Ginger Scallion Chicken
姜葱鸡 · jiāng cōng jī
My uncle in Shenzhen’s Shekou neighborhood made this every Sunday after dim sum — he’d shred leftover white cut chicken, then pour sizzling ginger-scallion oil over it while my cousins clapped to scare away ‘cold air’ before serving.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- cooked white cut chicken (from above recipe), shredded白切鸡（上道菜制备），撕成细丝🛒 local300 g
- ginger, julienned fine (unpeeled)老姜，切极细丝（不去皮）🛒 local40 g
- scallions, green parts only, julienned fine小葱，仅取葱绿部分，切极细丝🛒 local60 g
- peanut oil or neutral oil花生油或无味植物油🛒 local60 ml
cooked white cut chicken (from above recipe), shredded: Use same-day cooked chicken for best texture — avoid refrigerated >24h.
peanut oil or neutral oil: Do not substitute sesame oil — it burns at high heat.
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Instructions
1Place shredded chicken in a heatproof bowl. Scatter ginger and scallion julienne evenly over top.
铺平再撒料
2Heat oil in a small saucepan over medium-high heat until shimmering and just beginning to ripple (≈180°C / 350°F). Do not let smoke.
油温适中
🔍 Look for Medium-high 1–2 分钟 · 1–2 minutesVisual: 油面微漾泛涟漪，无丝毫青烟Oil surface shimmers with faint ripples; no wisps of smoke
You know it's right when: 插入木筷，周围持续冒出细密小泡A wooden chopstick inserted emits steady, small bubbles
3Immediately pour hot oil over ginger and scallions — it will sizzle violently and release intense aroma.
热油激发香气
🔍 Look for 10 秒 · 10 secondsVisual: 油在姜葱周围猛烈翻泡，腾起淡白水汽Oil bubbles vigorously around ginger and scallions; pale steam rises
You know it's right when: 厨房瞬间充满清爽姜葱辛香Sharp, clean ginger-and-green-onion fragrance fills kitchen
4Let sit 2 minutes to infuse. Gently toss with chopsticks to coat chicken evenly.
静置再拌匀
5Serve warm or at room temperature. Optional: drizzle with 1 tsp light soy sauce just before eating.
临吃前点酱油
Tips
- · For extra depth, add 1 tsp Shaoxing wine to chicken before pouring oil.
- · This dish tastes best within 2 hours — flavors dull after refrigeration.
- · Use leftover ginger-scallion oil for steamed fish or tofu.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
I only have 30 minutes. Which recipes should I pick?
Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.
Source: HǎoWèi recipe collection
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