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    Ginger-Scallion Shredded Chicken

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    Pixicook editorial team

    A flavorful dish featuring tender shredded chicken with a vibrant ginger-scallion sauce, garnished with cilantro, red onion, and sesame seeds.

    Ingredients for Ginger-Scallion Shredded Chicken

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Chicken Drumsticks Or Boneless, Skinless Chicken Breasts, raw

    0 lb

    Substitute chevron-down

    Water

    cups

    Substitute chevron-down

    Fresh Ginger, ⅛-inch-thick

    slices

    Substitute chevron-down

    Scallion, cut in half crosswise

    each

    Substitute chevron-down

    Scallions, finely chopped, white parts only

    tablespoons

    Substitute chevron-down

    Garlic, minced

    tablespoons

    Substitute chevron-down

    Fresh Ginger, minced

    tablespoons

    Substitute chevron-down

    Thai Birds Eye Chilies, finely chopped, optional

    each

    Substitute chevron-down

    Neutral Oil

    tablespoons

    Substitute chevron-down

    Light Soy Sauce

    tablespoons

    Substitute chevron-down

    Chinese Black Vinegar

    teaspoons

    Substitute chevron-down

    Oyster sauce

    teaspoons

    Substitute chevron-down

    Toasted Sesame Oil

    teaspoons

    Substitute chevron-down

    Ground Sichuan Peppercorns

    teaspoons

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Red Onion, thinly sliced

    each

    Substitute chevron-down

    Fresh Cilantro, chopped

    cups

    Substitute chevron-down

    Toasted Sesame Seeds

    teaspoons

    Substitute chevron-down

    Fine Sea Salt

    to taste

    Substitute chevron-down

    How to Make Ginger-Scallion Shredded Chicken

    1. Prepare Chicken

    Let the chicken sit at room temperature for about 1 to 2 hours to help it cook more evenly.

    2. Boil Chicken

    In a medium pot, bring 6 cups of water to a boil with the ginger slices and the halved scallion. Once boiling, gently lower the chicken into the pot. Bring it back to a boil, then reduce the heat to a simmer, cover, and cook for 9 to 11 minutes if using drumsticks or 3 to 5 minutes if using breasts. Turn off the heat and let the chicken sit in the hot water for another 10 to 15 minutes to ensure it's cooked through without drying out. The chicken is done when the juices run clear when pierced with a knife.

    3. Cool and Shred Chicken

    Transfer the chicken to an ice water bath to stop the cooking process and let it cool for about 5 minutes. Once cool, shred the chicken into bite-sized pieces and set it aside on a serving plate.

    4. Prepare Sauce

    In a medium heatproof bowl, combine the finely chopped scallions, minced garlic, minced ginger, and finely chopped Thai bird’s-eye chilies if using.

    5. Heat Oil and Assemble Sauce

    Heat the neutral oil in a wok or small saucepan until it’s shimmering but not smoking. Carefully pour the hot oil over the aromatic mixture in the bowl. Stir in the light soy sauce, Chinese black vinegar, oyster sauce, toasted sesame oil, ground Sichuan peppercorns, and sugar until well combined.

    6. Toss Chicken with Sauce

    Toss the shredded chicken with the sauce until it’s evenly coated. Add the thinly sliced red onion, chopped fresh cilantro, and toasted sesame seeds. Season with fine sea salt to taste, and mix everything together gently.

    Variations

    Ginger-Scallion Fish

    Replace the chicken with a firm white fish, such as cod or halibut, and steam or poach it gently before shredding or flaking. The delicate flavor of the fish will pair beautifully with the ginger and scallions.

    Ginger-Scallion Noodles

    Use the ginger-scallion sauce as a base for a noodle dish. Boil your choice of noodles – whether it's ramen, rice noodles, or spaghetti – and toss them with the flavorful sauce. Add shredded chicken or another protein like tofu or shrimp.

    Citrus Twist

    Incorporate a citrus element to the ginger-scallion sauce. The zest and juice of an orange or a lemon can brighten the flavors and add a new dimension. You can also poach the chicken with a few slices of citrus to infuse it with this flavor.

    Ginger-Scallion Pork

    Swap out the chicken for pork loin or shoulder, which you can cook and then shred or slice thinly. Pork's natural fattiness provides a rich counterpart to the zingy ginger-scallion sauce.

    Heat Levels

    Introduce a different type of heat by using Szechuan peppercorns, wasabi, or a dab of chili oil in place of or in addition to any existing spice. This can transform the profile from simply spicy to numbingly aromatic or with a slow-building heat.

    Pitfalls and tips

    Ginger-Scallion Sauce

    Use fresh ingredients and balance the sauce with soy sauce, sesame oil, and a hint of sweetness, adjusting to taste.

    Choose the Right Chicken

    Opt for organic or free-range chickens if possible, using bone-in, skin-on chicken thighs or breasts for better flavor and juiciness.

    Seasoning Balance

    Taste and adjust the seasoning of the sauce, aiming for a blend of salty, aromatic, and a hint of sweetness, with a touch of acidity.

    Aromatic Infusion

    Infuse the poaching water with aromatics like ginger, garlic, green onions, and optional spices like Sichuan peppercorns or star anise.

    Perfect Poaching

    Gently poach the chicken and use a thermometer to ensure it reaches an internal temperature of 165°F, then let it rest off the heat for a few minutes.


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