Top Callion Oil Chicken Recipes:Today I am going to make a classic homemade Chinese cold dish, Scallion Oil Chicken.
It is similar to White Cut Chicken, but focus more on the scallion oil flavor.
For the chicken, I choose bone in whole chicken legs for a tender and moist texture.
We need spring onion (scallion), ginger, shaoxing wine, Szechuan pepper, and vegetable oil.
My version of seasoning is simpler and lighter.
You can add in more condiments if you like, for example soy sauce, or other spices based on this version.
First off, cut the bottom part from the spring onion.
Cut some ginger slices.
These are for braising the chicken.
Cut the rest spring onion bottoms diagonally into thick slices.
These parts are going to make scallion oil.
Then finely chop the leaf part into small pieces.
These are the final garnish on the chicken.
Prepare different parts from spring onion like so.
Now grate the ginger.
A tsp. of grated ginger will be enough.
Combine grated ginger and chopped spring onion together.
Sprinkle a pinch of salt.
Next, braise the chicken legs.
Boil a pot of water on the stove.
Add in chicken legs when it almost comes to the boil.
Make sure the chicken legs are submerged in the water.
Add in ginger slices and spring onion bulbs.
Then shaoxing wine.
Cover with lid. Heat to boiling then turn the heat down to low.
Keep the water in a nearly boiling state.
In which you can see little bubbles rising along the pot once in a while.
Cover with lid, and poach the chicken over low heat.
At the same time, prepare the scallion oil.
Pour oil in a pan.
Put thick spring onion slices in the pan.
Add them in when the oil is still cold.
Sear over low heat.
Let the aromatics release into the oil to make scallion oil.
Wait for a few minutes until the spring onion bulbs get some color.
Then add in Szechuan pepper.
But don’t leave them in the pan for long.
They easily get burnt.
So only cook for about 30s to 1 min.
Place a strainer over the ginger and spring onion mixture.
Pour the hot scallion oil over the strainer.
Hot oil brings out the fragrance from spring onions.
Mix thoroughly. This is the final scallion oil sauce.
Don’t forget our chicken.
I keep poaching the chicken in nearly boiling water for about 25-30 mins.
If you have trouble controlling the heat precisely, you can first braise over medium heat for 10 mins, and then turn off the heat, let it sit over residual heat for another 15 mins.
Then take them out, and test with a fork.
Pierce into the joint part with the fork.
Take it out, and the chicken is cooked if the fluid runs out clear.
Let it cool down a little bit, then season both sides with salt.
Rub with your hands to help coat evenly.
Then seal them in a plastic bag.
Place the bag in ice water.
Let it cool down immediately.
Ladle 3-4 tbsp. of chicken broth that we just made, and mix into the scallion oil sauce.
Have a taste of this sauce.
Add in salt if needed.
As the chicken legs cool down completely, let’s cut them now.
If you cut them while they are still warm, the meat will fall apart.
Chop them up into pieces with a meat cleaver that is capable of chopping bones.
Arrange the pieces in a plate.
Pour the scallion oil on top.
You can garnish with some chopped spring onion before serving.
Not it’s ready to serve.
I prefer to refrigerate it again before serving, and allow the chicken to absorb more scallion flavor.
This dish is not complicated at all.
Just pay attention to the timing and temperature (huo-hou).
The meat should be cooked thoroughly but a pinkish dark red blood secretes from the bones.
So then the meat will be very tender and moist.
In short, if you master the timing and temperature, the moist meat accompanied with scallion oil will amaze you.
If you are a fan of chicken, please try this simple and flavorful scallion oil chicken recipe.
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