Scallion Oil Chicken Legs
感觉以前的鸡腿都白吃了！！ · pan chinese cuisine
A home-style Chinese dish the author describes as a recent favorite: poached chicken served cold-ish, tossed with a quick scallion oil made by frying onion, scallion, garlic, and ginger until golden.
Colm ByrneIrish guy in Boston who makes a mean stew and a questionable attempt at pho. Weekend baker, weekday pasta-and-frozen-peas guy. Honest recipes only.Nutrition & allergens
Contains:SesameSoyWheat
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.
4.0 piece
Scallion, ginger, and garlic葱、姜、蒜
as needed
0.13 cup
onion洋葱
1.0 piece
1.8 oz
0.32 oz
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Making scallion oil ↗
Infuse oil with scallions and stop at golden edges, before bitterness develops.
- Cold dressing (liang ban) ↗
Toss cooked or raw ingredients with a bold chilled dressing.
Steps
Rinse the chicken legs clean. Place them in a pot with cold water, add the cooking wine, ginger slices, and scallion sections, and bring to a boil. Skim off the foam, then continue to simmer for 20 minutes. Turn off the heat and let them sit covered for 10 minutes. Remove the legs and let them rest in cold water for 5 minutes, then tear into large pieces and set aside. To make the scallion oil: once the oil is hot, add the sliced onion, scallion, garlic, and ginger slices and fry over medium-low heat until golden brown, then remove the solids.
✅ Done when: The chicken is cooked through after 20 minutes of simmering plus 10 minutes of resting, and the scallion oil is done when the aromatics turn golden brown.
In a bowl, combine the sesame seeds, oyster sauce, light soy sauce, a little salt and sugar, and the scallion oil, and stir well. Pour the sauce over the chicken, toss to coat, sprinkle with chopped scallions, and serve.
✅ Done when: The sauce is done when everything is evenly stirred together, and the dish is ready once the chicken is evenly coated and topped with chopped scallions.
- 3
Step 3
The finished chicken is fragrant and tender.
✅ Done when: The dish is done when the chicken pieces are coated in sauce and tender to the bite.
- 4
Step 4
Serve and enjoy.
✅ Done when: The dish is complete once the chicken is dressed and plated.
- 5
Step 5
Serve and enjoy.
✅ Done when: The dish is complete once the chicken is dressed and plated.