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Fragrant Scallion Oil Chicken
It’s a simple recipe that delivers wonderful flavors. A delicious Fragrant Scallion Oil Chicken recipe.
- Prep
- 15m
- Cook
- 25m
- Total
- 40m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Fragrant Scallion Oil Chicken
| Ingredient | Amount |
|---|---|
| chicken | half |
| ginger | a few slices |
| scallions | 1 bunch |
| onion | 1 as needed |
| cilantro | 1 bunch |
| garlic (minced) | a few cloves |
| light soy sauce | a few tablespoons |
| sugar | 2 tablespoons |
- chickenhalf
- gingera few slices
- scallions1 bunch
- onion1 as needed
- cilantro1 bunch
- garlic (minced)a few cloves
- light soy saucea few tablespoons
- sugar2 tablespoons
Cooking StepsHow to cook Fragrant Scallion Oil Chicken step by step
-
Step 1Rinse the half chicken and pat dry. Line the bottom of a plate with a few slices of ginger and cut scallion segments. Place the chicken on top, then layer more ginger slices and scallion segments over the chicken. Bring water in a steamer to a boil, place the chicken in, cover, and steam over high heat for 25 minutes (for a more tender result, steam for 20 minutes; for older or larger chickens, adjust time accordingly). Once done, remove the chicken and let it cool, then chop into pieces.
-
Step 2In a separate pan, heat plenty of oil. Once hot, add the sliced onion, scallions, and cilantro. Slowly fry over low heat until the scallions and onion turn golden brown and fragrant. Remove all the fried aromatics from the oil. Add a few tablespoons of light soy sauce (adjust to the amount of chicken; I used about 3 tablespoons), 2 tablespoons of sugar, and stir into the scallion oil until it comes to a boil. Add the minced garlic and turn off the heat.
-
Step 3Drizzle the prepared scallion oil sauce over the chopped chicken pieces. Your fragrant scallion oil chicken is ready to serve!
Fragrant Scallion Oil Chicken
It’s a simple recipe that delivers wonderful flavors. A delicious Fragrant Scallion Oil Chicken recipe.
Ingredients
- half chicken
- a few slices ginger
- 1 bunch scallions
- 1 as needed onion
- 1 bunch cilantro
- a few cloves garlic (minced)
- a few tablespoons light soy sauce
- 2 tablespoons sugar
Instructions
-
Rinse the half chicken and pat dry. Line the bottom of a plate with a few slices of ginger and cut scallion segments. Place the chicken on top, then layer more ginger slices and scallion segments over the chicken. Bring water in a steamer to a boil, place the chicken in, cover, and steam over high heat for 25 minutes (for a more tender result, steam for 20 minutes; for older or larger chickens, adjust time accordingly). Once done, remove the chicken and let it cool, then chop into pieces.
-
In a separate pan, heat plenty of oil. Once hot, add the sliced onion, scallions, and cilantro. Slowly fry over low heat until the scallions and onion turn golden brown and fragrant. Remove all the fried aromatics from the oil. Add a few tablespoons of light soy sauce (adjust to the amount of chicken; I used about 3 tablespoons), 2 tablespoons of sugar, and stir into the scallion oil until it comes to a boil. Add the minced garlic and turn off the heat.
-
Drizzle the prepared scallion oil sauce over the chopped chicken pieces. Your fragrant scallion oil chicken is ready to serve!
