Lan Fong Yuen Chicken with Ginger and Scallions

All Ingredients

Directions

• • Shaoxing wine

    1 tablespoon
  • neutral oil

    2 tablespoons
  • cornstarch

    2 tablespoons
  • chicken bouillon powder

    1 tablespoon
  • salt

    to taste
  • white pepper

    to taste

  Combine in a bowl and whisk.

• • boneless, skinless chicken thighs

    2 pounds

  Combine with slurry and toss to coat. Marinate in refrigerator for 30 minutes to 4 hours.

• • scallions

    2
    thinly sliced
  • ginger

    3 tablespoons
    minced
  • soy sauce

    to taste
  • seasame oil

    1 tablespoon
  • sesame seeds

    1 teaspoon
  • salt

    to taste
  • neutral oil

    as needed

  For the sauce: Combine in a small bowl, cover with oil, and mix with a spoon. Set aside.

• Heat large skillet over medium. No need for oil. Add chicken and cook until first side is golden brown, then flip. Cook until the center of the thigh registers 170°F on a meat thermometer, about 15 minutes.

• Serve chicken on top of noodles or rice. Top with sauce.