Ginger Scallion Chicken
姜葱鸡
Ginger Scallion Chicken — CantoneseShenzhen home cooking.
Ingredients
- cooked white cut chicken (from above recipe), shredded
- ginger, julienned fine (unpeeled)
- scallions, green parts only, julienned fine
- peanut oil or neutral oil
Instructions
- Place shredded chicken in a heatproof bowl. Scatter ginger and scallion julienne evenly over top.
- Heat oil in a small saucepan over medium-high heat until shimmering and just beginning to ripple (≈180°C / 350°F). Do not let smoke. (Oil surface shimmers with faint ripples; no wisps of smoke)
- Immediately pour hot oil over ginger and scallions — it will sizzle violently and release intense aroma. (Oil bubbles vigorously around ginger and scallions; pale steam rises)
- Let sit 2 minutes to infuse. Gently toss with chopsticks to coat chicken evenly.
- Serve warm or at room temperature. Optional: drizzle with 1 tsp light soy sauce just before eating.
