Soy Scallion Chicken
This super lazy soy scallion chicken is an easy steamed chicken recipe with sizzling scallion oil sauce. Juicy, comforting, and perfect for a quick, healthy weeknight protein.
Ingredients
Chicken
- 2 whole chicken legs thigh + drumstick
- 4 slices ginger
Sauce
- 2 tbsp oil
- 1 scallions green onions, finely chopped
- 2 cloves garlic finely chopped
- 1/4 tsp salt adjust to taste
- 1/4 tsp sugar
- 1 tbsp soy sauce
- 1/2 tsp chicken bouillon
- 4-6 tbsp reserved chicken stock from steaming, adjust to taste
Instructions
- In a steaming pot or a deep pan with a rack, place a large flat-bottom plate on the rack. Put a small bowl upside down in the center of the plate.
- Lay the chicken legs against the upside-down bowl. Place two slices of ginger on each chicken leg.
- Bring the water to a boil, then steam the chicken over medium-high heat for 25–30 minutes. ***To check doneness, poke the thickest part of the leg with a chopstick: if the liquid runs clear, the chicken is fully cooked.
- Carefully remove the chicken legs and set them aside, or transfer them to a water bath until warm to the touch. Then shred the meat off the bone into bite-size pieces.
- Once the plate has cooled slightly, lift the bowl to release the collected chicken stock underneath. Save it for the sauce.
- In a heatproof bowl, add the chopped scallion and garlic. Heat the oil until smoking hot, then carefully pour it over the scallion and garlic. You should hear an immediate sizzle.
- Add soy sauce, salt, sugar, chicken bouillon and 4-6 tbsp of reserved chicken stock. Mix together.
- Pour the scallion sauce generously over the steamed chicken. Serve as-is, or with steamed rice and some blanched greens.