7 Ingredient Super Tender Ginger Scallion Oil Chicken 葱油手撕鸡 Chinese Chicken in Scallion Sauce Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

sesame oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while canola oil is more affordable.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat content while thighs are cheaper.

ginger

🥗Healthier: fresh turmeric

💰Cheaper: ground ginger

Fresh turmeric offers similar health benefits while ground ginger is more economical.

Boil enough water to cover the chicken legs and add 1 teaspoon of salt.

Add 2 stalks of lightly crushed scallions and 5 grams of sliced ginger to the boiling water.

Add 3 chicken legs (approximately 770 grams) to the boiling water, ensuring they are fully submerged.

Cover and reduce heat to low, cooking for 20 minutes.

Check if the chicken is cooked by piercing the thickest part; if juices run clear, it is done.

Remove the chicken and shock it in ice water for about 20 minutes to prevent overcooking.

In the same wok, add 4 tablespoons of cooking oil over medium-low heat.

Add the scallion stems and 15 grams of thinly sliced ginger to the oil, stirring to infuse flavor.

Fry until the ginger and scallions are slightly brown and fragrant, then remove them from the oil.

Add 1/2 teaspoon of sugar and 5 tablespoons of light soy sauce to the oil, mixing well until the sugar melts.

Prepare the chicken by deboning and shredding it, then place it compactly in a bowl with skin side down.

Invert the bowl onto a serving plate to present the chicken nicely.

Pour the prepared sauce over the chicken and garnish with sliced cucumber and additional scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens