Cantonese Chicken with Scallion Oil

Ingredients

• Chicken (Cut into small pieces)
• Salted water (For soaking the chicken for 8 minutes)
• Oil (A small amount for frying the aromatics and for the hot-oil sauce)
• Shallots (For slow-frying; the transcript also indicates chopping some for the sauce)
• Ginger (For frying with the shallots and garlic)
• Garlic (For frying with the shallots and ginger)
• Cantonese rice wine (Pour around the edge of the pot)
• Scallions (Chopped for the sauce; the transcript refers to them ambiguously as “schiang”)
• Light soy sauce (Add a small amount to the aromatic sauce)
• Salt (For preparing the salted water)

Steps

1. 1

   Cut the chicken into small pieces and soak it in salted water for 8 minutes to remove blood and any strong odor. Drain it afterward.

2. 2

   Heat a small amount of oil in a pot.

3. 3

   Add the shallots, ginger, and garlic. Fry them slowly over low heat until fragrant.

4. 4

   Arrange the chicken pieces over the fried aromatics.

5. 5

   Cover the pot and pour a little Cantonese rice wine around the edge of the pot.

6. 6

   Cook over high heat for about 6 minutes.

7. 7

   While the chicken cooks, chop some shallots and the scallions; the transcript pronounces the second ingredient ambiguously as “schiang.”

8. 8

   Pour hot oil over the chopped shallots and scallions to release their aroma.

9. 9

   Add a little light soy sauce and mix well to form the aromatic sauce.

10. 10

    Pour the sauce over the chicken.

11. 11

    Cover the pot again and cook for another 5 minutes.

12. 12

    Uncover and serve the tender, juicy chicken topped with the intense, fresh aroma of scallions.

Notes

The source does not provide exact quantities for the ingredients. It also does not specify the type of chicken, the amount of oil, or the exact temperature; use enough oil to lightly cover the bottom of the pot and prepare the sauce.

Nutrition per serving

• main course
• Cantonese cuisine
• chicken
• pot cooking
• quick
• flavorful