Name: Chicken in Scallion Sauce
Yield: Serves 4
Cuisine: China
Ingredients: 2 spring onions/scallions, cut into 10cm/4in lengths; 2.5 ml/½ tsp ground white pepper; 4 chicken breast fillets, with skin; 2.5 ml/½ tsp salt; 5 ml/1 tsp rice wine; 4 thin slices of fresh root ginger, cut into strips; 45 ml/3 tbsp cooked oil (see Cook’s Tip); 10 ml/2 tsp sesame oil; 2 spring onions/scallions, minced; 25 g/1 oz fresh root ginger, grated; 3 garlic cloves, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

The wonderful flavour of this dish belies the simplicity of its cooking method. Shanghai chefs have the knack for transforming common, basic ingredients into ambrosial sauces, which exalt everyday chicken, meat or fish to the highest levels. For this dish, it is very important to use chicken with the skin on, as the true texture and taste of the chicken rely on the alchemy of skin and meat.

Ingredients

Method

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Ingredients

Method

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