Cantonese-style stir-fried chicken with ginger and scallions is simple to make, delicious, and tender. No water needs to be added; it's stir-fried from the start, resulting in a dry and fragrant dish that's perfect with rice.
Materials
chicken
Salt
corn starch
cooking oil
Ginger slices
Scallion segments
Garlic cloves
Guangdong rice wine
Oyster sauce
Light soy sauce
White pepper powder
Stir-fried Chicken with Ginger and Scallions | Cantonese Cooking Steps
Step 1
Pat the cleaned chicken dry.
Step 2
Add salt, cornstarch, and cooking oil, mix well, and marinate for a while.
Step 3
Prepare some ginger slices, scallion segments, and garlic cloves.
Step 4
Heat oil in a wok, add the chicken, and pan-fry over medium-high heat. This will lock in the moisture and render out the fat.
Step 5
Add ginger slices and garlic cloves, and stir-fry briefly until fragrant.
Step 6
Adding two more rounds of Guangdong rice wine can remove the fishy smell and enhance the aroma.
Step 7
Add oyster sauce, light soy sauce, and white pepper powder, and stir-fry until fragrant.
Step 8
Simmer over medium-low heat for four or five minutes
Step 9
Add the chopped scallions and stir-fry for about 30 seconds.
Step 10
It's ready to serve! The chicken is very dry, fragrant, and crispy.
