Scallion Oil Chicken (葱油鸡)
User Reviews
5
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Prep Time
5 mins
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Cook Time
13 mins
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Rest
12 mins
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Total Time
30 mins
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Servings
3
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Calories
347 kcal
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Course
Main Course
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Cuisine
Chinese
Scallion Oil Chicken (葱油鸡)
Description
This recipe starts by poaching chicken drumsticks in water with scallions, ginger, and Shaoxing rice wine. The cooking involves initial boiling, skimming foam, then simmering gently, followed by an ice bath to stop cooking and firm the meat. After cooling, the chicken is deboned, skinned, and torn into bite-sized pieces.
The dressing is made by frying the white parts of scallions in neutral oil until edges brown, then quickly removing the solids and adding chopped green scallions and ginger paste to the oil. The mixture is seasoned with white or Sichuan pepper and soy sauce, creating a fragrant, savory oil.
The scallion oil is poured over the shredded chicken, providing rich, aromatic flavor. The dish can be served warm or at room temperature, often as part of a meal highlighting Chinese flavors.
Chicken thighs or whole legs can substitute for drumsticks, although breasts are less flavorful. The scallion oil leftover is versatile and can enhance other dishes.
Ingredients
For poaching the chicken
- 6 chicken drumstick see note 1
- 2 talks scallions halved
- 6 lices ginger
- 1 tablespoon Shaoxing rice wine optional
For the dressing
- 5 talks scallions
- 4 tablespoon neutral cooking oil
- 1 teaspoon ginger paste
- 1 pinch ground white pepper or ground Sichuan pepper
- 2 tablespoon soy sauce light
Instructions
Poach the chicken
- Put chicken drumsticks in a saucepan/small pot. Pour in enough water to cover the chicken. Add scallions, ginger and Shaoxing rice wine.
- Bring the water to a full boil and skim off any foam floating on the surface. Turn the heat down to the lowest. Leave to simmer with a lid on for 12 minutes.
- Turn off the heat. Let it sit (keep the lid on) for a further 10 minutes. Then transfer the chicken to a large bowl of cold water (with ice cubes if available). Keep the stock for later use.
- Once the chicken becomes cool enough to touch, remove the skin and bones. Tear the flesh into bite-sized pieces. Set aside.
Make the dressing
- Halve the scallions. Cut the white part into 2-3 sections. Finely chop the green part.
- Put the white part of the scallions into a dry, clean saucepan. Add oil. Fry over low heat until the scallions brown on the edge. Pick out the scallion pieces and turn off the heat.
- Quickly add the chopped scallion green and ginger paste to the hot oil and leave to sizzle.
Assemble the dish
- Arrange the chicken pieces on a serving plate. Add 2 tablespoons of the stock. Top with half of the scallion oil made in the last step (see note 2). Sprinkle white pepper and pour light soy sauce over.
- Serve with steamed rice, alone or with other savory dishes.
Notes
- Chicken drumsticks can be substituted with two whole chicken legs or four chicken thighs; breasts are acceptable but less flavorful.
- Save leftover scallion oil for use in other dishes as a flavorful cooking or finishing oil.
- An ice bath after poaching arrests cooking and firms the chicken texture for shredding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 347kcal | 17% |
| Carbohydrates | 4g | 1% |
| Protein | 29g | 58% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 139mg | 46% |
| Sodium | 837mg | 35% |
| Potassium | 457mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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