China · Cantonese
Shredded Chicken with Ginger and Scallion
Steamed chicken hand-shredded and tossed with sizzling ginger scallion oil, seasoned with salt and a little sugar.
This is a Cantonese home dish in which the steamer does nearly all of the work. The finishing touch is a small bowl of ginger and scallion into which hot oil is poured, so it crackles as it meets the cold aromatics. Shredding the meat by hand rather than slicing it is the older habit, and the irregular strands hold the dressing better.
Ingredients
- chicken thighs400 g
- salt-baked chicken seasoning5 g
- ginger50 g
- scallion1 pieces
- salt5 g
- sugar5 g
- oil35 ml
Directions
- 1
Wash four chicken thighs clean and put them in a bowl.
- 2
Add the salt-baked chicken seasoning and five milliliters of oil, and mix evenly.
- 3
Leave the thighs to marinate for fifteen minutes while you set up the steamer and bring the water to a boil.
- 4
Once marinated, put the thighs into the steamer over boiling water and steam for twenty minutes.
- 5
Cut the ginger as minced paste, fine shreds or small dice, according to your taste.
- 6
Cut the scallion into half-centimeter lengths.
- 7
Put the ginger and scallion into a dipping bowl and add the salt and sugar.
- 8
Heat the remaining oil in another pan to about sixty or seventy percent hot.
- 9
Pour the hot oil over the ginger and scallion.
- 10
When the chicken is done, shred it by hand into pieces about a centimeter wide; they do not need to be very fine.
- 11
Pour the ginger scallion oil over the shredded chicken and toss to combine.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.