Nanyang flavours

Ginger & scallion chicken

Name: Ginger & scallion chicken
Total time: 30 min
Yield: 2 servings
Ingredients: 400 g boneless chicken thighs; 25 g ginger; 30 g scallions; 15 ml light soy sauce; 5 ml dark soy sauce; 10 ml cooking oil; 2 g sugar; 80 ml water; 300 g cooked rice

Tender chicken thighs braised with ginger and scallions, served with warm rice.

30 min · 2 servings

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AI recipe illustration · Ginger & scallion chicken — AI recipe illustration

Ingredients

400 g boneless chicken thighs
25 g ginger
30 g scallions
15 ml light soy sauce
5 ml dark soy sauce
10 ml cooking oil
2 g sugar
80 ml water
300 g cooked rice

Method

Cut the thighs into roughly 3 cm pieces. Slice the ginger, cut the scallion whites into lengths and chop the greens. Toss the chicken with half the light soy sauce and refrigerate for 10 minutes.
Heat the oil over medium heat. Brown the chicken for about 5 minutes, then add the ginger and scallion whites and fry until fragrant.
Add the remaining light soy sauce, dark soy sauce, sugar and water. Cover and simmer gently for about 10 minutes.
Check that the chicken reaches at least 74°C internally. Uncover and reduce the sauce, then top with the scallion greens and serve with cooked rice.

Kitchen tip

Fry the scallion whites first and add the greens at the end. Use the chicken’s doneness to judge the cooking time.

Allergens

Soy and wheat from the soy sauces. Check the labels.