Chicken with Ginger and Spring Onion Recipe
This spring onion, garlic and ginger chicken recipe uses boneless skinless thighs and almost braises them in a quick and simple Chinese takeaway-inspired sauce.
Servings 2 Servings
Calories 449kcal
Ingredients
- 350-400 g Boneless Skinless Chicken Thighs 14oz
- ⅛ teaspoon White Pepper
- ⅛ teaspoon MSG
- 75 ml Chicken Stock ⅓ Cup
- 2 tablespoon Light Soy Sauce
- 1 tablespoon Chinkiang Vinegar
- 1 tablespoon Shoaxing Wine
- 2 tablespoon Oyster Sauce
- 10-12 Spring Onions
- 4 Garlic Cloves
- 35 g Ginger 1 Thumb sized piece
- 2 tablespoon Cooking Oil
- 1 teaspoon Cornflour Cornstarch
- 1 tablespoon Water
- 1 teaspoon Dark Brown Sugar
Instructions
- Cut the chicken into 5-6mm (¼") thick strips across the thigh.
- Mix together the white pepper, MSG, chicken stock, Chinkiang vinegar, Shaoxing wine and oyster sauce, then set aside.
- Trim both ends of the spring onion, then peel off any gnarly outer leaves. Cut the white parts of the spring onion into 5cm (2") lengths and finely slice the green parts of the spring onion, keeping both parts separate.
- Peel and slice the garlic cloves as finely as you can.
- Peel the ginger and cut it into batons as thinly as you can.
- Heat the cooking oil in a wok over a very high heat, throw in the chicken and white parts of the spring onion and stir fry for 2 minutes.
- Add the garlic and ginger and cook for another minute.
- Pour in the sauce we created in step 2, reduce the heat to medium and give the dish a stir.
- Mix the water and cornstarch and stir it into the sauce.
- Add the brown sugar and then simmer for 10 minutes.
- Just before you serve, stir through most of the green parts of the spring onion, keeping a few back for garnish.
Video
Nutrition
Serving: 1 | Calories: 449kcal | Carbohydrates: 18g | Protein: 43g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Cholesterol: 188mg | Sodium: 1363mg | Fiber: 3g | Sugar: 5g
