green onioncut into 2-inch sections, stem and leaf parts kept separate2
soy saucefor marinating chicken1½ tsp
dark soy saucefor marinating chicken½ tsp
sugarfor marinating chicken, cabbage cooking, and seasoning as needed
~1 tspest.
white pepper powderfor marinating chicken1/8 tsp
baking sodatenderizes the chicken½ tsp
cornstarchfor marinating chicken; additional 1 tsp for sauce4 tsp
sesame oilmixed into chicken marinade2 tsp
rice wine1 tsp for cooking cabbage, 1 tsp for cooking chicken2 tsp
saltfor cooking cabbage¼ tsp
waterfor cornstarch sauce mixture; additional 3 tsp for chicken marinade½ cup
cooking oilfor stir frying~3 tbspest.
Steps
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1
Prepare all ingredients: slice the ginger, mince the garlic, cut green onions into 2-inch sections and separate the stem and leaf parts, and cut cabbage into 2-inch thick slices then separate the layers.
2
Slice the chicken and marinate it with soy sauce, dark soy sauce, water, sugar, white pepper powder, baking soda, and cornstarch, then finish by mixing in sesame oil.
3
Mix cornstarch with cold water to create a thickening mixture and set aside.
4
Heat oil in a wok over medium-high heat. Add a little sugar and salt, then immediately add the cabbage and stir fry for about 1 minute. Splash in rice wine and continue stir frying for another 30 seconds to enhance flavor. If you prefer to skip the wine, simply stir fry the cabbage for a total of 1.5 minutes. Remove the cabbage from the pan.
5
Add a little more oil to the pan if needed, add the sliced ginger and let it sizzle briefly to release flavor, then add the marinated chicken. Spread it out and pan fry until the bottom turns golden brown.
6
Add the green onion stems and minced garlic to the pan and stir fry everything together until the chicken is about 70% cooked. Splash in rice wine to let the alcohol evaporate, then season with soy sauce and dark soy sauce and continue stir frying until the chicken is evenly colored.
7
Stir the cornstarch-water mixture well to prevent settling, then pour it into the pan. The mixture will quickly boil and thicken into a sauce.
8
Return the cooked cabbage to the pan and add the green onion leaf parts. Toss everything together briefly to combine. The cabbage will be nicely coated in the flavorful sauce, and the chicken remains tender and juicy. Serve with rice or noodles.
PrimedTableBETA
