Chicken with Ginger Scallion Oil 薑蔥油淋雞

🧂 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

• 1 Trim excess fat off chicken and save to make sauce
• 2 Coarsely chop shallots and peel garlic you may keep garlic in whole cloves
• 3 Slice green onions in large segments
• 4 Prepare 6 slices of ginger
• 5 In a pan, sweat the chicken fat on low-medium heat until fat is rendered
• 6 Add ginger and turn heat to medium-high. Cook ginger until it browns a bit. Add
  another 2 tbsp oil
• 7 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.
• 8 When sauce starts to boil, turn heat down to low and let it braise for 20
  minutes
• 9 Use a strainer to remove all the solids from the sauce and set both aside
• 10 Use 1 tsp salt and ½ tsp white pepper powder and rub on the skin of the chicken
• 11 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
• 12 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
• 13 Thinly shred the other 3 stalks of green onions and soak in water for 20
  minutes. Drain and let dry
• 14 Thinly shred 3 pieces of ginger and set aside I did not add any ginger garnish
• 15 Once the chicken is done, remove from heat and let it cool for 15 minutes
• 16 All the water/juice around the chicken (on the plate) after steaming should be
  removed and saved to make other delicious foods
• 17 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
• 18 Debone the chicken. Remove the breast meat (click here for a larger image
  [https://auntieemily.com/wp-content/uploads/2021/04/Auntie-Emilys-Kitchen-Chicken-with-Ginger-Scallion-Oil-Step18-scaled.jpg])
• 19 Remove the wings and legs. Debone the legs (click here for a larger image
  [https://auntieemily.com/wp-content/uploads/2021/04/Auntie-Emilys-Kitchen-Chicken-with-Ginger-Scallion-Oil-Step19-scaled.jpg])
• 20 Arrange the meat on a serving dish Save the bones for making chicken broth
• 21 Cover the chicken with the green onion and ginger garnishes
• 22 Reheat the soy sauce mixture until it boils
• 23 Pour all the soy sauce of the chicken
• 24 Serve
• 25 Use the saved chicken juice, ginger, shallots, green onions, garlic and chicken
  carcass to make Stewed Tender Chicken Noodle Soup
  [https://auntieemily.com/stewed-tender-chicken-noodle-soup/] for the next day.
  An excellent comfort food!

Nutrition Info