Chicken with Ginger & Scallions

~ Posted on Friday, August 15, 2014 at 6:53 AM ~

For this post, I am sharing my next food recipe, Chicken with Ginger & Scallions (in Cantonese, we called this 'Keung Choong Kai'). We normally order this when we have family gathering in restaurants but hey, this is my 2nd attempt at cooking this. Without further ado, here is the recipe for Chicken with Ginger & Scallions:

* Chicken meat (quantity up to you - I normally use thighs, wings and some chicken breasts parts)
 * Garlic (quantity up to you, the more the better flavor - cut into small slices)
 * Scallions (quantity up to you, the more the better flavor - cut into small pieces about 1cm in length)
* Ginger
(quantity up to you, the more the better flavor - cut into thin slices about 2-3mm wide)
* A pinch of baking soda to marinate the chicken meat
* Half tsp of salt (leave some to marinate the chicken meat)
* Half cup of water (to make the gravy/sauce)
* Oil - for frying the chicken meat (quantity up to you)

* Wash the chicken meat, make sure they are as dry as possible (use paper towel to absorb)
* Marinate with baking soda and salt for about 30 minutes.
* Heat up oil in pan.
* Fry the chicken until half cooked (I normally fry until a bit brown)
* Add ginger and continue frying for about 2-3 minutes
* Add garlic and scallions followed by water, cover the frying pan and continue frying for another 10-15 minutes
* Ready to serve



Chicken with Ginger & Scallions


If you prefer your chicken to look a bit darker in color, you may add a dash of dark soy sauce (caramel dark soy sauce). Picture below is my 1st attempt of this dish.

Chicken with Ginger & Scallions

Picture below was cooked on 5th May 2015.

Chicken with Ginger & Scallions


I was told by hubby and my MIL that the chicken dish is delicious, that the meat is bouncy and springy (thanks to marinating with baking soda) It is very easy to make this dish, little ingredients, easy to follow steps. This recipe is definitely for keeps!

To view my other recipes, feel free to hop over to my Recipe Library page for more info!

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