Yen Can Cook ~ Scallion Oil Chicken

This dish is one of those simple comforts that is now appear on my dining table very frequently. Steaming the chicken keeps it tender and juicy, paired with the scallion-garlic oil, it’s fragrant, hearty, and perfect with a bowl of warm rice. No fancy tricks—just honest, home-style cooking that brings out the best in every ingredient.

Ingredients (Serve: 3-4)

2 chicken leg quarters

1 thumb-sized ginger, sliced

4–5 stalks scallions, chopped

4–5 cloves garlic, chopped

1/4 teaspoon salt

Cooking oil

Marinade

2 tablespoon Chinese cooking wine

1/2 teaspoon salt

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Step 1: Marinate the chicken with the marinate for 20-30 minutes.

Step 2: Place an inverted bowl inside a large steaming plate. Arrange chicken legs surrounded the bowl and topped with ginger slices.

Step 3: Steam over medium-high heat for 25–30 minutes, or until fully cooked.

Step 4: Carefully remove the chicken and set aside.

Step 5:  Open the inverted bowl and keep chicken juices that pooled in the plate.

Step 6: Once the chicken (Step 4) is cool enough to handle, remove the bones and shred the meat into bite-sized pieces.

Step 7: 3. Spoon the scallion-garlic oil with chicken essence over the shredded chicken.

Prepare the scallion-garlic oil

Step 1: Put the chopped scallion and garlic in a heatproof bowl.

Step 2: Heat the cooking oil in a saucepan until hot but not smoking. Turn off the heat and immediately pour the hot oil over the chopped scallions and garlic.

Step 3: Pour the reserved chicken juice (Step 5) into the scallion-garlic oil mixture.

Step 4: Stir to mix well and season with a pinch of salt.

Note: Replace salt with soy sauce if you prefer stronger flavoured sauce and add in soy sauce before pouring the hot oil.

HAPPY COOKING!  #stayhealthy #staysafe

Comments (Facebook)

comments