Ginger-Scallion Chicken Recipe (2024)

Handy hint from a produce clerk in Hawai'i - put ginger in the freezer, peel it with a vegetable peeler and proceed from there. We often use a Microplane grater for a sort of ginger "snow" that pretty much dissolves in the sauce leaving lots of flavor.

You, Julia Child and my next door neighbor are among the 10% of the population that find that cilantro tastes like soap. You are among people with a shared group of olfactory-receptor genes, called OR6A2, that pick up on the smell of aldehyde chemicals. Aldehyde chemicals are found in both cilantro and soap. If you are one of those anti-cilantro folks, at least you know that it’s not really your fault and you can blame your parents. Pretty much the rest of us think it is marvelous!

After cutting up chicken, marinate in tablespoon of corn starch, abt 2tsps soy sauce and 1tsp of sherry. This is a trick from Joyce Chen’s cookbook from the 1970s. Makes chicken incredibly tender. Otherwise followed recipe. Delicious.

Thank you Ms Clark, for including the cilantro stems. Many don't realize they pack a larger punch than the leaves. I also freeze extra stems in a bunch then I can just easily break off bits to chop as needed.

This was great! Took about 40 minutes, not 15. Anyone else always assume to add about 20% or so more time to any NYT recipe?

Next time I will add garlic. I’ll also change the order. I found the chicken didn’t take on the flavor of the sauce. I will hold off adding the cilantro and green scallions. I would throw the chicken back into the pan with the sauce and cook for a minute or two, then add the cilantro and green scallions on top. I served with rice noodles which went well with the dish.

peel it with a spoon

Never have I ever felt the need to comment on a recipe until now. I have made this once a week ever since it came out, albeit with salmon. It is the greatest recipe I have ever found on NYT Cooking. Thank you!

Cilantro only adds soapy flavor, so of course I leave it out.

Never sure how to handle ginger - do i try to peel this lumpy delight, leave the skin on. Finding a piece that peels easily is very difficult.

I added very small pieces of carrots for color. It came out great and I would make it again. Some caution when adding the soy sauce. It splattered and set off the smoke alarm.

Make a pot of fast court-bouillon (CB) to poach the chicken for a luscious, silky chicken. Don't cut the chicken in bite size pieces, rather after poaching, gently separate with fork for tender bites instead of hard cut edges. It's an easy wonderful traditional technique to create exquisite texture which I prefer in this dish. Thanks MC.Pro tip, make a larger recipe of CB and strain it for cooking liquid, perfect for Koshihikari rice to serve this over. #heavenor any rice you like

I don't understand barely cooked chicken. I always thought chicken must be cooked to 165. Small pieces don't take long to cook through but I would have to satisfy myself with a thermometer check. Perhaps I'm just misreading the language in the recipe.

So, “3 cup chicken” made even simpler? I made it as written just to see, and appreciated the simplicity, but the addition of some garlic, rice wine, and maybe some Szechuan pepper would really elevate it. (3 cup chicken is the Taiwan equivalent of weeknight mac n cheese, but just a bit better)For all those upset about how much the instructions said to cook the chicken, your food science is 30 years out of date. This is fine, the carryover took it right where it needs to be.

great recipe. Loved the ease and simplicity and it tastes delicious. we added pea pods and put it on a bed of brown rice. they helped flesh out the meal. We will make this again. Thanks for the recipe.

Cook time is just that, the time to cook all ingredients mise en place, as in prepped as called for. Melissa Clark explained that in one of her previous columns. NYTCooking can’t possibly know which of us has great knife skills, so they leave us to calculate our own prep times ourselves.

Really good simple recipe, but I recommend adding at least 2 tablespoons of rice wine vinegar and around 4 cloves of garlic to tie everything together. Served over white rice with chili crisp, sesame seeds, and Mama Teav's Hot Garlic and it was perfect!

I thought this was good, but a little greasy. When I make it again, will pour off some of the oil that was left after cooking the chicken and increase the soy sauce just a bit.

I threw the chicken back in. Added a ton of garlic. Added a bunch of frozen stir-fry vegetables (I defrosted in microwave first). Also needs to be served with white rice.

Add garlic, rice wine and sechwan pepper

Add more veggies

Great recipe. I used breast meat so I velveted the meat for 1 hour before cooking to give it restaurant style texture. Velveting consists of marinading with soy, cornstarch, and another liquid (I used shaoxing wine as the other liquid).

I do not understand why this recipe only has 4 stars. It is so good!!! A definite keeper.

Try adding some garlic and also marinating the chicken in 1T cornstarch, 2tsp soy sauce and 1tsp sherry.

I made this pretty much per the recipe, except that I used coconut aminos instead of soy sauce, and next time I will increase the coconut aminos for more sauce. I sauteed carrots separately as an added vegetable, and as other suggested they would go well in this dish. We served it over white rice. We liked the flavor that resulted from browning the matchstick ginger and I will consider using that in other dishes. Good addition to our dinner rotation.

Using chicken breast instead of thigh, the dish remained moist and tender. The sauce was also delectable.

Added chicken back into the pan with the sauce, then threw a handful of spinach in at the end. Needed a bit more green!

Added some sautéed mushrooms and thin slices of carrot. And garlic. and red pepper flakes. Would have been boring without those additions.Used half and half instead of heavy cream, which was fine. Served on rice. Delicious and easy.

This was absolutely delicious. It tasted rich and complex. Prepping the ginger took some time.

Anyone else think this is an insane amount of oil?