Chicken with Ginger Scallion Oil 薑蔥油淋雞
I used a whole chicken for this recipe, but you can use any part of the chicken. Chicken legs and chicken wings come to mind. I’m not a big fan of eating ginger, but I like ginger flavour. So, in this recipe, I didn’t add any shredded ginger with the shredded green onions. If you like cilantro, add it with the green onions and also some to cook the sauce.
Approximate cost (CAD) $25
Ingredients
- 1 Whole chicken (the one in the photo is 4 lbs)
- 1 tsp Salt
- ½ tsp White pepper powder
- 2 Large shallots
- 4 stalks Green onions
- 6 slices Ginger
- 6 cloves Garlic
- 3 stalks Green onions (for garnish)
- 3 slices Ginger (for garnish)
I didn't add this in mine - 3 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Sugar
- ½ c Water
- 50 g Chicken fat
- 2 tbsp Oil
Instructions
- Trim excess fat off chicken and save to make sauce
- Coarsely chop shallots and peel garlic
you may keep garlic in whole cloves - Slice green onions in large segments
- Prepare 6 slices of ginger
- In a pan, sweat the chicken fat on low-medium heat until fat is rendered
- Add ginger and turn heat to medium-high. Cook ginger until it browns a bit. Add another 2 tbsp oil
- Add shallots, green onions and garlic until aromatic. Add 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar. Mix until sauce starts to simmer. Add ½ cup water.
- When sauce starts to boil, turn heat down to low and let it braise for 20 minutes
- Use a strainer to remove all the solids from the sauce and set both aside
- Use 1 tsp salt and ½ tsp white pepper powder and rub on the skin of the chicken
- Take the solids (ginger, green onions, shallots and garlic) retrieved from the sauce and put it in the cavity of the chicken
I had to tie the legs together so that the stuffing could stay in the cavity but it’s not necessary if the stuffing is not falling out 
- Steam the chicken with breast side down on medium heat for 45 minutes
my chicken was around 4 lbs. If your chicken is around 3 pounds, check for doneness in 30 minutes - Thinly shred the other 3 stalks of green onions and soak in water for 20 minutes. Drain and let dry
- Thinly shred 3 pieces of ginger and set aside
I did not add any ginger garnish - Once the chicken is done, remove from heat and let it cool for 15 minutes
- All the water/juice around the chicken (on the plate) after steaming should be removed and saved to make other delicious foods
- Remove the solids from the chicken cavity
save these with the chicken juice and I’ll show you how to make another delicious dish with everything saved - Debone the chicken. Remove the breast meat (click here for a larger image)
- Remove the wings and legs. Debone the legs (click here for a larger image)
- Arrange the meat on a serving dish
Save the bones for making chicken broth 
- Cover the chicken with the green onion and ginger garnishes
- Reheat the soy sauce mixture until it boils
- Pour all the soy sauce of the chicken
- Serve
- Use the saved chicken juice, ginger, shallots, green onions, garlic and chicken carcass to make Stewed Tender Chicken Noodle Soup for the next day. An excellent comfort food!
Nutrition
Calories: 521kcalCarbohydrates: 10gProtein: 38gFat: 36gSaturated Fat: 9gTrans Fat: 1gCholesterol: 143mgSodium: 1779mgPotassium: 539mgFiber: 1gSugar: 5gVitamin A: 477IUVitamin C: 10mgCalcium: 56mgIron: 3mg
Tried this recipe?Let us know how it was!