The Chef

Restaurants

Meals

Drinks

Restaurants›Malaya Kitchen Asian Fusion›Ginger & Scallion Chicken Recipe

Ginger & Scallion Chicken Recipe

Name: Malaya Kitchen Asian Fusions Ginger & Scallion Chicken Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.2 kg bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks); 3 tbs light soy sauce; 2 tbs Shaoxing rice wine (or dry sherry); 1 tbs cornstarch; 1 tsp granulated sugar; 1 tsp freshly ground black pepper; 50 g ginger, peeled and finely julienned; 6 scallions (green onions), white and light-green parts finely sliced and then chopped; 120 ml neutral oil (vegetable, canola, or peanut); 2 tbs light soy sauce; 1 tsp toasted sesame oil; 1 tsp rice vinegar; 1 tsp salt; 1 tsp sugar; 0.5 tsp freshly ground white or black pepper; 2 tbs neutral oil (for pan frying); 60 ml water or low-sodium chicken stock (for braising if needed); 2 tbsp fresh cilantro leaves (optional, for garnish); 2 tbsp extra sliced scallions (green parts) for garnish

Inspired by Malaya Kitchen Asian Fusion

Time1h

Serves4

Make Ginger & Scallion Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinade

2 2/3 lb (1.2 kg) bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)

3 tbs light soy sauce

2 tbs Shaoxing rice wine (or dry sherry)

1 tbs Cornstarch

1 tsp granulated sugar

1 tsp freshly ground black pepper

Ginger-Scallion Sauce

1 3/4 oz (50 g) ginger, peeled and finely julienned

6 scallions (green onions), white and light-green parts finely sliced and then chopped

1/2 cup (120 ml) neutral oil (vegetable, canola, or peanut)

2 tbs light soy sauce

1 tsp toasted sesame oil

1 tsp Rice vinegar

1 tsp Celtic sea salt

1 tsp sugar

1/2 tsp freshly ground white or black pepper

For Cooking & Garnish

2 tbs neutral oil (for pan frying)

1/4 cup (60 ml) water or low-sodium chicken stock (for braising if needed)

2 tbsp fresh cilantro leaves (optional, for garnish)

2 tbsp extra sliced scallions (green parts) for garnish

Method

Marinade

Prepare and Marinate Chicken

Trim any excess fat and pat chicken thighs dry with paper towels. In a bowl combine 3 tbs light soy sauce, 2 tbs Shaoxing wine, 1 tbs cornstarch, 1 tsp sugar and 1 tsp freshly ground black pepper. Add the chicken and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours. Allow chilled chicken to sit at room temperature for 15 minutes before cooking.

Ginger-Scallion Sauce

Prepare Aromatics

Peel and finely julienne the ginger until you have about 50 g. Trim and slice the scallions, separating the white/light-green parts (finely chopped) from the darker green tops reserved for garnish.

Make the Sauce Base

In a heatproof bowl combine 2 tbs light soy sauce, 1 tsp toasted sesame oil, 1 tsp rice vinegar, 1 tsp salt, 1 tsp sugar and 1/2 tsp ground pepper. Stir to dissolve sugar and salt. Add the chopped white/light-green scallions and the julienned ginger to the bowl and mix evenly.

Heat Oil and Bloom Aromatics

In a small saucepan or skillet, heat 120 ml neutral oil over medium-high heat until it just begins to shimmer and is very hot but not smoking (about 190–200°C / 370–400°F if using a thermometer). Carefully and gradually pour the hot oil over the ginger and scallion mixture in the heatproof bowl (pour in a thin steady stream while stirring). The oil will sizzle and bloom the aromatics, softening the raw bite and releasing fragrance. Stir the sauce and let it rest for 5 minutes so flavors meld.

Cook Chicken

Sear Chicken

Heat a large skillet or sauté pan over medium-high heat. Add 2 tbs neutral oil and swirl to coat. Place the marinated chicken skin-side down in a single layer, pressing gently so skin makes contact. Sear undisturbed for 5–7 minutes until skin is deep golden-brown and releases easily from the pan. Flip and sear the other side 3 minutes.

Finish Cooking

If chicken is thick or not fully cooked after searing, reduce heat to medium-low and add 60 ml water or low-sodium chicken stock to the pan, cover, and braise gently for 6–8 minutes until internal temperature reaches 74°C (165°F). Remove the lid and raise heat for 1–2 minutes to evaporate excess liquid and re-crisp the skin.

Rest

Transfer chicken to a cutting board and let rest 5 minutes to redistribute juices. If desired, slice into serving pieces (halves or thirds depending on thigh size).

Finish & Serve

Assemble

Spoon the ginger-scallion sauce liberally over the chicken, making sure to include the infused oil and aromatics. Garnish with the reserved green scallion tops and cilantro if using.

Serving Suggestion

Serve hot with steamed white rice or jasmine rice and lightly sautéed or steamed greens. Leftover sauce can be refrigerated for up to 3 days; reheat gently before using.