Chinese Ginger Scallion Chicken

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Today we use the cold dressing method to make a scallion-flavored chicken drumstick. This recipe is very simple, you just need to simmer the chicken drumsticks until they are cooked and tear them into small pieces. Then make a sauce. Mix them together. Then the scallion-flavored chicken drumsticks are done. Of course, you can use other parts of the chicken, such as chicken breast.

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Cuisine Chinese Home Cooking

Servings

Calories 353 kcal

Equipment

1 wok (or large saucepan)
1 sharp kitchen knife
1 mixing bowl
1 small saucepan

Ingredients

3 chicken legs

Simmering the chicken

1 scallion
10 g fresh ginger (sliced)
20 ml Shaoxing cooking wine (substitute dry sherry)

Sauce

1 g Sichuan peppercorns
2 scallions (chopped)
5 g fresh ginger (chopped)
15 ml caiziyou (roasted rapeseed oil) (or neutral cooking oil)
2 ml salt
3 ml sugar, white (granulated)
2 ml ground white pepper
5 ml light soy sauce
6 ml oyster sauce

Garnish

2 fresh xiaomila chili peppers (sliced)

Instructions

Prepare the ingredients. If the chicken legs are frozen, please thaw them.
Fill your wok or a large saucepan with enough water to cover the chicken drumsticks. Add the chicken, 1 scallion, the ginger slices, and Shaoxing cooking wine.
3 chicken legs, 1 scallion, 10 g fresh ginger, 20 ml Shaoxing cooking wine
Cook over medium heat for 20 minutes. Then turn off the heat and let the chicken soak in hot water for later use.
Finely chop the remaining ginger and scallions and mix them in a heat-proof mixing bowl with the Sichuan peppercorns.
1 g Sichuan peppercorns, 2 scallions, 5 g fresh ginger
Heat 15ml (1 tbsp) oil to 120°C (248℉) and pour it over the aromatic ingredients. Stir quickly to release the aroma of the ginger, scallions, and peppercorns. Then season the sauce with salt, sugar, white pepper, soy sauce and oyster sauce. Stir well to combine.
15 ml caiziyou (roasted rapeseed oil), 2 ml salt, 3 ml sugar, white (granulated), 2 ml ground white pepper, 5 ml light soy sauce , 6 ml oyster sauce
Remove the chicken legs from the hot water and discard the water and residue in the pot.
Once the chicken has cooled slightly, tear it into small pieces with your hands and discard the bones. Stir the chicken thighs with the prepared sauce.
Use some fresh chili peppers as garnish and serve.
2 fresh xiaomila chili peppers

Nutrition

Calories: 353kcalCarbohydrates: 6gProtein: 22gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 120mgSodium: 577mgPotassium: 419mgFiber: 1gSugar: 3gVitamin A: 524IUVitamin C: 46mgCalcium: 28mgIron: 2mg

Keyword chicken drumstick, ginger, oyster sauce, pepper, white, salt, scallions, shaoxing wine, Sichuan peppercorn, soy sauce, light, sugar, white

Tried this recipe?Let us know how it was!