Soy Scallion Chicken
Soy Scallion Chicken
Ingredients
For the Steamed Chicken
- 2 chicken leg quarters
- 6 slices fresh ginger
- 500 ml water, for steaming
For the Soy Scallion Sauce
- 1/2 cup green onions, chopped
- 2 cloves garlic, minced
- 3 tablespoons neutral oil, such as canola or vegetable oil
- 3 tablespoons soy sauce
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken bouillon powder
- 2 tablespoons chicken stock, collected from steaming
Instructions
- 1
Place a steaming rack inside a large pot. Add 500 ml of water to the pot, ensuring it doesn't touch the steaming rack. Place a small, heat-proof bowl on the steaming rack to collect chicken stock.
⏱️ 2 min
- 2
Arrange the chicken leg quarters on a plate, placing them around the small bowl on the steaming rack. Distribute the ginger slices evenly over the chicken pieces.
⏱️ 3 min
- 3
Cover the pot with a lid and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and steam the chicken for 20-25 minutes, or until cooked through. To check for doneness, poke the thickest part of the chicken with a chopstick; clear liquid should run out. If pink or red liquid appears, continue steaming for another 5-10 minutes.
⏱️ 25 min
- 4
Carefully remove the chicken from the steamer and set it aside to cool completely, which will take about 20-30 minutes. Reserve the chicken stock collected in the small bowl.
⏱️ 30 min
- 5
Once cooled, shred the chicken meat from the bones into bite-sized pieces. Discard the bones and skin (or save for another use).
⏱️ 10 min
- 6
In a separate serving bowl, combine the chopped green onions and minced garlic. Heat the neutral oil in a small saucepan over high heat until it just begins to smoke. Carefully pour the hot oil over the green onions and garlic in the bowl; it should sizzle vigorously, releasing their aromas.
⏱️ 5 min
- 7
To the bowl with the green onions and garlic, add the soy sauce, salt, granulated sugar, chicken bouillon powder, and the 2 tablespoons of reserved chicken stock. Mix all the sauce ingredients thoroughly until well combined.
⏱️ 3 min
- 8
Pour the prepared soy scallion sauce generously over the shredded chicken. Toss gently to ensure all the chicken is coated.
⏱️ 2 min
- 9
Serve the Soy Scallion Chicken immediately, often with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Soy Scallion Chicken
For the Steamed Chicken
- 2 chicken leg quarters
- 6 slices fresh ginger
- 500 ml water, for steaming
For the Soy Scallion Sauce
- 1/2 cup green onions, chopped
- 2 cloves garlic, minced
- 3 tablespoons neutral oil, such as canola or vegetable oil
- 3 tablespoons soy sauce
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken bouillon powder
- 2 tablespoons chicken stock, collected from steaming
Instructions
- 1
Place a steaming rack inside a large pot. Add 500 ml of water to the pot, ensuring it doesn't touch the steaming rack. Place a small, heat-proof bowl on the steaming rack to collect chicken stock.
⏱️ 2 min - 2
Arrange the chicken leg quarters on a plate, placing them around the small bowl on the steaming rack. Distribute the ginger slices evenly over the chicken pieces.
⏱️ 3 min - 3
Cover the pot with a lid and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and steam the chicken for 20-25 minutes, or until cooked through. To check for doneness, poke the thickest part of the chicken with a chopstick; clear liquid should run out. If pink or red liquid appears, continue steaming for another 5-10 minutes.
⏱️ 25 min - 4
Carefully remove the chicken from the steamer and set it aside to cool completely, which will take about 20-30 minutes. Reserve the chicken stock collected in the small bowl.
⏱️ 30 min - 5
Once cooled, shred the chicken meat from the bones into bite-sized pieces. Discard the bones and skin (or save for another use).
⏱️ 10 min - 6
In a separate serving bowl, combine the chopped green onions and minced garlic. Heat the neutral oil in a small saucepan over high heat until it just begins to smoke. Carefully pour the hot oil over the green onions and garlic in the bowl; it should sizzle vigorously, releasing their aromas.
⏱️ 5 min - 7
To the bowl with the green onions and garlic, add the soy sauce, salt, granulated sugar, chicken bouillon powder, and the 2 tablespoons of reserved chicken stock. Mix all the sauce ingredients thoroughly until well combined.
⏱️ 3 min - 8
Pour the prepared soy scallion sauce generously over the shredded chicken. Toss gently to ensure all the chicken is coated.
⏱️ 2 min - 9
Serve the Soy Scallion Chicken immediately, often with steamed rice.