated in a thickened sauce achieved by adding a cornstarch slurry at the end.
This dish pairs well with steamed rice or noodles to soak up the flavorful sauce and can be served as a satisfying entree in a home-cooked meal.
Ingredients
- 3 scallions (cut into 2-inch long pieces, with the white and green parts separated)
- 4 cloves garlic (cut in half)
- 6 lices ginger (1/4 inch thick)
- 1 tablespoon vegetable oil (can substitute canola oil or avocado oil)
- 24 ounces chicken thigh 680g, cut into 1-inch chunks, boneless, skinless
- 3 shallot cut into quarters
- 1/4 cup Shaoxing wine
- 1 1/2 cups chicken stock low sodium
- 1 teaspoon light brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1/4 teaspoon white pepper
- 2 teaspoons oyster sauce (optional)
- 1 tablespoon cornstarch (mixed with 1 tablespoon water)
Instructions
- Using a cleaver, lightly smash the white parts of the scallions, the garlic, and the ginger (use a firmer hand on the ginger). This releases the flavors of the aromatics for a more flavorful dish.
- Spread the canola oil around the perimeter of the wok, and heat it until it just starts smoking. Add the smashed ginger slices, and fry for 15 seconds.
- Spread the chicken pieces in a single layer in the wok. Sear for 45 seconds. Flip them and fry the other side for another 30 seconds.
- Add in the white parts of the scallions, garlic, and shallots. Continue to stir-fry over high heat, mixing everything together for another 30 seconds.
- Add the Shaoxing wine, and stir-fry again for 20 seconds. Next, add in the chicken stock, brown sugar, soy sauce, dark soy sauce, white pepper, and oyster sauce (optional, but it’ll give the dish a nice additional flavor!). Cover and continue to cook on high heat for 5 minutes.
- Remove the cover, and cook for another 7 minutes to reduce the liquid. Mix in the green parts of the scallions, and then immediately stir in the cornstarch and water mixture to thicken the sauce. Add more cornstarch slurry if you like a thicker sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 108mg | 36% |
| Sodium | 410mg | 17% |
| Potassium | 413mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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