Scallion Chicken Chops (葱烧鸡腿)

Debone

1. Place a chicken leg quarter on a cutting board, with skin-side down. Use a sharp knife to cut along the thigh bone and then separate it from the meat. Then, follow the drumstick bone, cutting along its length until you can remove it.
2. Flatten the chicken piece evenly and pierce it with a fork to help it absorb the seasoning and cook evenly. Then, sprinkle salt over all the pieces. Leave to marinate for 5 minutes.

Sear

1. Place the chicken, skin side down, in an empty non-stick skillet over high heat. Leave to fry until some fat is rendered and the skin becomes golden brown.
2. Flip the chicken to brown the other side. Then, remove all the pieces from the skillet.

Braise

1. Add scallions and ginger into the skillet. Sizzle them with the rendered chicken fat until the scallions just start to wilt.
2. Lay the chicken pieces, skin side up, over the scallions. Mix light soy sauce, dark soy sauce, sugar, white pepper, and water, then pour the mixture into the skillet.
3. Once the liquid begins boiling, turn the heat down to medium and cover the skillet with a tight lid. Let the chicken braise for 6 minutes.
4. Open the lid and flip the chicken so that the skin side is facing down soaked in the sauce. Cook, uncovered, for a further 3 minutes or so to reduce the sauce to a thick, sticky consistency.
5. Slice the chicken and serve it with the sauce as a centerpiece of a meal or simply over a bowl of steamed rice.