✅ Step 1: Ingredient List
Here are the main ingredients needed to make Scallion Oil Chicken.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Sanhuang Chicken / Tender Chicken / Chicken Legs | 500-600g | 🐔 Choose Sanhuang chicken or tender chicken for finer, more tender meat. |
| Core Herb | Scallions Spring Onions | 50-100g | 🌿 The soul herb; use a sufficient amount. |
| Aromatics | Ginger | 20-30g | Sliced or smashed. |
| Leek | 15g | Cut into sections (optional). | |
| Other | Vegetable Oil | As needed | For making scallion oil. |
👨🍳 Step 2: Instructions
Making Scallion Oil Chicken emphasizes the tenderness of the chicken and the aroma of the scallion oil. Here are the core steps.
- 🐔 Prepare the Chicken:
- •Wash the chicken, remove internal organs and any remaining feathers, and clean thoroughly.
- •Use kitchen paper to thoroughly dry the chicken inside and out.
- •Rub a thin layer of salt on the surface and inside the cavity of the chicken. Marinate for 15-20 minutes.
- 🔥 Steam or Boil the Chicken (Key Step):
- •Steaming Method (Recommended):
- •Place ginger slices and some of the scallions on a steaming plate.
- •Place the chicken on top of the ginger and scallions.
- •Bring water in the steamer to a boil, then place the chicken inside. Cover and steam over high heat for 10-12 minutes (adjust based on chicken size).
- •After turning off the heat, do not open the lid immediately. Let it sit and continue cooking with residual heat for another 5-10 minutes.
- •Boiling Method:
- •Bring a large pot of water to a boil. Add ginger, scallion knots, and optionally Sichuan peppercorns.
- •Once the water is boiling, add the chicken and a little cooking wine.
- •After it returns to a boil, skim off any foam. Reduce to a simmer and cook for 10 minutes (turn over midway).
- •Turn off the heat, cover the pot, and let it sit (焖) for 10 minutes, then remove the chicken.
- •Steaming Method (Recommended):
- 🧊 Cooling and Chopping:
- •Immediately place the steamed or boiled chicken into an ice water bath or hang it to cool down. This step contracts the chicken skin, resulting in a crispy texture and firm meat that doesn’t fall apart.
- •Once completely cooled, chop the chicken into bite-sized pieces and arrange them neatly on a serving plate.
- 🌿 Making Scallion Oil & Seasoning:
- •Chop the remaining scallions into fine pieces or sections.
- •Heat an appropriate amount of vegetable oil (can be mixed with a little sesame oil) in a wok or pan. Add part of the chopped scallions (and optionally some ginger shreds). Stir-fry over medium-low heat until the scallions turn golden brown and incredibly fragrant.
- •You can remove the fried scallions and ginger (optional). Pour the hot scallion oil over the remaining fresh chopped scallions and the chicken pieces on the plate. This will instantly release a rich scallion aroma.
- •According to taste, you can drizzle with steamed fish soy sauce, light soy sauce, or a pre-mixed seasoning sauce (e.g., using some of the chicken cooking broth, light soy sauce, sugar, etc.).
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are core to the flavor of Scallion Oil Chicken. This formula is for 500g of chicken.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Table Salt | 5-10 | For marinating and base seasoning. |
| Light Soy Sauce / Steamed Fish Soy Sauce | 30-50 | Provides savory umami taste. |
| Vegetable Oil | 20-30 | For making scallion oil. |
| Sesame Oil | 5-10 | Can be mixed with vegetable oil for aroma (optional). |
| Sugar | 2-5 | Enhances freshness, balances saltiness. |
| Cooking Wine | 15-20 | 🍶 Removes gaminess and adds aroma when boiling (optional). |
💡 Chef’s Tips (TIPS)
- Choosing the Chicken is Key: Prioritize Sanhuang chicken or tender hens, weighing around 500-600g for more tender meat that cooks through easily and has a better texture.
- Cooling is Essential: Immediately cooling the cooked chicken (ice bath or air-drying) is a crucial step for achieving crispy skin and firm, non-breaking meat. Do not skip this.
- Ample and Hot Scallion Oil: Use a sufficient amount of scallions. The oil temperature when making the scallion oil must be hot enough to instantly release a rich aroma when poured over the chicken.
- Adjustable Flavor: The seasoning sauce can be varied according to preference. For example, add a little oyster sauce for extra umami, or some chili rings for a spicy kick.
- Enjoy the Original Flavor: The characteristic of Scallion Oil Chicken is to savor the tenderness of the chicken and the aroma of the scallion oil. It is recommended to serve and eat it while hot.
