Scallion Chicken
Scallion Chicken
Ingredients
For the Steamed Chicken
- 1 1/2 pounds boneless chicken thighs
- 1/2 teaspoon salt, plus more, to taste
- 2 ounces ginger, sliced
- 4 scallions, thick white parts separated from green parts
For the Scallion Sauce
- 4 scallions, green parts, finely chopped
- 2 cloves garlic, minced
- 1/2 cup vegetable oil
- 4 scallions, thick white ends (from chicken preparation)
- 3 tablespoons soy sauce
- 1/4 teaspoon salt, or a pinch, to taste
- 1/2 teaspoon granulated sugar
- 1/4 cup steamed chicken liquid, or more, as needed
Instructions
- 1
Season the boneless chicken thighs with 1/2 teaspoon of salt, ensuring an even coating on all sides.
⏱️ 2 min
- 2
Prepare your steaming setup: Place a glass ramekin or small heatproof dish upside down in a steaming bowl. Arrange about half of the sliced ginger pieces around the base of the ramekin in the bowl.
⏱️ 2 min
- 3
Place the seasoned chicken pieces on top of the ginger and around the ramekin in the steaming bowl. Distribute the remaining sliced ginger and the thick white parts of the scallions (reserved from the green parts) on top of the chicken.
⏱️ 3 min
- 4
Place the steaming bowl into a steamer pot with water. Bring the water to a boil over high heat, then steam the chicken for 15 minutes.
⏱️ 15 min
- 5
After 15 minutes, reduce the heat to low and continue to steam the chicken for an additional 10 minutes. While the chicken is steaming, proceed to prepare the scallion sauce.
⏱️ 10 min
- 6
In a small heatproof bowl, combine the finely chopped green parts of the scallions and the minced garlic.
⏱️ 3 min
- 7
In a small saucepan, heat the vegetable oil over medium-high heat. Add the thick white ends of the scallions (from the chicken preparation) to the oil. Heat until the oil is very hot and bubbling, and the scallion ends are fragrant, about 3-5 minutes.
⏱️ 5 min
- 8
Carefully pour the hot oil (including the scallion ends) over the chopped green scallions and minced garlic in the heatproof bowl. It will sizzle vigorously. Stir the mixture well.
⏱️ 1 min
- 9
To the scallion oil mixture, add the soy sauce, a pinch of salt, and the granulated sugar. Stir thoroughly to combine all the ingredients.
⏱️ 1 min
- 10
Once the chicken is done steaming, carefully remove the steaming bowl from the steamer. Let the chicken cool slightly in the bowl for a few minutes to make it easier to handle.
⏱️ 2 min - 11
Remove the chicken pieces from the bowl. The bowl will contain liquid from the steamed chicken and ginger. Pour about 1/4 cup of this steamed chicken liquid into the prepared scallion sauce, stirring to combine. Adjust the amount of liquid to your preference, tasting as you go.
⏱️ 2 min
- 12
Using your hands or two forks, shred the cooled chicken into bite-sized pieces.
⏱️ 3 min
- 13
Place the shredded chicken into a serving bowl. Pour the prepared scallion sauce generously over the shredded chicken. Mix well to ensure all the chicken is thoroughly coated with the flavorful sauce.
⏱️ 2 min
- 14
Serve the Scallion Chicken immediately, ideally over steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Scallion Chicken
For the Steamed Chicken
- 1 1/2 pounds boneless chicken thighs
- 1/2 teaspoon salt, plus more, to taste
- 2 ounces ginger, sliced
- 4 scallions, thick white parts separated from green parts
For the Scallion Sauce
- 4 scallions, green parts, finely chopped
- 2 cloves garlic, minced
- 1/2 cup vegetable oil
- 4 scallions, thick white ends (from chicken preparation)
- 3 tablespoons soy sauce
- 1/4 teaspoon salt, or a pinch, to taste
- 1/2 teaspoon granulated sugar
- 1/4 cup steamed chicken liquid, or more, as needed
Instructions
- 1
Season the boneless chicken thighs with 1/2 teaspoon of salt, ensuring an even coating on all sides.
⏱️ 2 min - 2
Prepare your steaming setup: Place a glass ramekin or small heatproof dish upside down in a steaming bowl. Arrange about half of the sliced ginger pieces around the base of the ramekin in the bowl.
⏱️ 2 min - 3
Place the seasoned chicken pieces on top of the ginger and around the ramekin in the steaming bowl. Distribute the remaining sliced ginger and the thick white parts of the scallions (reserved from the green parts) on top of the chicken.
⏱️ 3 min - 4
Place the steaming bowl into a steamer pot with water. Bring the water to a boil over high heat, then steam the chicken for 15 minutes.
⏱️ 15 min - 5
After 15 minutes, reduce the heat to low and continue to steam the chicken for an additional 10 minutes. While the chicken is steaming, proceed to prepare the scallion sauce.
⏱️ 10 min - 6
In a small heatproof bowl, combine the finely chopped green parts of the scallions and the minced garlic.
⏱️ 3 min - 7
In a small saucepan, heat the vegetable oil over medium-high heat. Add the thick white ends of the scallions (from the chicken preparation) to the oil. Heat until the oil is very hot and bubbling, and the scallion ends are fragrant, about 3-5 minutes.
⏱️ 5 min - 8
Carefully pour the hot oil (including the scallion ends) over the chopped green scallions and minced garlic in the heatproof bowl. It will sizzle vigorously. Stir the mixture well.
⏱️ 1 min - 9
To the scallion oil mixture, add the soy sauce, a pinch of salt, and the granulated sugar. Stir thoroughly to combine all the ingredients.
⏱️ 1 min - 10
Once the chicken is done steaming, carefully remove the steaming bowl from the steamer. Let the chicken cool slightly in the bowl for a few minutes to make it easier to handle.
⏱️ 2 min - 11
Remove the chicken pieces from the bowl. The bowl will contain liquid from the steamed chicken and ginger. Pour about 1/4 cup of this steamed chicken liquid into the prepared scallion sauce, stirring to combine. Adjust the amount of liquid to your preference, tasting as you go.
⏱️ 2 min - 12
Using your hands or two forks, shred the cooled chicken into bite-sized pieces.
⏱️ 3 min - 13
Place the shredded chicken into a serving bowl. Pour the prepared scallion sauce generously over the shredded chicken. Mix well to ensure all the chicken is thoroughly coated with the flavorful sauce.
⏱️ 2 min - 14
Serve the Scallion Chicken immediately, ideally over steamed rice.
⏱️ 1 min