a17ce514

Ginger Chicken

SCALING_RATIO

01 Prepare Veggies
Ingredients
- ginger1/4 inch thick sliced
  7
- garlic clovescut in half
  4
- scallionscut into 2-inch long pieces, with the white and green parts separated
  3
- shallotscut into quarters
  3
Instructions
1. lightly smash the white parts of the scallions, the garlic, and the ginger
  1. (use a firmer hand on the ginger).
    really smash the ginger, and slice it up a bit so its easier to eat
  2. This releases the flavors of the aromatics for a more flavorful dish.
2. Separate the ginger
02 Sauce
Ingredients
- chicken stock
  1 1/2 cups
- dark brown sugar
  1 1/2 tsp
- soy sauceA little less if use authentic soy sauce
  1 tbsp
- dark soy sauce
  1 tsp
- white pepper
  1/4 tsp
- Oyster Sauce
  2 tsp
Instructions
1. Mix Ingredients
03 Cook Chicken
Ingredients
- shaoxing wine
  1/4 cup
- boneless, skinless chickenidk 1 big leg was 268g - cut into 1-inch chunks
  628 g
- corn starch
  1 tbsp
- water
  1 tbsp
Instructions
1. Heat Wok on high
2. add ginger and fry to 15 seconds
3. 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.
4. 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.
5. Add the Shaoxing wine, and stir-fry again for 20 seconds.
6. Add Sauce, Cover and continue to cook on high heat for 5 minutes.
7. Remove the cover, and cook for another 7 minutes to reduce the liquid.
8. add cornstarch and water mixture to thicken the sauce. Add more cornstarch slurry if you like a thicker sauce

Ginger Chicken

01 Prepare Veggies

Ingredients

Instructions

02 Sauce

Ingredients

Instructions

03 Cook Chicken

Ingredients

Instructions