Congyou ji (葱油鸡)
China
Tender pieces of chicken soaked in a fragrant scallion‑oil sauce, cooked quickly while staying juicy. This traditional Chinese dish is served with rice.
Ingredients
- 6 pcs chicken thigh
- 2 pcs green onion (for broth)
- 6 pcs ginger
- 1 tbsp Shaoxing rice wine
- 4 tbsp vegetable oil
- 1 tsp ginger paste
- 1 pinch ground white pepper
- 2 tbsp light soy sauce
Steps
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Place the chicken thighs in a pot, cover with water, add 2 green onions (for broth), 6 pieces of ginger and 1 tbsp Shaoxing rice wine. Bring to a full boil, skim off the foam.
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Reduce heat to minimum, cover, and simmer for 12 minutes.
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Turn off the heat, keep the pot covered for another 10 minutes, then transfer the chicken to a large bowl with cold water (with ice). Reserve the broth for later use.
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When the chicken is cool enough, remove the skin and bones, and tear the meat into bite‑size pieces.
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Cut the remaining 5 green onion stalks in half. Slice the white parts into 2‑3 pieces and finely shred the green parts.
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In a clean dry pot, sauté the white parts of the green onion, add 4 tbsp vegetable oil and fry over low heat until the edges turn golden. Then remove the onion pieces and turn off the heat.
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Quickly add the finely chopped green parts of the onion and 1 tsp ginger paste to the hot oil, let them sizzle lightly.
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Arrange the chicken pieces on a serving plate, drizzle 2 tbsp of the reserved broth, top with half of the onion oil, sprinkle a pinch of ground white pepper and drizzle 2 tbsp light soy sauce.
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Serve the dish with steamed rice or as a standalone course.