New This Month

Hong Kong-Style Chicken


This great dinner recipe is courtesy of Michael Schulson.

  • Servings: 4

Source: The Martha Stewart Show, July Summer 2007


  • 4 tablespoons ginger, peeled and minced
  • 1 bunch scallions, white parts only, smashed
  • 1 tablespoon minced garlic
  • 3 tablespoons coarse salt
  • 2 tablespoons sugar
  • 1 1/4 cups grapeseed oil
  • 1/2 cup Shao Xing (Chinese wine), dry sherry, or white wine
  • 4 tablespoons cornstarch
  • 4 boneless chicken breast halves
  • 1/4 cup finger chiles, Thai bird's eye chiles, or 1 red bell pepper, sliced on the bias
  • 1/2 cup button mushrooms, thinly sliced
  • 1/2 cup bamboo shoots, canned and sliced, washed well
  • 1 cup chicken stock
  • 1/4 cup soy sauce
  • 15 pieces Thai or regular basil, washed well


  1. In a medium bowl, combine 2 tablespoons ginger, scallions, garlic, salt, sugar, 1 cup grapeseed oil, 1/4 cup Shao Xing, and 3 tablespoons cornstarch.

  2. Place chicken in a shallow dish and pour over mixture. Refrigerate for at least 1 hour and up to 6 hours.

  3. Preheat oven to 375 degrees. Transfer chicken to a baking sheet and roast 8 minutes; set aside.

  4. Heat a wok over high heat; add 3 tablespoons grapeseed oil. Add remaining 2 tablespoons ginger and chiles; cook until golden brown, 30 seconds. Add mushrooms and cook until tender, about 1 1/2 minutes. Add remaining 1 tablespoon oil and bamboo shoots, stirring constantly, and cook for 2 minutes.

  5. Add remaining 1/4 cup Shao Xing and let reduce until thickened, about 1 minute. Add chicken stock and soy sauce; bring to a boil. In a small bowl whisk together remaining tablespoon cornstarch with 1 teaspoon water, add to wok and stir until mixture has thickened. Season with basil and remove from heat.

  6. Slice chicken and divide evenly between 4 plates. Pour over sauce; serve immediately.

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