Scallion Oil Chicken is a beloved dish in Chinese cuisine, known for its simplicity and flavorful profile. This dish features tender chicken infused with the aromatic essence of scallion oil. Customize the seasoning and spices to your liking and relish this timeless recipe alongside steamed rice or as part of a hearty meal.

WHAT IS SCALLION OIL “HAND-TORN CHICKEN” 手撕葱油鸡?


“手撕葱油鸡” (Shǒu Sī Cōng Yóu Jī) is a Chinese dish that combines “Hand-Torn Chicken” (手撕鸡) with “Scallion Oil” (葱油). In this dish, cooked chicken is shredded by hand and then flavored with aromatic scallion oil. The scallion oil is made by heating oil and infusing it with chopped scallions (spring onions), resulting in a fragrant and flavorful sauce. The hand-torn chicken is then mixed with the scallion oil, creating a dish that is both savory and aromatic. It’s a popular appetizer or main dish in Chinese cuisine, often served cold or at room temperature.

WHY YOU WILL LOVE THIS RECIPES?

You’ll love this recipe for Hand-Torn Chicken with Scallion Oil because it offers a delightful combination of tender chicken and fragrant scallion oil. Here’s why you’ll enjoy it:

  1. Simplicity: This dish embodies simplicity, with minimal ingredients and straightforward preparation methods. It’s easy to make and perfect for busy weeknights or casual gatherings.
  2. Rich Flavor Profile: Despite its simplicity, the dish boasts a rich and satisfying flavor profile. The tender chicken is infused with the aromatic essence of scallion oil, creating a harmonious blend of savory and aromatic notes.
  3. Versatility: Hand-Torn Chicken with Scallion Oil can be enjoyed in various ways. Serve it as a cold appetizer, a flavorful topping for salads or noodles, or as a main dish alongside steamed rice. Its versatility makes it suitable for any occasion.
  4. Customization: You can easily adjust the seasoning and spice levels to suit your taste preferences. Add more scallions for a stronger aroma, adjust the amount of salt and pepper to your liking, or incorporate other seasonings to personalize the dish to your taste.
  5. Health Benefits: This dish is made with simple, wholesome ingredients like chicken and scallions, making it a nutritious choice. It’s low in calories and packed with protein, making it a satisfying and wholesome option for any meal.

Overall, Hand-Torn Chicken with Scallion Oil is a delicious, comforting dish that is sure to please your palate and leave you craving for more.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

  • Chicken: The main ingredient is chicken, typically bone-in chicken legs or thighs. You can use boneless chicken if preferred. If you’re looking for a substitute, you could use shredded cooked turkey or even tofu for a vegetarian option.
  • Salt: Used to season the chicken. You can use sea salt, kosher salt, or table salt interchangeably.
  • Chinese Rice Wine (Shaoxing Hua Tiao): Adds flavor and depth to the chicken. If you don’t have Chinese rice wine, you can substitute with dry sherry or cooking sake.
  • Spring Onion (Scallion): Provides a fresh, aromatic flavor to the dish. If scallions are not available, you can use finely chopped regular onion or chives as a substitute.
  • Ginger: Adds a subtle warmth and aroma. If fresh ginger is not available, you can use ginger powder as a substitute, though the flavor won’t be as pronounced.
  • Water: Used for steaming the chicken. No substitutes needed.
  • Oil: For making the scallion oil. Any neutral-flavored oil such as vegetable oil or canola oil can be used. If you prefer a richer flavor, you can use sesame oil.
  • Garlic: Adds pungent flavor to the scallion oil. If fresh garlic is not available, you can use garlic powder as a substitute.
  • Light Soy Sauce: Provides saltiness and umami flavor to the scallion oil. If you don’t have light soy sauce, you can use low-sodium soy sauce or tamari as a substitute.
  • Oyster Sauce: Adds richness and depth of flavor. If you’re vegetarian or allergic to shellfish, you can omit the oyster sauce or use vegetarian oyster sauce made from mushrooms.
  • Sugar: Balances the flavors and adds a touch of sweetness. You can use granulated sugar or brown sugar interchangeably.
  • Sesame Seeds: For garnish, adding a nutty flavor and crunchy texture. If you don’t have sesame seeds, you can omit them or substitute with chopped peanuts or almonds.

By understanding the roles of each ingredient, you can make informed substitutions based on your dietary preferences and ingredient availability while still achieving a delicious dish.

RECIPES TIPS

  • Use Fresh Ingredients: For the best flavor, use fresh chicken, scallions, ginger, and garlic. Fresh ingredients will impart a vibrant taste to the dish.
  • Marinate the Chicken: Marinate the chicken with salt and Chinese rice wine before steaming. This will infuse the chicken with flavor and help it stay moist and tender during cooking.
  • Steam the Chicken Properly: Ensure that the chicken is cooked thoroughly but not overcooked. Overcooking can result in tough and dry meat. Steam the chicken until it is just cooked through and tender.
  • Prepare Scallion Oil Carefully: Take care when making the scallion oil to avoid burning the garlic and scallions. Cook them over gentle heat until they are fragrant and golden brown, but not burnt.
  • Adjust Seasonings to Taste: Taste the scallion oil before pouring it over the chicken. Adjust the seasoning levels by adding more soy sauce, oyster sauce, or sugar according to your preference.
  • Let the Chicken Rest: Allow the steamed chicken to rest for a few minutes before tearing it into pieces. This will allow the juices to redistribute, resulting in juicier and more flavorful meat.
  • Garnish Thoughtfully: Garnish the dish with julienned spring onions and sesame seeds for added flavor and texture. The garnishes also enhance the visual appeal of the dish.
  • Serve at Room Temperature: Hand-Torn Chicken with Scallion Oil is traditionally served cold or at room temperature. Chilling it in the refrigerator for a couple of hours before serving can enhance the flavors.
  • Store Properly: Store any leftovers in an airtight container in the refrigerator for up to two days. Allow the dish to come to room temperature before serving again.
  • Experiment with Variations: Feel free to experiment with the recipe by adding additional ingredients such as chili oil, Sichuan peppercorns, or toasted sesame oil to customize the flavor to your liking.

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!

    1. Prepare the Steamed Chicken: Rinse the chicken legs under cold water and pat them dry with paper towels. Place a steaming tray (Ø 20 cm) onto the mixing bowl lid. Place the chicken legs on the tray and season them with salt and Chinese rice wine (Shaoxing Hua Tiao), rubbing the seasoning all over the chicken. Bend and fold the spring onion and place it under the chicken. Arrange the ginger slices on top of the chicken. Steam the chicken for 30 minutes. Adjust the cooking time if necessary. Once cooked, remove the Varoma, discard the spring onion, and set the chicken aside. Reserve the steamed chicken essence from the steaming tray.
    2. Prepare the Scallion Sauce: While the chicken is cooking, prepare the scallion sauce. In a small bowl, combine the chopped ginger, chopped garlic, and sugar, and set aside. Heat a separate small saucepan over medium heat. Add oil to the saucepan and sauté the spring onion until fragrant and slightly crispy. Pour the heated oil and spring onion over the ginger, garlic, and sugar mixture in the small bowl. Stir well to combine. Add the light soy sauce and oyster sauce to the mixture, stirring until well mixed.
    3. Serve the Dish: Tear the steamed chicken into bite-sized pieces and arrange them on a serving plate. Garnish with julienned spring onion and sesame seeds. Pour the prepared scallion sauce over the chicken, mixing well to coat. Serve the Hand-Torn Chicken with Scallion Oil warm or at room temperature and enjoy!

    WHAT ELSE TO SERVE WITH ?

    Hand-Torn Chicken with Scallion Oil pairs well with a variety of side dishes and accompaniments. Here are some options to consider:

    1. Steamed Rice: Serve the hand-torn chicken with steamed white or brown rice. The fragrant scallion oil sauce complements the rice beautifully, creating a simple and satisfying meal.
    2. Noodles: Serve the dish alongside cooked noodles, such as lo mein or rice noodles. Toss the noodles with a bit of soy sauce or sesame oil for added flavor.
    3. Steamed Vegetables: Include a side of steamed vegetables, such as broccoli, bok choy, or snap peas, to add freshness and texture to the meal. Drizzle the vegetables with a bit of soy sauce or sesame oil for extra flavor.
    4. Asian Greens: Stir-fried or sautéed Asian greens, such as gai lan (Chinese broccoli) or yu choy, make a delicious and nutritious accompaniment to the hand-torn chicken. Season the greens with garlic, ginger, and soy sauce for added flavor.
    5. Pickled Vegetables: Serve the dish with a side of pickled vegetables, such as pickled cucumbers or radishes. The tangy acidity of the pickles helps balance the richness of the chicken and scallion oil.
    6. Asian Slaw: Prepare a refreshing Asian slaw with shredded cabbage, carrots, and bell peppers. Toss the slaw with a tangy dressing made from rice vinegar, soy sauce, and sesame oil for a crunchy and flavorful side dish.
    7. Soup: Pair the hand-torn chicken with a light and refreshing soup, such as hot and sour soup or egg drop soup. The soup provides a contrast in texture and temperature, making the meal more satisfying.
    8. Fried Rice: Serve the hand-torn chicken with a side of fried rice for a hearty and filling meal. Use leftover rice and stir-fry it with eggs, vegetables, and soy sauce for a quick and easy side dish.

    These side dishes complement the flavors of the hand-torn chicken with scallion oil and add variety to the meal. Choose one or more options based on your preferences and enjoy a delicious and satisfying Chinese-inspired feast!

    MADE AHEAD INSTRUCTIONS

    You can prepare Hand-Torn Chicken with Scallion Oil ahead of time to make mealtime more convenient. Here’s how you can do it:

    1. Prepare the Chicken: Steam the chicken legs as instructed in the recipe. Once cooked, allow them to cool to room temperature.
    2. Tear the Chicken: Once the chicken has cooled, tear it into bite-sized pieces and arrange them on a serving plate.
    3. Make the Scallion Sauce: Prepare the scallion sauce as directed in the recipe. Allow it to cool slightly.
    4. Assemble the Dish: Pour the prepared scallion sauce over the torn chicken, ensuring that it is evenly coated. Garnish with julienned spring onion and sesame seeds.
    5. Storage: Once assembled, cover the dish tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator until ready to serve.
    6. Reheating: When ready to serve, remove the dish from the refrigerator and let it come to room temperature. If desired, you can gently reheat the chicken and scallion sauce in the microwave or on the stovetop until warmed through. Be careful not to overheat the chicken, as it can become dry.
    7. Serve: Once heated through, garnish the dish with additional fresh spring onion and sesame seeds if desired. Serve the Hand-Torn Chicken with Scallion Oil warm and enjoy!

    By following these made-ahead instructions, you can prepare this flavorful Chinese dish in advance and have it ready to enjoy whenever you’re ready to eat.

    STORAGE & REHEATING

    Here are the storage and reheating instructions for Hand-Torn Chicken with Scallion Oil:

    1. Storage:
      • Allow any leftover Hand-Torn Chicken with Scallion Oil to cool completely at room temperature.
      • Transfer the leftovers to an airtight container or wrap them tightly with plastic wrap.
      • Store the leftovers in the refrigerator for up to 2-3 days.
    2. Reheating:
      • To reheat the leftovers, gently warm them in the microwave or on the stovetop.
      • If using the microwave, place the leftovers in a microwave-safe dish, cover with a microwave-safe lid or paper towel, and heat on medium power in 30-second intervals until warmed through, stirring occasionally.
      • If reheating on the stovetop, place the leftovers in a saucepan over low to medium heat. Stir occasionally until warmed through.
      • Be careful not to overheat the chicken, as it can become dry and tough.
    3. Serve:
      • Once warmed through, garnish the dish with additional fresh spring onion and sesame seeds if desired.
      • Serve the Hand-Torn Chicken with Scallion Oil warm and enjoy!

    By following these storage and reheating instructions, you can safely store any leftover Hand-Torn Chicken with Scallion Oil and enjoy it again later without compromising its flavor or texture.

    RECIPES FAQS

    Can I use boneless chicken for this recipe?

    Yes, you can use boneless chicken thighs or breasts instead of whole chicken legs if you prefer. Adjust the cooking time accordingly, as boneless chicken may cook faster than bone-in chicken.

    Can I make the scallion sauce ahead of time?

    Yes, you can prepare the scallion sauce ahead of time and store it in an airtight container in the refrigerator. Simply reheat it gently before serving.

    Can I use other types of onions for the scallion sauce?

    While scallions (green onions) are traditional for this dish, you can experiment with other types of onions if desired. Shallots or even regular yellow or white onions can be used, but keep in mind that they will impart a slightly different flavor to the dish.

    Can I steam the chicken in advance and reheat it later?

    Yes, you can steam the chicken in advance and store it in the refrigerator until ready to use. When ready to serve, gently reheat the chicken in the microwave or on the stovetop until warmed through.

    Can I freeze leftovers of this dish?

    While you can technically freeze leftovers of Hand-Torn Chicken with Scallion Oil, the texture of the chicken may change slightly upon thawing. It’s best to consume the leftovers within a few days of cooking for the best flavor and texture.

    Can I adjust the seasoning in the scallion sauce?

    Yes, feel free to adjust the seasoning in the scallion sauce to suit your taste preferences. You can add more or less soy sauce, oyster sauce, sugar, or other seasonings to achieve your desired flavor profile.

    Is this dish gluten-free?

    The main ingredients in this dish, such as chicken and scallions, are naturally gluten-free. However, be sure to check the labels of your soy sauce and other sauces to ensure they are gluten-free if you have dietary restrictions.

      Can I adjust the portion size of the recipes?

      You can adjust the recipe by clicking the serving size in the recipe in recipes card to your liking!
      If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Even preparation time (such as for cutting) may be different than in the original recipe. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.

      This recipes is compatible with which model of Thermomix®?

      This recipes suitable for TM31 / TM5 / TM6

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      RECIPES CARD

      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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