Chicken with Ginger & Spring Onions

Name: Chicken with Ginger & Spring Onions
Prep time: 20 min
Cook time: 10 min
Yield: 1 to 2 servings
Cuisine: Chinese Menu
Ingredients: Chicken Breast — 1; Salt — ¼ tsp; MSG — ¼ tsp; Bicarbonate of Soda — ⅙ tsp; Garlic Powder — ⅓ tsp; Light Soy Sauce — 2 tsp; Potato Starch — 1 tsp; Vegetable Oil — 1 tsp; Spring Onions — 7; Onion — ½; Ginger — 35g; Salt — ⅓ tsp; MSG — ⅓ tsp; Light Soy Sauce — 2 tsp; Dark Soy Sauce — 2 tsp; Sugar — 1 tsp; Vegetable Oil — 3 tbsp

Chicken with Ginger & Spring Onions is a dish that celebrates the Cantonese culinary philosophy of qing (lightness and freshness). While its beef counterpart is known for its robust richness, the chicken version is prized for its delicate, aromatic clarity. It is a clean, soul-warming stir-fry where the 'zing' of the ginger and the sweetness of the spring-onions are the undisputed stars.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 10 minutes

Servings: 1 to 2

Notes:

Chinese rice wine (1 tsp) can be added right at the end of stir-frying for an extra aromatic touch.

Bicarbonate of soda acts as the velveting agent, tenderising the chicken breast within 20 minutes.

Potato starch or cornflour can be used in the marinade to lock in moisture and create a smooth texture.

Marinate the Chicken
Cut the chicken breast across the grain into bite-sized pieces. In a bowl, combine the chicken with salt, MSG, bicarbonate of soda, garlic powder, light soy sauce, potato starch, and vegetable oil. Mix thoroughly by hand and refrigerate for 20 minutes.

Sear the Chicken
Heat the vegetable oil in a wok over high heat until hot. Add the marinated chicken pieces and stir-fry for 2 to 3 minutes until lightly browned and cooked through, breaking apart any pieces that stick together.

Stir-fry Aromatics
Add the thick slices of ginger, sliced onion, salt, and MSG to the wok with the chicken. Stir-fry over high heat, allowing the onions to char slightly and develop a sweet, fragrant aroma.

Season and Caramelise
Pour in the light soy sauce, dark soy sauce, and sugar. Stir-fry rapidly over high heat until the liquids evaporate and caramelise around the chicken and vegetables.

Finish and Serve
Add the spring onion batons to the wok and stir-fry for an additional 30 seconds until slightly softened yet vibrant. Transfer immediately to a serving dish and serve hot.