Ginger Chicken Stir Fry with Shallots and Scallions
Tender chicken in ginger garlic sauce with blistered shallots and scallions
Ingredients
For the sauce:
- 1/4 cup Shaoxing wine
- 1 1/2 cup low sodium chicken broth
- 1 tsp brown sugar
- 2 tbsp soy sauce
- 1 tsp dark soy sauce
- 1/4 tsp ground white pepper
- 2 tsp oyster sauce
- 1 tbsp cornstarch mixed with 1 tbsp water
For the stir fry:
- 4 scallions cut into 2 inch pieces
- 3 shallots cut into quarters
- 4 garlic cloves minced
- 4 inch piece fresh ginger peeled and minced
- 3 boneless skinless chicken breasts or equivalent thighs
- oil for frying
Instructions
- Combine the sauce ingredients other than the cornstarch and 1 tbsp water and mix well. Mix the cornstarch and the 1 tbsp water in a small container and set aside.
- Heat the wok or a large skillet over as high of heat as you can. Add 1 tbsp oil and allow to smoke. Throw in the shallots and cook, stirring only occasionally until blistered and blackened in places. Remove and set aside and do the same for the scallions.
- Reduce heat to medium high and add another 1-2 tbsp oil. Add the chicken and allow to sit without stirring until well browned on one side. Stir and cook until it is almost cooked through then add the ginger and garlic and cook another minute until fragrant.
- Add the sauce and simmer for 1-2 minutes. Whisk the cornstarch mixture and add in a little a time while stirring until the sauce thickens up. Once thick enough, add the reserved shallots and scallions. Serve over hot rice.
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