ID: c2861003...
This classic Taiwanese dish, Aromatic Scallion Oil Chicken, features wonderfully springy chicken with chewy, gelatinous skin. It's paired with homemade scallion-ginger sauce and rendered scallion oil, resulting in a rich aroma and an enticing, glossy finish. A delicious delicacy perfect for entertaining guests or enjoying yourself.
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Place Taiwanese free-range chicken leg and chicken bones into boiling water, add salt and rice wine, simmer over low heat for 16 minutes, then remove and let cool. → Fry white scallion parts, shallots, onions, and green scallion parts sequentially in oil until golden and crispy. Strain out the crispy scallions and reserve the scallion oil. → Add seasonings and crispy scallions to the broth, simmer over low heat for 15 minutes, then strain the broth and let cool. → Combine chopped scallions and ginger with seasonings and scallion oil to make scallion-ginger sauce. → Score the chicken leg, then immerse it in the cooled broth and refrigerate overnight. Remove, debone, slice, and drizzle with scallion oil and scallion-ginger sauce.
Place Taiwanese free-range chicken leg and chicken bones into boiling water, add salt and rice wine, simmer over low heat for 16 minutes, then remove and let cool. → Fry white scallion parts, shallots, onions, and green scallion parts sequentially in oil until golden and crispy. Strain out the crispy scallions and reserve the scallion oil. → Add seasonings and crispy scallions to the broth, simmer over low heat for 15 minutes, then strain the broth and let cool. → Combine chopped scallions and ginger with seasonings and scallion oil to make scallion-ginger sauce. → Score the chicken leg, then immerse it in the cooled broth and refrigerate overnight. Remove, debone, slice, and drizzle with scallion oil and scallion-ginger sauce.
Analyzing cooking steps...
💡 It is recommended to use Taiwanese free-range chicken leg for a more tender and chewy texture.
💡 Do not cover the pot when cooking the chicken leg; this helps maintain its texture.
⚠️ When rendering scallion oil, continuously stir the onions and green scallion parts after adding them to the pot to prevent scorching.
⚠️ Green scallion parts contain more moisture; turn to low heat and be careful of oil splatters when adding them to the pot.
💡 Before deboning the chicken leg, make a few scores on the back and marinate it in broth overnight in the refrigerator. This allows the flavors to penetrate deeper and improves the texture.
💡 Garnish with a few goji berries when plating to add color.
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