Scallion Oil Shredded Chicken

Ingredients

• 3 chicken thighs
• 2 stalks scallions (cut into sections for steaming)
• 1 piece ginger (sliced for steaming)
• 3 cloves garlic (minced)
• 1 stalk scallions (finely chopped for the dressing)
• 2 millet chili peppers (chopped; also known as Xiao Mi La)
• 2 tbsp cooking oil (heated until smoking)
• 2 tbsp light soy sauce
• 0.5 tsp salt (or to taste)
• 0.5 tsp white sugar
• 3 tbsp chicken steaming liquid (reserved from the steaming bowl)

Steps

1. 1

   Place the three chicken thighs in a large steaming dish. Place a small bowl upside down in the center of the dish; this creates a vacuum to collect the concentrated chicken essence during steaming.

2. 2

   Arrange the scallion sections and ginger slices around the chicken.

3. 3

   Cover and steam over high heat for 25 minutes.

4. 4

   Once cooked, remove the chicken thighs and allow them to cool. Carefully lift the bowl to reveal the concentrated chicken broth and set it aside for the dressing.

5. 5

   When the chicken is cool enough to handle, hand-shred the meat into bite-sized pieces.

6. 6

   In a heat-proof bowl, combine the minced garlic, chopped scallions, and chopped millet chili peppers.

7. 7

   Heat 2 tbsp of cooking oil until smoking, then pour it over the aromatics to sear them and release their fragrance.

8. 8

   Whisk in the light soy sauce, salt, white sugar, and 3 tbsp of the reserved chicken steaming liquid to complete the dressing.

9. 9

   Pour the dressing over the shredded chicken and toss thoroughly to ensure even coating.

Notes

The 'bowl method' used during steaming collects the pure chicken essence, which is the secret to the rich flavor of the sauce. This dish can be served warm or chilled.

Nutrition per serving

• appetizer
• main
• chicken
• steamed
• Chinese
• scallion oil
• shredded chicken
• high protein