GINGER-SCALLION CHICKEN
In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger.
Provided by Melissa Clark
Categories dinner, quick, weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the scallions in quarters lengthwise, then cut crosswise into 1 1/2-inch-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 don't 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 it's 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.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE
Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
- For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
- Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
- Serve the chicken with the remaining ginger scallion sauce.
GINGER-LEMON SAUCE
Provided by Food Network
Time 15m
Yield About 1/4 cup sauce
Number Of Ingredients 4
Steps:
- Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;
GINGER AND SCALLION SAUCE
I love this Chinese sauce - all different variations. This should be called the Asian Pesto Sauce for it's versatility and taste. It is excellent dipping sauce for simply poached or grilled chicken, poached or steamed fish and my very favorite, with crab or boiled prawns. I spread this sauce and eat away! The oil is heated to smoking and poured over the seasonings to develop their taste and fragrance loved by all Asians. Yes, it is salty by itself. You can also use this as a condiment for soups. Great in ramen too.
Provided by Rinshinomori
Categories Sauces
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat skillet and add the oil. Heat until the oil is almost smoking.
- Combine scallions, ginger, and salt in a bowl and pour the hot oil into the bowl. The sauce will sizzle.
- You can use this immediately. It should keep in the refrigerator for at least a week. It freezes well too.
Nutrition Facts : Calories 47.4, Fat 5.1, SaturatedFat 0.8, Sodium 581.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.1
CHICKEN WITH GINGER PESTO
This is my version of a Chinese classic, Cold Ginger Chicken. I like to serve this with steamed jasmine rice and Japanese-style marinated cucumbers. It makes for a pretty presentation when sliced on bias and served with the bright green, fresh sauce drizzled all over it.
Provided by Kelly Joy
Categories World Cuisine Recipes Asian
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Pour the white wine into a saucepan of lightly salted water, and place the chicken breasts into the pan. Bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes. Remove from the heat, and let the chicken cool in the broth. Remove from the broth, and set the chicken aside.
- Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar. Reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes. Stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.
- Slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate. Spoon the green onion mixture over the chicken breasts, and serve.
Nutrition Facts : Calories 201 calories, Carbohydrate 3.5 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 0.8 g, Protein 22.6 g, SaturatedFat 1.7 g, Sodium 925.5 mg, Sugar 1.4 g
GINGER SCALLION PESTO
Make and share this Ginger Scallion Pesto recipe from Food.com.
Provided by littleturtle
Categories Sauces
Time 5m
Yield 1 1/4 cups, 20 serving(s)
Number Of Ingredients 5
Steps:
- To make pesto, combine all of the pesto ingredients in a food processor.
- Pulse on and off until mixture achieves a uniform consistency.
- Use immediately or store in a sealed container in the refrigerator for up to a week.
Nutrition Facts : Calories 59.5, Fat 6.3, SaturatedFat 0.9, Sodium 0.8, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 0.4
ROAST CHICKEN WITH SCALLION, GINGER, AND LIME
Roast chicken is so good, you may not want to stray from the classic-but then you would never know how easy it is to transform the flavor by varying the seasonings and vegetables. This recipe comes from our book "One Pot."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. In a food processor, combine 3 tablespoons vegetable oil, scallions, ginger, garlic, lime zest, and 1 tablespoon salt; rub half of paste under skin. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet.
- Toss parsnips with olive oil; season with salt. Scatter parsnips around chicken; roast 20 minutes.
- Flip parsnips and add brussels sprouts, tossed with 1 tablespoon vegetable oil, to pan; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Let rest 10 minutes before carving and serving. Return parsnips and brussels sprouts to oven and roast until golden, 10 minutes. Serve with remaining paste.
CHICKEN WITH GINGER-CILANTRO PESTO
Categories Chicken Ginger Sauté Low Carb Wheat/Gluten-Free Macadamia Nut Cilantro Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
- Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 6 minutes per side.
- Transfer chicken breasts to plates. Top each with some pesto and serve.
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