CHICKEN WITH GINGER AND SCALLION RECIPES
GINGER-SCALLION CHICKEN RECIPE - NYT COOKING
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
Total Time 15 minutes
Yield 4 servings
Number Of Ingredients 8
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//schema.org, Calories 376, UnsaturatedFatContent 17 grams, CarbohydrateContent 2 grams, FatContent 22 grams, FiberContent 1 gram, ProteinContent 40 grams, SaturatedFatContent 3 grams, SodiumContent 852 milligrams, SugarContent 1 gram, TransFatContent 0 grams
WHITE CUT CHICKEN WITH GINGER SCALLION SAUCE (?????? ...
Learn how to make this classic Cantonese chicken dish, a must-have for Chinese holidays and celebrations!
Provided by Made With Lau
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Set the stove to high heat and start boiling a generous amount of water in the pot you'll be using.
- Wait for the water to come to a boil.
- While we wait for the chicken to cook, we'll start on our sauce by mincing our green onions and ginger?.
- We'll heat up our wok on high heat and add corn oil.
- We'll add salt and sesame oil to the bowl, and mix for 30-60 seconds.
- Grab a big bowl and dump a few handfuls of ice into it. Fill it roughly halfway with cold water.
- Once the time draws near, we can uncover the pot. Poke the thickest part of the chicken (around the thigh) deeply with a chopstick.
- Carefully take two chopsticks under the chicken wings, and lift it over the pot.
- This could honestly be its own blog post, but for now it will live in a very detailed step in this recipe.
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ROAST CHICKEN WITH SCALLION, GINGER, AND LIME RECIPE ...
Roast chicken is so good, you may not want to stray from the classic—but then you would never know how easy it is to transform the flavor by varying the seasonings and vegetables. This recipe comes from our book "One Pot."
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Category Chicken Recipes
From marthastewart.com
Reviews 3.5
Total Time 1 hours 10 minutes
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GINGER SCALLION SAUCE (???) | MADE WITH LAU
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From madewithlau.com
Reviews 5
Total Time 10 minutes
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From madewithlau.com
Reviews 5
Total Time 10 minutes
Cuisine Chinese
- We'll add salt and sesame oil to the bowl, and mix for 30-60 seconds.
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CHICKEN AND SCALLION STIR-FRY RECIPE | SIDECHEF
The chicken will almost resemble Chinese Bourbon chicken. It’s sweet, it’s salty, and with the tang of the onions and fragrance of the ginger and garlic, it’s seriously addicting. I serve mine over brown rice but you can also eat it as a lettuce wrap.
From sidechef.com
Reviews 5
Total Time 4800S
Category Weeknight Dinners, Low-Carb, Bowl Meals, Easy, Quick and Easy, Quick, Pack for Lunch, Dairy-Free, Shellfish-Free, Full Meal, Egg-Free, Fish-Free, Stove, Peanut-Free, Tree Nut-Free, Tomato-Free
Cuisine Asian
Calories 171 calories per serving
From sidechef.com
Reviews 5
Total Time 4800S
Category Weeknight Dinners, Low-Carb, Bowl Meals, Easy, Quick and Easy, Quick, Pack for Lunch, Dairy-Free, Shellfish-Free, Full Meal, Egg-Free, Fish-Free, Stove, Peanut-Free, Tree Nut-Free, Tomato-Free
Cuisine Asian
Calories 171 calories per serving
- Serve over brown rice or wrap it up in a lettuce wrap.
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CHICKEN AND RICE WITH SCALLION-GINGER SAUCE RECIPE - NYT ...
Chicken and rice is a favorite combination around the world. This version, an Asian-inspired one-pot meal, coaxes a lot of flavor out of a limited ingredient list. Rinsing rice until the water runs clear helps remove extra starch on the outside of the grains and will make rice less gummy when cooked. The most essential step when cooking rice on the stovetop is to resist the urge to peek under the lid; the telltale sign that the rice is done is when the steam rising from under the lid has subsided. (In the early stages of cooking rice, there may be visible steam escaping the saucepan, but as the moisture is absorbed by the rice, you may notice less steam.)
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine american, asian
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine american, asian
- Remove chicken from saucepan and slice 1/2-inch thick crosswise. Fluff rice with a fork and divide among bowls. Top with chicken and scallion-ginger sauce.
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GINGER AND SCALLION CHICKEN - RASA MALAYSIA
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From rasamalaysia.com
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EASY STIR-FRIED CHICKEN WITH GINGER AND SCALLIONS RECIPE
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POACHED CHICKEN WITH GINGER AND SCALLION SAUCE RECIPE ...
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POACHED CHICKEN WITH GINGER AND SCALLION SAUCE RECIPE ...
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