Stewed Chicken in Spring Onion Sauce

  • Yield : 1
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 30m

The taste is rich. Chicken meat is soft.


  • Whole Chicken(1.5kg~2 kg,washed) 1 pc
  • Ginger(sliced) 50g
  • Shallot(chopped) 140g
  • Garlic(sliced) 30g
  • Spring Onion(sections) 70g
  • Parsley 30g
  • Light Soy Sauce 1 tsp
  • Cornstarch 1 tsp
  • Rice Wine 1 tsp
  • Chicken Broth 250ml
  • Cornstarch Water 2 tbsp


Step 1

Cut chicken into chunks and marinate for 15~20 minutes.

Step 2

Heat the wok(no oil) and set medium heat to pan fried chicken. Set aside.

Step 3

Remain some chicken oil in the wok and remove the surplus, fry shallots, ginger and garlic in small heat. Add sauce and stir and put chicken back to wok, cover the wok and stew in light heat for 8~10 minutes. Add spring onion and parsley and finish up with high heat strength with cornstarch water to thicken the sauce. Serve.

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