Subj : NYT E-Z Dinner - 03
To   : All
From : Dave Drum
Date : Mon Jan 22 2024 16:39:00

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
  fine.)
  
  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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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