Growing up, I wasn't too fond of ginger or scallions, both of which my mother used frequently in her Cantonese cooking. Now, though, I find myself craving this dish often. You can use any cut of chicken, though I prefer the simplicity and ease of boneless, skinless chicken breast already prepped for stir-frying. The star is the dipping oil, which gives the chicken added flavor. Get the oil just hot enough, and the flavors of the ginger and scallions mellow and meld together. —ktchnninja
boneless, skinless chicken, cut into small pieces as though for stir-frying
five-spice powder (or other Chinese seasoning/baking mix)
Place the chicken pieces in a large bowl and add the five-spice powder. Use about 1 to 2 tablespoons depending on how long you will marinate the chicken (more if marinating a couple hours, less if you leave it overnight). Drizzle with a bit of canola oil, and toss so all the pieces are well covered with oil and spice mix. Cover and refrigerate 2-3 hours or overnight.
When chicken is ready to cook, fill a pot with a couple inches of water and bring to a boil. Place marinated chicken in a steamer basket/container and steam 10-15 minutes or until chicken is cooked through.
While the chicken cooks, prepare the sauce. Finely grate the ginger, and slice the scallions. Green parts should be sliced thinly; the lighter green and white parts can be used, as well, but be sure to chop finely. The mix of ginger and scallions can be adjusted depending on your preference -- I like an almost 1:1 ratio. Combine in a bowl, along with salt, and set aside.
Heat some canola oil in a pan over medium-high heat. Amount can be adjusted depending in how thick you would like your sauce. I use about 1/4 to 1/3 cup depending on the amount of ginger and scallions I have.
Once the oil is hot (should be hot enough to sear meat in but not so hot it is smoking or boiling) pour it over the ginger and scallions. The hot oil will combine the ginger, scallions, and salt, so juju will only need to give it a quick stir before serving.
Serve oil alongside chicken, with some steamed rice and vegetables. Leftover ginger-scallion oil can be kept a couple days in the fridge and is great with just plan, steamed rice. You can also make this as an hors d'oeuvre.