Chicken with Scallion Oil

Ingredients

• Chicken thighs (Cut into bite-sized pieces; the quantity is not specified.)
• Salt (For rubbing the chicken and for the marinade; quantity not specified.)
• White vinegar (A little, for rubbing the chicken; quantity not specified.)
• Oyster sauce (Quantity not specified.)
• Sugar (Quantity not specified.)
• Light soy sauce (Quantity not specified.)
• Dark soy sauce (Quantity not specified.)
• Scallions (Some cut into short pieces to infuse the oil and some fresh scallions for finishing; quantity not specified.)
• Fresh ginger (Sliced; quantity not specified.)
• Oil (A generous amount for frying; the type is not specified.)

Steps

1. 1

   Cut the chicken thighs into bite-sized pieces.

2. 2

   Rub the chicken with salt and a little white vinegar. Rinse it well, drain it, and pat it dry with paper towels.

3. 3

   Add salt, oyster sauce, sugar, light soy sauce, and dark soy sauce. Mix well to coat the chicken and marinate it for 20 minutes.

4. 4

   Cut some of the scallions into short pieces and slice the fresh ginger.

5. 5

   Heat a generous amount of oil in a skillet.

6. 6

   Add the cut scallions and ginger. Fry them over low heat until fragrant.

7. 7

   Remove the scallions and ginger from the skillet.

8. 8

   Add the marinated chicken to the same oil and fry over medium-high heat until lightly browned.

9. 9

   Pour the remaining marinade into the skillet.

10. 10

    Cover and simmer for 15 minutes.

11. 11

    Sprinkle fresh scallions over the top and serve hot.

Notes

The audio and visible text describe chicken pieces, although the description mentions wings. No ingredient quantities or serving size are provided; nutritional values cannot be calculated without them.

Nutrition per serving

• main course
• no added water
• chicken
• marinated
• stir-fried
• simmered