📝 About This Recipe
Inspired by the legendary 'Ba Zhan Ji' of Cantonese cuisine, this dish celebrates the transformative power of a masterfully balanced wet paste. Succulent, velvet-textured chicken is infused with a vibrant, sizzling emulsion of fresh young ginger and bright green scallions, creating a profile that is simultaneously pungent, sweet, and deeply savory. It is a masterclass in how a simple marinade can elevate humble poultry into a centerpiece of aromatic brilliance.
🥗 Ingredients
The Chicken & Initial Marinade
- 1.5 pounds Boneless, skin-on chicken thighs (cut into 2-inch bite-sized pieces)
- 1 tablespoon Shaoxing rice wine (or dry sherry)
- 1 teaspoon Cornstarch (for velveting the meat)
- 1/2 teaspoon Kosher salt
The Signature Gingery Scallion Paste
- 4 ounces Fresh ginger root (peeled and finely minced or grated)
- 8-10 stalks Scallions (green onions) (finely chopped, whites and greens separated)
- 1/3 cup Neutral oil (such as grapeseed or peanut oil)
- 1 tablespoon Light soy sauce
- 1 teaspoon Toasted sesame oil (high quality)
- 1/2 teaspoon White pepper (ground)
- 1/2 teaspoon Granulated sugar (to balance the heat of the ginger)
Aromatics & Stir-Fry
- 3 pieces Garlic cloves (thinly sliced)
- 1/4 cup Fresh cilantro (for garnish)
- 1 piece Red chili (optional, thinly sliced for heat)
👨🍳 Instructions
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1
In a medium bowl, toss the chicken thigh pieces with the Shaoxing wine, cornstarch, and salt. Let it marinate at room temperature for 15 minutes to 'velvet' the meat, ensuring a tender finish.
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2
Prepare the ginger by peeling it with the edge of a spoon and mincing it until it reaches a paste-like consistency. You can use a microplane for a finer texture.
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3
Finely chop the scallions. Keep the white parts and the green parts in separate piles as they will be added at different stages.
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4
In a heat-proof bowl, combine the minced ginger, the white parts of the scallions, sugar, and white pepper. Mix well.
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5
Heat the 1/3 cup of neutral oil in a small saucepan until it just begins to smoke (approximately 350°F/175°C).
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6
Carefully pour the hot oil over the ginger and scallion white mixture. It should sizzle violently; this 'blooms' the aromatics and removes the raw bite. Stir in the soy sauce and sesame oil. Set this paste aside.
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7
Heat a wok or large heavy skillet over high heat until a drop of water evaporates instantly.
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8
Add a tablespoon of oil to the wok and swirl to coat. Add the marinated chicken in a single layer. Let it sear undisturbed for 2-3 minutes until a golden-brown crust forms.
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9
Flip the chicken pieces and stir-fry for another 3-4 minutes until they are nearly cooked through.
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10
Add the sliced garlic and the optional red chili to the wok, tossing with the chicken for 30 seconds until fragrant.
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11
Pour the prepared Gingery Scallion Paste over the chicken. Toss vigorously for 1-2 minutes, ensuring every piece of chicken is lacquered in the aromatic oil and paste.
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12
In the final 30 seconds of cooking, throw in the green parts of the scallions. Toss once more just until they wilt slightly but retain their vibrant color.
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13
Remove from heat immediately to prevent the ginger from turning bitter. Transfer to a warm serving platter.
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14
Garnish generously with fresh cilantro and serve immediately while the aroma is at its peak.
💡 Chef's Tips
Use young ginger if available; it is less fibrous and has a milder, sweeter heat perfect for pastes. Never skip the 'sizzling oil' step—the heat is what emulsifies the flavors and creates the signature silky mouthfeel. If the paste feels too thick, add a teaspoon of warm water or extra sesame oil to loosen it before adding to the wok. Avoid overcooking the chicken thighs; they are done when they reach an internal temperature of 165°F, staying juicy and tender. Store any leftover paste in a glass jar in the fridge for up to 3 days—it’s incredible over steamed fish or plain noodles.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the aromatic scallion oil. Pair with a side of stir-fried bok choy or gai lan with oyster sauce for a complete Cantonese meal. A chilled, dry Riesling or a light lager cuts through the richness of the ginger paste beautifully. For a low-carb option, serve the chicken inside crisp lettuce cups with a squeeze of lime.