Ingredients Jump to Instructions ↓

  1. 2 whole chicken breasts (about 1-1/2 to 2 lb.)

  2. 6 scallions

  3. 3 Tbsp. soy sauce

  4. 1 tsp. sesame oil

  5. 1 Tbsp. Chinese rice wine or cooking sherry

  6. 1 tsp. salt 1-inch piece fresh ginger

  7. 5 to 6 cloves garlic

  8. 5 Tbsp. peanut oil

  9. 2 Tbsp. hoisin sauce

  10. 1 Tbsp. water

Instructions Jump to Ingredients ↑

  1. Bone the chicken and pull off all the skin. Chop the meat into 1-inch cubes and put them in a bowl. Clean the scallions then cut them, the white part and most of the green, into 1/2-inch lengths. Add the scallions to the chicken, along with the soy sauce, sesame oil, wine, and salt. Mix well and set aside to marinate for at least 15 minutes. Peel the ginger, and then chop it into tiny pieces, about the size of a match head. Smash the garlic cloves with the side of your cleaver, then peel. Chop the garlic as fine as the ginger. Heat your wok or pan over a high flame for 15 seconds, then add the oil. It will be hot enough to cook with when the first tiny bubbles form and a few small wisps of smoke appear. When the oil is ready, toss in the chopped ginger and garlic and stir it around in the hot oil for 10 seconds. Add the hoisin sauce and stir-fry for 30 seconds, using your cooking shovel or spoon to keep the ingredients moving so they don't burn or stick. Combine the water and the chicken mixture and stir well, then add the chicken mixture to the pan. Cook, stirring occasionally, for about 5 minutes, or until the chicken is stiff and is completely cooked. Serve immediately.


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