Chicken With Ginger And Spring Onion Recipes
CHICKEN WITH GINGER AND SPRING ONION RECIPE
A humble Chinese chicken with ginger and spring onions recipe made with succulent chicken, garlic, ginger, spring onions, and delicious stir fry sauce. Aromatic ginger makes this dish very aromatic and unique. Simply pair it with plain rice or noodles.
Provided by Khin
Categories Main Course
Number Of Ingredients 20
Steps:
- First, season the chicken slices with corn starch, sesame oil, sugar, baking soda, soy sauce, white pepper. Mix it well and marinate for 15 minutes. Add all the stir fry sauce ingredients in a small bowl. Mix it well and set it aside.
- Heat the large wok/pan over medium-high heat. Drizzle 2 tablespoons of oil, then add marinated chicken slices and stir fry for 2-3 minutes or until the chicken is cooked through.
- Push the chicken to one side of wok, drizzle a bit more oil, add chopped garlic and ginger strips and stir fry for 1 minute until the ginger strips start to crisp up. Then, follow with the onion slices, chillies, and white part of spring onions.
- Next, pour the stir fry sauce and cook until the sauce become thick and glossy.
- Turn off the heat, stir in green part of spring onions and transfer to serving plate. Serve with plain rice or noodles.
Nutrition Facts : Calories 289 kcal, Carbohydrate 18 g, Protein 35 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 96 mg, Sodium 1785 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving
SOY ROAST CHICKEN WITH GINGER AND SPRING ONION
A beautiful Chinese-flavoured roast from Ross Dobson's "Chinatown" book. This was perfect, with dark roasted skin over juicy flesh and a beautiful dressing - plus it's fun to hear the dressing sizzling when you pour the hot oil onto it! A very easy, foolproof roast - I rarely can roast chickens well in my dodgy over, but this one was perfect. Ideally put the chicken into marinade the night before roasting it.
Provided by currybunny
Categories Whole Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and dry chicken. Combine the dark soy sauce and 1 teaspoon of the sesame oil and rub the mixture all over the chicken. Place the chicken in a large bowl and refridgerate, uncovered, for a few hours or overnight; turn the chicken occaisionally.
- Preheat over to 200°C (400°F). Line a roasting tin with baking paper. Put the chicken in the tin, breast side up, and roast for 20 minutes. Turn the chicken over and cook for another 20 minutes. Turn the chicken once more so that it is breast side up again and cook for 30 minutes or until golden brown and juices run clear when the thigh is pierced with a skewer.
- Remove and allow to cool slightly then cut the chicken up Chinese style and arrange on a serving platter. (Or just cut into 10 pieces - legs, wings and breasts cut into 3).
- Put the light soy, rice wine, sugar and stock into a small suacepan and heat gently for 2-3 minutes. Pour the sauce over the chicken, then scatter with the ginger and spring onions.
- Wipe the saucepan dry with paper towels, then put the peanut oil and remaining teaspoon of sesame oil in the pan over high heat; when it reaches smoking point, carefully pour it over the chicken, which will cause the ginger and spring onion to sizzle. Serve immediately.
Nutrition Facts : Calories 638.7, Fat 45.9, SaturatedFat 12, Cholesterol 182.9, Sodium 1194.9, Carbohydrate 4.5, Fiber 0.6, Sugar 1.9, Protein 47.8
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