Scallion Oil Chicken 葱油手撕鸡

Scallion Oil Chicken 葱油手撕鸡

Scallion Oil Chicken is revered for its simplicity yet rich flavor profile. The tender chicken paired with fragrant scallion oil is a cherished dish in Chinese cuisine. Adjust the seasoning and spice levels to suit your taste preferences, and savor this timeless dish alongside steamed rice or as part of a larger meal.

Prep Time5 minsCook Time30 minsTotal Time35 mins
Yields4 Servings
Steamed Chicken:
 2 whole chicken legs
 ½ tsp salt
 1 tbsp Chinese rice wine (Shaoxing Hua Tiao)
 1 stalk of spring onion
 5 slices of ginger
 800 g water
Scallion Sauce:
 80 g oil
 5 stalks of spring onion
 15 g ginger, chopped
 80 g garlic, chopped
 45 g light soy sauce
 45 g oyster sauce
 20 g sugar
Serving:
 1 sprig spring onion, julienned
 1 tsp sesame seeds
Steamed Chicken:
1

Rinse the chicken under cold water and pat dry with paper towels.

2

Place a steaming tray (Ø 20 cm) onto the mixing bowl lid. Arrange the chicken on the tray and season with salt and rice wine, ensuring the chicken is well coated. Place the spring onion under the chicken and add the ginger slices on top.

3

Fill the mixing bowl with water, set the Varoma into position, and steam for 30 min | Varoma | Speed 2. Adjust cooking time if needed. Once done, remove the Varoma and set aside. Discard the spring onion but reserve the essence from the steaming tray.

Scallion Sauce:
4

While the chicken is cooking, place chopped ginger, garlic, and sugar into a small bowl and set aside.

5

Heat oil in a separate saucepan over medium heat. Sauté the spring onion until fragrant and slightly crispy. Pour the hot oil and spring onion into the bowl with ginger, garlic, and sugar. Stir well to combine. Add light soy sauce and oyster sauce, mixing until evenly incorporated.

Serving:
6

Tear the steamed chicken into pieces and arrange them on a serving plate. Garnish with julienned spring onion and sesame seeds. Pour the prepared scallion sauce and reserved chicken essence over the chicken, ensuring it is evenly coated. Serve warm and enjoy!

Ingredients

Steamed Chicken:
 2 whole chicken legs
 ½ tsp salt
 1 tbsp Chinese rice wine (Shaoxing Hua Tiao)
 1 stalk of spring onion
 5 slices of ginger
 800 g water
Scallion Sauce:
 80 g oil
 5 stalks of spring onion
 15 g ginger, chopped
 80 g garlic, chopped
 45 g light soy sauce
 45 g oyster sauce
 20 g sugar
Serving:
 1 sprig spring onion, julienned
 1 tsp sesame seeds

Directions

Steamed Chicken:
1

Rinse the chicken under cold water and pat dry with paper towels.

2

Place a steaming tray (Ø 20 cm) onto the mixing bowl lid. Arrange the chicken on the tray and season with salt and rice wine, ensuring the chicken is well coated. Place the spring onion under the chicken and add the ginger slices on top.

3

Fill the mixing bowl with water, set the Varoma into position, and steam for 30 min | Varoma | Speed 2. Adjust cooking time if needed. Once done, remove the Varoma and set aside. Discard the spring onion but reserve the essence from the steaming tray.

Scallion Sauce:
4

While the chicken is cooking, place chopped ginger, garlic, and sugar into a small bowl and set aside.

5

Heat oil in a separate saucepan over medium heat. Sauté the spring onion until fragrant and slightly crispy. Pour the hot oil and spring onion into the bowl with ginger, garlic, and sugar. Stir well to combine. Add light soy sauce and oyster sauce, mixing until evenly incorporated.

Serving:
6

Tear the steamed chicken into pieces and arrange them on a serving plate. Garnish with julienned spring onion and sesame seeds. Pour the prepared scallion sauce and reserved chicken essence over the chicken, ensuring it is evenly coated. Serve warm and enjoy!

Scallion Oil Chicken 葱油手撕鸡
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