Chicken and Onion Stir Fry

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the ingredients: slice 6 pieces of ginger, mince 5 cloves of garlic, cut 6 green onions into 2-inch sections keeping the white stem and leafy parts separate, and cut about 1.5 onions into wide strips while separating the layers.
   ▶ ≈0:29
2. 2
   Slice the chicken thin and marinate with soy sauce, oyster sauce, dark soy sauce, water, baking soda, sugar, white pepper powder, and cornstarch, then finish with sesame oil and mix well.
   ▶ ≈1:10
3. 3
   Prepare the mixture: add cornstarch to cold unsalted chicken broth and stir until the cornstarch dissolves completely (water can be substituted).
   ▶ ≈1:45
4. 4
   Heat a wok over medium-high heat with oil; when hot, add a pinch of sugar and salt, then immediately add the onions and stir-fry for about 30 seconds. Add rice wine to enhance the flavor, toss a few more times to let the alcohol evaporate, then remove the onions from the pan.
   ▶ ≈2:14
5. 5
   Add more oil to the pan if needed, add the ginger slices and let them sizzle briefly to release aroma, then add the white part of the green onion, minced garlic, and chicken slices. Spread out the chicken and pan-fry until the bottom is lightly golden.
   ▶ ≈2:51
6. 6
   Stir the chicken to turn most of it over, add rice wine, and continue stir-frying until most of the chicken looks cooked on the surface.
   ▶ ≈3:23
7. 7
   Season with oyster sauce, a touch of sugar, and dark soy sauce, then continue stir-frying until the color is even.
   ▶ ≈3:40
8. 8
   Stir the cornstarch-broth mixture to ensure it is well combined, then add it to the pan. The mixture will quickly boil and thicken into a sauce.
   ▶ ≈3:55
9. 9
   When the sauce reaches the desired thickness, turn off the heat and add the cooked onion, leafy part of the green onion, and black pepper powder, then toss everything together quickly.
   ▶ ≈4:14