• NYT E-Z Dinner - 03

    From Dave Drum@1:2320/105 to All on Monday, January 22, 2024 16:30:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ginger-Scallion Chicken
    Categories: Poultry, Vegetables, Herbs
    Yield: 4 servings

    2 lg Scallions; trimmed
    1/4 c Peanut oil; more as
    - necessary
    1 3/4 lb Boned, skinned chicken; in
    - 1" chunks
    1/2 ts Kosher salt; as needed
    1 c Rough chopped cilantro
    - leaves and tender stems
    1 (2 1/2") piece ginger; in
    - thin matchsticks
    3 tb Soy sauce
    lg Pinch sugar

    Cut the scallions in quarters lengthwise, then cut
    crosswise into 1 1/2" long pieces. You should end up
    with thin blades of scallions. Separate out the dark
    green tops from the pale green and white parts. (You
    donrCOt have to be very thorough; some mixing of colors is

    Heat oil in a wok or 12-inch skillet over very high
    heat. When itrCOs shimmering but not smoking, stir in
    chicken and salt. Cook, stirring almost constantly,
    until chicken is barely cooked and no longer pink, 3 to
    5 minutes. Use a slotted spoon to transfer chicken onto
    a serving plate, leaving the oil in the pan. Immediately
    scatter cilantro and scallion greens (not whites) over
    hot chicken.

    Return wok to medium-high heat. Make sure there are at
    least 2 tablespoons oil in the wok. If not, add more
    oil. Stir in ginger and cook until lightly browned,
    about 1 minute. Stir in scallion whites, soy sauce and
    sugar, and cook for another 30 seconds (if using a
    skillet, remove from heat). Immediately spoon the
    contents of the pan evenly over chicken and herbs. Serve
    right away.

    Recipe from: Lan Hing Riggin

    Adapted by: Melissa Clark

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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