Ginger Chicken

Method10 steps · about 30 min

1. 1

   Step 1: Before heating the wok, cut the 3 scallions into 2-inch pieces and separate whites from greens. Halve the 4 garlic cloves and slice the mature ginger (6 slices) into six ¼-inch-thick slices. Lightly smash the scallion whites, garlic and ginger with the flat of a cleaver, using a firmer press on the ginger. Quarter the 3 shallots and cut the 24 oz boneless skinless chicken thighs into 1-inch chunks; keep the chicken chilled until cooking. In a separate bowl, mix the 1 tbsp finishing cornstarch with its 1 tbsp water. Have the wine, stock and seasonings measured before heating.

   Uses 3 scallions, cut into 2-inch pieces, whites and greens separated · 4 cloves garlic (cut in half) · 6 slices mature ginger, each ¼ inch thick · 24 oz boneless skinless chicken thighs, cut into 1-inch chunks · 3 shallots (cut into quarters) · 1 tbsp cornstarch for finishing slurry · 1 tbsp water for finishing slurry

2. 2

   Step 2: Spread all 1 tbsp canola oil around the wok and heat until it just starts smoking. Add all the smashed ginger from step 1 and fry for 15 seconds.

   Fry smashed ginger · 1 minUses 1 tbsp canola oil · All smashed mature ginger slices

   
3. 3

   Step 3: Spread all the prepared chicken pieces from step 1 in a single layer in the ginger and oil from step 2. Sear for 45 seconds, then turn in step 4.

   Sear chicken first side · 1 minUses Ginger and oil in the wok · All prepared boneless skinless chicken thigh chunks

   
4. 4

   Step 4: Turn the chicken in the ginger and oil from step 3. Sear the other side for another 30 seconds; the chicken finishes cooking in the covered braise.

   Sear chicken second side · 1 minUses Chicken, ginger and oil after the first sear

   
5. 5

   Step 5: Add the prepared scallion whites, garlic and quartered shallots from step 1 to the chicken and ginger from step 4. Stir-fry everything over high heat for 30 seconds.

   Stir-fry aromatics with chicken · 1 minUses Chicken, ginger and oil after the second sear · Prepared scallion whites, smashed garlic and quartered shallots

   
6. 6

   Step 6: Pour all ¼ cup Shaoxing wine into the chicken-and-aromatic mixture from step 5. Stir-fry for another 20 seconds, then add the stock and seasonings in step 7.

   Stir-fry with wine · 1 minUses Chicken, ginger, scallion whites, garlic, shallots and oil · ¼ cup Shaoxing wine

7. 7

   Step 7: Add all 1½ cups ready low-sodium chicken stock, 1 tsp light brown sugar, 2 tbsp soy sauce, 1 tsp dark soy sauce and ¼ tsp white pepper to the chicken mixture from step 6. Add the optional 2 tsp oyster sauce if desired. Bring to a steady simmer, then cover and cook over high heat for 5 minutes, watching that the sauce does not scorch.

   Cook covered chicken · 5 minUses Chicken, aromatics, oil and wine in the wok · 1½ cups ready low-sodium chicken stock · 1 teaspoon light brown sugar · 2 tablespoons soy sauce · 1 teaspoon dark soy sauce · 1/4 teaspoon white pepper · 2 teaspoons oyster sauce (optional)

8. 8

   Step 8: Remove the cover from the simmering chicken in step 7. Cook uncovered for another 7 minutes to reduce the liquid, watching the pan and stirring as needed. Continue to the finishing check in step 9.

   Reduce uncovered sauce · 7 minUses Covered simmered chicken and ginger sauce

9. 9

   Step 9: Check that the chicken in the reduced sauce from step 8 is fully cooked to 74°C; continue cooking if needed. Mix in the reserved scallion greens from step 1. Stir the prepared 1 tbsp cornstarch-and-1 tbsp water slurry from step 1 and immediately pour it in while stirring until the sauce thickens. If a thicker sauce is wanted, mix a little optional extra cornstarch with its separate water and add gradually, cooking until thickened.

   Uses Chicken and reduced ginger sauce · Reserved prepared scallion greens · All prepared finishing slurry · extra cornstarch, only if a thicker sauce is wanted · water to mix optional extra cornstarch, as needed

10. 10

    Step 10: Plate the finished ginger chicken and sauce from step 9 and serve promptly, optionally with separately prepared white rice and stir-fried bok choy.

    Uses All finished ginger chicken and sauce · separately prepared white rice, optional for serving · separately prepared stir-fried bok choy, optional for serving