Ginger And Black Fungus Chicken

GINGER AND BLACK FUNGUS CHICKEN

Ginger, scallion, and chicken are all that are needed to make this simple Chinese chicken dish. A simple dish for ginger and scallion chicken.

Chicken with ginger and scallions is a classic Chinese dish.

Despite the fact that the components are so simple, this recipe is difficult to prepare effectively. A good wok may make or break this dish. A new Chinese or Canto-style restaurant’s food will almost always be judged on its use of ginger and scallions.

Whether it’s chicken, beef, ginger and scallion crab, or lobster, knowing that the chef can prepare a powerful wok hei-infused ginger-and-and-scallion dish is a solid sign that the food will be excellent.

In the event that I’m seeking a 30-minute meal, I love to create this dish. It’s quick and uncomplicated.

Potato flour or corn starch is always used to marinade chicken meat. In Chinese cookery, this is a well-known method for making the meat particularly delicate and smooth.

The gelatinous structure of potato flour makes it an ideal tenderizing ingredient, according to a great Chinese chef. He also advised me that a pinch of baking soda can do considerably more to soften the meat.

Steamed rice and ginger-and-scallion chicken are my favorite comfort foods. This dish for ginger and scallion will quickly become a family favorite.

Each serving of this recipe has only 360 calories.

INGREDIENTS:

• 1 deboned, skinned and cut into thin pieces chicken breast
• 4 stalks of scallions
• 3 tablespoons of cooking oil
• 2 inches of fresh ginger
• 2 tablespoons of oyster sauce
• 1/2 tablespoon of cornstarch or potato flour
• 1/2 tablespoon of Shaoxing cooking wine
• 1/4 teaspoon of sesame oil
• 1/4 teaspoon of sugar
• 3 dashes of white pepper
• Salt

INSTRUCTIONS:

1. To seal in the chicken’s juices, marinate the chicken in potato flour or cornstarch and add one tablespoon of oil. Wait for 10 minutes.
2. In a separate pan, combine the remaining cooking oil and bring it to a simmer. In a wok that is smoking hot, add the ginger and stir for a few seconds, then add the white portion of the scallions and continue to stir a few more times. Stir in the chicken until it is evenly distributed throughout the sauce.
3. Add the oyster sauce, sesame oil, cooking wine, white pepper, and sugar to the pan just before the chicken is done cooking. Toss the wok a few times. If it’s not salty enough, add more salt. Garnish with scallion greens and steaming white rice. Remove from heat and serve immediately.