---
title: "Ginger Scallion Chicken Salad (姜葱捞鸡)"
description: "Ginger Scallion Chicken Salad is a classic Cantonese home-style dish. The chicken is tender and juicy, with a rich aroma of ginger and scallion, and a well-balanced salty-umami flavor that goes great with rice. Chicken thigh provides high-quality protein, and pairing it with ginger and scallion helps warm the body and stimulate appetite. The dish mainly involves steaming and hand-shredding, with clear steps that are easy for beginners to follow. It takes about 40 minutes from prep to finish."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_jiang-cong-lao-ji.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_jiang-cong-lao-ji/"
---

# Ginger Scallion Chicken Salad

**姜葱捞鸡 · jiāng cōng lāo jī**

> Time: 40 min · Difficulty: Medium · Calories: 549 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

Ginger Scallion Chicken Salad is a classic Cantonese home-style dish. The chicken is tender and juicy, with a rich aroma of ginger and scallion, and a well-balanced salty-umami flavor that goes great with rice. Chicken thigh provides high-quality protein, and pairing it with ginger and scallion helps warm the body and stimulate appetite. The dish mainly involves steaming and hand-shredding, with clear steps that are easy for beginners to follow. It takes about 40 minutes from prep to finish.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_jiang-cong-lao-ji.jpg)

## Ingredients

- 4 pieces (about 400 g) Chicken thigh (鸡腿) — per serving
  - Tip: Choose fresh, chilled chicken thighs for tender meat.
- 5 g Salt-baked chicken seasoning (盐焗鸡粉) — per serving
  - Tip: Use salt-baked chicken powder from a reputable brand for an authentic flavor.
- 50 g Ginger (姜) — per serving
  - Tip: Old ginger has a stronger flavor than young ginger.
- 1 stalk Scallion (葱) — per serving
  - Tip: Choose fresh small scallions with roots still attached.
- 5 g Salt (盐) — per serving
  - Tip: Regular table salt works fine.
- 5 g Sugar (糖) — per serving
  - Tip: Use white granulated sugar to enhance umami.
- 35 ml Cooking oil (油) — per serving
  - Tip: Peanut oil is recommended for a richer aroma.

## Tools

Bowl, Steamer, Cleaver / chef's knife, Cutting board, Wok

## Method (11 steps)

1. **Wash the Chicken Thighs** — Wash 4 chicken thighs thoroughly and place them in a bowl.
   - Duration: 1 min
   - Tip: After washing, drain off excess water.
   ![Step 1: Wash the Chicken Thighs](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jiang-cong-lao-ji/step_1.jpg)
2. **Add Seasonings** — Add salt-baked chicken powder and 5ml cooking oil to the bowl, and stir to combine.
   - Duration: 1 min
   - Tip: Coating evenly helps the chicken absorb more flavor.
   ![Step 2: Add Seasonings](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jiang-cong-lao-ji/step_2.jpg)
3. **Marinate and Prepare Water** — Let the chicken thighs marinate for 15 minutes, and in the meantime, prepare the steamer and bring the water to a boil.
   - Duration: 15 min
   - Tip: Start steaming only after the water is boiling.
   ![Step 3: Marinate and Prepare Water](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jiang-cong-lao-ji/step_3.jpg)
4. **Steam the Chicken Thighs** — Once marinated, place the chicken thighs in the steamer over boiling water and steam for 20 minutes.
   - Duration: 20 min
   - Tip: Steam over medium-high heat.
   ![Step 4: Steam the Chicken Thighs](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jiang-cong-lao-ji/step_4.jpg)
5. **Cut the Ginger** — Cut the ginger into minced ginger, julienne, or small dice, depending on your preference.
   - Duration: 3 min
   - Tip: Minced ginger gives a smoother texture.
   ![Step 5: Cut the Ginger](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jiang-cong-lao-ji/step_5.jpg)
6. **Cut the Scallion** — Cut the scallion into 0.5cm pieces.
   - Duration: 1 min
   - Tip: Use more of the white part for a stronger aroma.
   ![Step 6: Cut the Scallion](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jiang-cong-lao-ji/step_6.jpg)
7. **Mix the Base Sauce** — Place the ginger and scallion in a dipping bowl, and add salt and sugar.
   - Duration: 30 sec
   - Tip: Adjust the salt-to-sugar ratio to taste.
   ![Step 7: Mix the Base Sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jiang-cong-lao-ji/step_7.jpg)
8. **Heat the Oil** — Pour the remaining cooking oil into another pan and heat until it reaches 60–70% of its smoking point.
   - Duration: 2 min
   - Tip: You're ready when you see a slight wisp of smoke.
   ![Step 8: Heat the Oil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jiang-cong-lao-ji/step_8.jpg)
9. **Pour the Hot Oil** — Pour the hot oil over the ginger and scallion bowl.
   - Duration: 30 sec
   - Tip: Pouring in two rounds gives better results.
   ![Step 9: Pour the Hot Oil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jiang-cong-lao-ji/step_9.jpg)
10. **Shred the Chicken by Hand** — Once the chicken thighs are steamed, shred them by hand into strips. They don't need to be very fine—about 1cm thick is fine.
   - Duration: 5 min
   - Tip: Be careful of burns; let it cool slightly before shredding.
   ![Step 10: Shred the Chicken by Hand](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jiang-cong-lao-ji/step_10.jpg)
11. **Toss to Finish** — Pour the ginger-scallion oil over the shredded chicken and toss to combine.
   - Duration: 1 min
   - Tip: Let it sit for 5 minutes after tossing for better flavor.
   ![Step 11: Toss to Finish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jiang-cong-lao-ji/step_11.jpg)

## Tips

- Reference video: https://b23.tv/2trBdqJ
- Be careful of burns when shredding the chicken; it's recommended to wear food-grade disposable gloves.
- The oil must be hot enough when pouring to release the aroma of the ginger and scallion.
- For crispier chicken skin, plunge the steamed chicken into ice water immediately.

## Overview image

![Ginger Scallion Chicken Salad — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_jiang-cong-lao-ji_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/姜葱捞鸡/姜葱捞鸡.md

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---

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