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This classic Taiwanese dish, Aromatic Scallion Oil Chicken, features wonderfully springy chicken with chewy, gelatinous skin. It's paired with homemade scallion-ginger sauce and rendered scallion oil, resulting in a rich aroma and an enticing, glossy finish. A delicious delicacy perfect for entertaining guests or enjoying yourself.
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Place Taiwanese free-range chicken leg and chicken bones into boiling water, add salt and rice wine, simmer over low heat for 16 minutes, then remove and let cool. → Fry white scallion parts, shallots, onions, and green scallion parts sequentially in oil until golden and crispy. Strain out the crispy scallions and reserve the scallion oil. → Add seasonings and crispy scallions to the broth, simmer over low heat for 15 minutes, then strain the broth and let cool. → Combine chopped scallions and ginger with seasonings and scallion oil to make scallion-ginger sauce. → Score the chicken leg, then immerse it in the cooled broth and refrigerate overnight. Remove, debone, slice, and drizzle with scallion oil and scallion-ginger sauce.
Place Taiwanese free-range chicken leg and chicken bones into boiling water, add salt and rice wine, simmer over low heat for 16 minutes, then remove and let cool. → Fry white scallion parts, shallots, onions, and green scallion parts sequentially in oil until golden and crispy. Strain out the crispy scallions and reserve the scallion oil. → Add seasonings and crispy scallions to the broth, simmer over low heat for 15 minutes, then strain the broth and let cool. → Combine chopped scallions and ginger with seasonings and scallion oil to make scallion-ginger sauce. → Score the chicken leg, then immerse it in the cooled broth and refrigerate overnight. Remove, debone, slice, and drizzle with scallion oil and scallion-ginger sauce.
This classic Taiwanese dish, Aromatic Scallion Oil Chicken, features wonderfully springy chicken with chewy, gelatinous skin. It's paired with homemade scallion-ginger sauce and rendered scallion oil, resulting in a rich aroma and an enticing, glossy finish. A delicious delicacy perfect for entertaining guests or enjoying yourself.
Wash the Taiwanese free-range chicken leg. Ask the butcher to remove the bone from the front end of the leg. Set aside.
Bring a pot of water to a boil, then add the removed chicken bones.
Next, add the whole Taiwanese free-range chicken leg.
Add 1大匙 salt and 3大匙 rice wine. Do not cover the pot, and simmer over low heat for 16 minutes.
Heat another pot, pour in about 300ml salad oil. Add the sliced white scallion parts and sliced shallots, deep-fry over medium heat for about 2 minutes until fluffy.
💡 It is recommended to use Taiwanese free-range chicken leg for a more tender and chewy texture.
💡 Do not cover the pot when cooking the chicken leg; this helps maintain its texture.
⚠️ When rendering scallion oil, continuously stir the onions and green scallion parts after adding them to the pot to prevent scorching.
⚠️ Green scallion parts contain more moisture; turn to low heat and be careful of oil splatters when adding them to the pot.
💡 Before deboning the chicken leg, make a few scores on the back and marinate it in broth overnight in the refrigerator. This allows the flavors to penetrate deeper and improves the texture.
💡 Garnish with a few goji berries when plating to add color.
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