Scallion-Braised Chicken
葱烧鸡 · pan chinese cuisine
4.4 · 9 reviewsA popular home-style dish where scallions are fried to make a fragrant scallion oil that forms the base of the braise. The aroma fills the kitchen, and the dish pairs well with both rice and drinks.
Ben OkaforCollege senior with a tiny dorm kitchen and big ambitions. Ramen, jollof rice experiments, and everything with too much garlic. Learning as I go, mostly burning toast.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
shallots红葱头
3.0 piece
sand ginger (kaempferia galanga)沙姜
as needed
0.6 oz
0.3 oz
0.74 oz
salt盐
to taste
Techniques you'll use
- Making scallion oil ↗
Infuse oil with scallions and stop at golden edges, before bitterness develops.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
Prepare the aromatics: scallions, shallots, and sand ginger.
✅ Done when: All aromatics are peeled or trimmed and ready within reach.
Heat the wok, add oil to the hot wok, and fry the scallions until fragrant.
✅ Done when: The scallions smell strongly aromatic and the oil is infused with their flavor.
- 3
Step 3
Once the scallions turn brown, remove them and leave the scallion oil in the wok.
✅ Done when: The scallions are browned and have been lifted out of the oil.
Add the sand ginger and shallots to the oil and stir-fry until fragrant.
✅ Done when: The sand ginger and shallots release a pronounced aroma.
Add the chicken and stir-fry to render some of its fat, then add the light soy sauce, oyster sauce, dark soy sauce, and salt, tossing to coat evenly.
✅ Done when: The chicken pieces are evenly coated in sauce and fat has been rendered from the skin.
Pour in boiling water as needed and simmer, covered, for 15 minutes. You can braise in the wok or transfer everything to a clay pot.
✅ Done when: After 15 minutes of covered simmering, the chicken is cooked through and tender.
- 7
Step 7
Finally, reduce the sauce over high heat and scatter in the scallion sections. Remember to save some sauce for mixing with rice — it is delicious.
✅ Done when: The sauce has thickened and clings to the chicken, with fresh scallion sections scattered on top.