4 boneless, skinless chicken breast halves (12 oz/1348g
3 scallions, cut into 1/4
2 TBS. finely minced peeled fresh ginger
2 TBS.plus 2 tsp. sugar
1/2 tsp. salt
2 TBS. ketchup
4 tsp. white vinegar
4 tsp. Chinese cooking wine or dry white wine
2 tsp. dark soy sauce
2 tsp. cornstarch
2 tsp. cool water
Instructions
BEFORE COOKING- In a medium bowl, mix together thoroughly first 3
ingredients (egg white, cornstarch and salt). Cut chicken into 3/4
inch cubes (easier if partially frozen). Toss chicken in egg white
mixture. Let stand for 30 minutes.
Place scallions and ginger on a small plate. In a medium bowl, mix
thoroughly the sugar, salt, ketchup, vinegar, wine and soy sauce. In
a cup, mix together thoroughly (leaving spoon in for later) the
cornstarch and water.
TO COOK- Heat a wok or large skillet over high heat until hot. Add
1/4 cup oil (preferably peanut oil). Swirl the oil around the pan
until very hot but not smoking. Add the chicken and quickly stir and
flip in the oil to separate the pieces. Cook lightly. Remove with a
slotted spoon, leaving the oil in the wok or skillet. Set aside.
Reheat the wok or skillet over medium-high heat. Swirl the
remaining oil around the pan until it is hot but not smoking. Add
the scallions and ginger. Stir until lightly brown, about 30
seconds. Add the soy sauce mixture and stir until heated through.
Lower heat and let cool a few seconds, stir in the cornstarch
mixture, then pour it slowly into the sauce, stirring constantly.
Cook, stirring until the mixture is thickened. Return the chicken
to the wok or skillet. Cook, stirring thoroughly to mix, until
heated through. Remove to serving dish and serve immediately.
Serving
Suggestions
Pair with cooked rice.
Originally Submitted
1/21/2008
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