Chicken and Scallion Stew (葱烧鸡烩饭)
This is a Chinese-style meal that you can’t resist. It’s super delicious. The tender chicken is served with a fragrant green onion. I believe that you will definitely fall in love with this dish after eating this Chicken and Scallion Stew (葱烧鸡烩饭).
Follow me to try it out.
Ingredients
500g Boneless Chicken leg （today I use chicken breast instead）
500g Scallion (spring onion)
1chili
2g salt and 1g pepper
8-9 ginger sliced
500ml boiling water
1 Tbsp soy sauce
10g Potato starch (or cornstarch)
Cooking Follow Me
Cut chicken legs into small pieces, irregular shape, will be faster in cooking
Marinated chicken with 2 grams of salt and 1 gram of white pepper. Leave for 10 minutes.
Put sliced ginger into the pot, add a little oil
Start cooking the sliced ginger from the cold pan. Use medium to low heat until the ginger slices start to curl. Add the chicken pieces.
Let one side fry golden coke and then sprinkle with black pepper. Start frying until the chicken has both sides with
Put onions and chili
Continue to stir fry until the aroma of the scallion aroused
Pour hot water
Boil for 3 minutes until the water boils
Medium and small fire stew
Add 15 grams of soy sauce
Thicken with 10 grams of white powder + 10cc of water
Pour in quickly and stir the bottom of the pot
Turn off the fire, sprinkle with chopped scallion
Tips
The chicken must be sautéed in the pan, and the flavor of the whole dish will be more intense.
The amount of water can be different according to personal preference, and the water level could cover the chicken is fine.
More Recipes Below
- Tomato and Egg Skillet
- Low-Fat Penang-Style Curry Noodles
- Penang-Style Char Kway Teow
- Penang Hokkien Prawn Noodles
- Laksa Carrot Pasta
DID YOU MAKE THIS Chicken and Scallion Stew (葱烧鸡烩饭)?
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