Chicken with Ginger Scallion Oil Recipe

Chicken with Ginger Scallion Oil is a beloved Chinese classic that’s comforting, aromatic, and packed with flavor. Though it might look intimidating, it’s surprisingly simple to make. With a juicy steamed chicken base and an intensely flavorful ginger scallion oil, this dish is sure to impress!

Recipe

Serves: 4
Prep time: 20 minutes
Marination time: 20 minutes
Cook time: 45 minutes

For the chicken and marinade:
1 (4-pound) Three Yellow Chicken
2 teaspoons salt
2 tablespoons ginger purée (blend 1/2-inch piece of ginger with 2 tablespoons water)
2 tablespoons Shaoxing wine
1 tablespoon avocado oil, or other cooking oil
1 large ginger root, sliced

For the ginger scallion oil:
2/3 cup avocado oil, or other high-smoking-point oil
1 bulb shallot, thinly sliced
2 stalks scallions, minced
1 ½ tablespoons grated ginger
1/2 teaspoon salt

Instructions

1. Marinate the chicken:

• Thoroughly clean and pat dry the chicken.
• Rub salt all over the chicken, including the cavity.
• Apply the ginger purée and Shaoxing wine all over the chicken, inside and out. (If you prefer, substitute another cooking wine or omit it entirely.)
• Let the chicken marinate for 20 minutes.

2. Prepare the ginger scallion oil:

• In a bowl, combine minced scallions, grated ginger, and salt. Set aside.
• In a small pan over low heat, add the oil and sliced shallots. Fry until golden brown, about 5 minutes. Remove the shallots.
• Turn the heat to high and heat the oil until it reaches smoking point.
• Carefully pour the hot oil over the scallion-ginger mixture. Whisk well and set aside.

3. Steam the chicken:

• Brush a thin layer of oil over the chicken skin to give it a glossy finish.
• Line the steamer with sliced ginger (to infuse flavor and prevent sticking), and place the chicken breast-side down on top.
• In a large pot, bring water to a boil. Lower to medium heat and place the steamer over the pot.
• Cover and steam for about 40 minutes, or until the internal temperature reaches 165°F (74°C).

4. Serve:

• Once cooked, let the chicken cool slightly, then shred it into bite-sized pieces or slice it as desired.
• Serve with the warm ginger scallion oil drizzled on top or on the side for dipping.

Tips & notes

• Steaming tip: Breast-side down helps keep the breast meat juicy during steaming.
• Make ahead: The ginger scallion oil can be prepared in advance and stored in the fridge for up to 5 days.
• Optional garnish: Top with crispy shallots for added texture and flavor.
• About the chicken: The beautiful yellow hue you see is from a special breed called Three Yellow Chicken (San Huang Ji), known for its yellow skin, firm texture, and rich flavor. It’s commonly used in traditional Chinese dishes.