Ginger scallion chicken, a happy and nostalgic memory of childhood dinners. My brothers and I would be excited every time my parents went to buy this from the restaurant in Chinatown that also sold Roasted Pork, Soy Sauce Chicken, Roasted Duck, Fried Crispy Pork and Squid, all so delectable and delicious.

My then boyfriend (now husband) and I would visit there often after church service, and many times it was with my brothers. Speaking about it now makes me realize how much I miss spending time with them and how we are due for a meal together soon to catch up on life. That I suppose will be another post, another time.

For now, I will just share my Ginger scallion chicken recipe! In the past, I’ve tried baking it and steaming it, but after trying all those methods numerous times now, my favorite way is to poach it. I bring it to a quick boil, shut off the fire, pop the cover on and let it finish cooking in it’s residual heat, while I prepped the ingredients for my ginger scallion sauce. So easy, so quick and so yummy!

Here is the Picture Walk:

Ingredients

2 Costco Pouched Chicken Breasts (or 4 large chicken breasts)

8 -10 cups of water

Generous pinch of salt and more to taste

1-2 inch ginger minced finely or grated

6-8 Stalks Scallion minced

1-2 garlic minced

Canola or vegetable oil enough to just cover minced scallions, ginger and garlic

Steps

1- Bring 8-10 cups of water to a boil with a generous pinch of salt.

2- Put in all your chicken breasts and let it cook for 3-5 minutes.

3-Shut off the fire and let it sit for about 30 minutes with the cover on.

*Note: If you are using chicken thighs, you may have to let it sit longer for about an hour. Chicken is done when there is no more pink or blood.

4- Prep all the minced ingredients and oil for the sauce by putting it all together in a pot to bring to a quick gently boil and shut off the fire. Add salt to taste.

5-Slice and enjoy over white rice and with the scallion ginger sauce on top of the chicken and extra on the side.We had pan fried eggplant that night seasoned with just a touch of salt. It paired pretty well with the meal that night. We also lightly drizzled the soy sauce over chicken and rice.

*Note: Make a quick seaweed soup with the water that the chicken was poached in with seaweed, tomatoes and either egg or tofu and freshly chopped scallions! Season with a touch of vinegar, salt and white pepper (1 tsp chicken powder and sesame oil optional). I’ll post a recipe on this soon enough with measurements. It’s a staple along with Miso Soup and Beansprout Soup.

Have you ever had Ginger Scallion Chicken before?

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