Skip to main content

Scallion Oil Chicken ~ 葱油鸡



From Spring Onion pancake, I'm sharing with you a Scallion or Spring onion chicken dish today.  This is more or less like a poached chicken dish except that it's laden with a sauce of scallion oil, chicken broth and Chinese wine.  This dish can be served as it is or chilled in the fridge before serving,







Scallion Oil Chicken ~  葱油鸡

Ingredients

  • 2 whole leg chicken, approx 600 gm
  • 4 to 5 stalks of spring onions
  • Ginger, sliced and minced
  • 1 Tbsp Shaoxing wine
  • 6 Tbsp vegetable oil
  • Light soya sauce, salt and a bit of sugar to taste
Method
  1. Season the chicken with some salt, set aside.
  2. Cut out the spring onion bulbs, some to put in the pot and some to make the oil.
  3. Chop up the rest of the green part of spring onions.
  4. Add the minced ginger into the chopped spring onions, add some salt, mix well.
  5. Bring some water to the boil, just enough to cover the chicken, add in the spring onion bulb d three slices of ginger and a teaspoon of salt.
  6. Once boiling, add in the chicken, let it simmer, cover with lid, lower heat, for about 15 mins.   Check to see whether chicken is cooked through.
  7. Let the chicken cool at room temperature.
  8. Meanwhile, prepare the scallion oil.  Pour the oil in a pan, add in the spring onion bulbs, sear over low heat till aromatic.  Strain the oil into the bowl of chopped spring onions, ladle on 3 to 4 Tablespoons of chicken broth, add in some sugar,light soya sauce, wine and fine tune to taste.
  9. Place the chicken in an ice cube water bath for about 2 mins., remove, pat dry and chop up the chicken.
  10. Arrange the chicken on a serving plate and ladle on the scallion oil mixture.
  11. Serve immediately or chilled in the fridge before serving.


Comments

  1. Light yet packed full of flavour! I take this recipe with me, Cheah.

    ReplyDelete
  2. Flavors packed...easy to prepare too. Will try this
    Thanks for sharing the recipe

    ReplyDelete
    Replies
    1. You're most welcome. Hope your WB will like it!

      Delete
  3. I am definitely going to try this recipe out one day! I love Chinese cooking and this just makes me drool. x

    ReplyDelete
    Replies
    1. Yes, it's something like our Ipoh 'Towgay chicken'!

      Delete
  4. I love this chicken dish, full of scallion flavour. Going to try out soon!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.