This recipe was inspired by a Chinese cooking show that I watched, called 美女私房菜. Her recipe called for cooking the chicken in a spice soy sauce broth and then deep-fry the chicken until crispy before adding the scallion ginger fragrant sauce on top. I bookmarked it because it seem so interesting. My chance came when I had some leftover oven roasted chicken wings and drumettes. While I was thinking of what to make of this leftover wings, her recipe came to mind. So, I pan-fried my wings and drumettes and then cooked this scallion ginger fragrant and put it on top of the chicken to serve. I truly loved this scallion ginger fragrant sauce and it can easily be used to top with fried fish, deep-fried pork ribs, shrimps, or anything you can think of. My attempt at recreating a leftover to another new dish.
Ingredients:
Method:
1. In a hot wok, add in some cooking oil. When heated, gently drop in the wings and drumettes in batches. Pan-fry until heated through and crispy. Dish out and place on a serving plate.
2. In the same wok, scoop out some of the oil, just left about 1 Tbsp. of oil in the wok. Add in ginger and scallion and stir-fry until fragrant. Season with chicken powder and white pepper. Pour this fragrant on top of the wings and drumettes to serve.
There is no silly-sounding question, glad you asked. Chicken powder is the same as chicken granules (some in powder form, some in granules) and is used in flavoring soup or other Chinese dishes. It will enhance the flavor of a dish by adding sweetness, usually 1/2 to 1 tsp. is sufficient.