Ginger Scallion Chicken

A simple and classic Chinese dish that combines tender strips of lean marinated chicken breast with scallions and ginger. The beauty of this sauce is in its 4-ingredient simplicity. Raw ginger has a kick to it and scallions have that onion-y bite. When combined with sizzling oil and some salt, the flavors balance each other out nicely.

 

 

 

Ingredients:

1 lb chicken breast with skin on
ginger peels and the white ends of scallions
water to cover the chicken

Sauce ingredients:
1 cup chopped scallions (both the green and white parts from 1-2 bunches)
1 / 2 cup peeled, minced fresh ginger
1 / 4 cup sesame oil or other oil
1 teaspoon salt; more to taste, only if needed

1 tablespoon sesame seed, optional

 

Direction:

Step 1:    Put the chopped scallions and minced ginger, sesame seed into a heatproof bowl and sprinkle the salt on top. Heat the grapeseed oil in a skillet or saucepan over medium-high heat, then pour it into the bowl, letting the oil sizzle over the other ingredients. Mix well; the ginger and scallions will emit some water as everything settles. I usually let the sauce sit at room temperature for up to an hour so the flavors meld thoroughly.

             

 

 

Step 2:   Add chicken into a lidded pot just large enough to hold it and the aromatics. Add just enough cold water to cover everything. Bring the water to a boil. Once it boils, reduce the heat to low and simmer for 5 minutes. Cover the pot and turn off the heat. Let stand for 30 minutes without opening the lid. Remove the chicken from the pot after the 30 minutes (test doneness with a food thermometer if you have one).  Discard the skin.  Shred the chicken.  Pure the sauce over the top.