Subj : NYT E-Z Dinner - 03
To : All
From : Dave Drum
Date : Mon Jan 22 2024 16:39:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ginger-Scallion Chicken
Categories: Poultry, Vegetables, Herbs
Yield: 4 servings
2 lg Scallions; trimmed
1/4 c Peanut oil; more as
- necessary
1 3/4 lb Boned, skinned chicken; in
- 1" chunks
1/2 ts Kosher salt; as needed
1 c Rough chopped cilantro
- leaves and tender stems
1 (2 1/2") piece ginger; in
- thin matchsticks
3 tb Soy sauce
lg Pinch sugar
Cut the scallions in quarters lengthwise, then cut
crosswise into 1 1/2" long pieces. You should end up
with thin blades of scallions. Separate out the dark
green tops from the pale green and white parts. (You
donrCOt have to be very thorough; some mixing of colors is
fine.)
Heat oil in a wok or 12-inch skillet over very high
heat. When itrCOs shimmering but not smoking, stir in
chicken and salt. Cook, stirring almost constantly,
until chicken is barely cooked and no longer pink, 3 to
5 minutes. Use a slotted spoon to transfer chicken onto
a serving plate, leaving the oil in the pan. Immediately
scatter cilantro and scallion greens (not whites) over
hot chicken.
Return wok to medium-high heat. Make sure there are at
least 2 tablespoons oil in the wok. If not, add more
oil. Stir in ginger and cook until lightly browned,
about 1 minute. Stir in scallion whites, soy sauce and
sugar, and cook for another 30 seconds (if using a
skillet, remove from heat). Immediately spoon the
contents of the pan evenly over chicken and herbs. Serve
right away.
Recipe from: Lan Hing Riggin
Adapted by: Melissa Clark
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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