Best Sake Steamed Chicken With Ginger And Scallions Recipes

GINGER-SCALLION CHICKEN

Ginger-Scallion Chicken image

In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger.

Provided by Melissa Clark

Categories dinner, quick, weekday, weeknight, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 large scallions, trimmed
1/4 cup peanut oil, or neutral oil such as grapeseed or sunflower, more as necessary
1 3/4 pounds boneless skinless chicken thighs or breasts, cut into 1-inch chunks
1/2 teaspoon kosher salt, as needed
1 cup roughly chopped cilantro leaves and tender stems
1 (2 1/2-inch) piece ginger, cut into thin matchsticks (about 3 tablespoons)
3 tablespoons soy sauce
Large pinch sugar

Steps:

Cut the scallions in quarters lengthwise, then cut crosswise into 1 1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don't have to be very thorough; some mixing of colors is fine.)
Heat oil in a wok or 12-inch skillet over very high heat. When it's shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.
Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 1 gram, TransFat 0 grams

STEAMED CHICKEN (ZHENG JI) WITH GINGER-SCALLION DIPPING SAUCE

Steamed Chicken (Zheng Ji) With Ginger-Scallion Dipping Sauce image

Chicken rubbed with salt and then steamed, served with a ginger-scallion dipping sauce to bring out its full flavor. Serve with steamed rice. Serves 4 as a main course or 8 as part of a multi-dish Chinese style dinner.

Provided by littleturtle

Categories Lunch/Snacks

Time 1h25m

Yield 7-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 1/2 lb) roasting chickens
1 tablespoon kosher salt
1 pinch sugar
1/2 teaspoon salt
2 teaspoons light soy sauce
2 tablespoons gingerroot, peeled & finely chopped
2 garlic cloves, chopped
4 tablespoons scallions, finely chopped
2 tablespoons peanut oil
1 teaspoon sesame oil

Steps:

Rinse the chicken in cold, running water, and blot dry completely with paper towels.
Rub the salt all over the skin of the chicken and inside the cavity.
Place the chicken, breast-side down, on a heat proof platter, and set aside for 15 minutes.
Set up your steamer, or place a rack inside a wok or other deep pan.
Fill with about 2 inches of hot water.
Cover tightly and gently steam over medium heat for 1 hour, replenishing the water from time to time.
Remove the platter of cooked chicken and pour off all of the liquid.
In a small bowl, combine the sugar, salt, soy sauce, ginger, garlic, and scallions.
In a small pan, combine the oils and heat until they smoke.
Pour the hot oils over the ginger-scallion mixture.
Chop the chicken into serving sized pieces and serve with dipping sauce.