If you are craving a dish that bursts with comforting flavors and showcases tender, juicy chicken infused with the fresh brightness of scallions and ginger, then this Chinese Scallion Chicken Recipe is your new go-to. This classic preparation elevates a simple whole chicken by gently poaching it to perfection and dressing it in an aromatic scallion-soy sauce that is both fragrant and richly satisfying. Whether you’re cooking for family or sharing with friends, this recipe promises a warm, unforgettable meal that celebrates authentic Chinese home cooking in the most delightful way.
Ingredients You’ll Need
Every ingredient in this Chinese Scallion Chicken Recipe plays a crucial role in creating its signature flavor and texture. From the aromatic ginger to the vibrant scallions, each component combines with the perfectly cooked chicken to elevate the dish to something truly special.
- Whole chicken (3 to 4 pounds): Using a whole chicken ensures juicy, tender meat with great flavor absorption.
- Kosher salt (2 tablespoons): Perfect for seasoning and cleansing the chicken skin to enhance texture.
- Scallions (8, cut into 3-inch sections): Provides fresh, herbal notes and an unmistakable aroma that defines the dish.
- Ginger (1 thumb-sized piece, sliced): Adds a warm, spicy undertone that balances the richness of the chicken.
- Sesame oil (1 tablespoon): A finishing touch that imparts a subtle nuttiness and beautiful shine to the skin.
- Soy sauce (2 tablespoons): Brings salty umami depth to the scallion sauce.
- Shaoxing wine (2 teaspoons): This Chinese cooking wine adds complexity and a slight sweetness.
- Neutral oil (1 tablespoon): Used to create a hot aromatic scallion sauce by releasing flavors.
- Salt and white pepper to taste: Essential for adjusting seasoning and adding mild heat.
- Chopped scallions (optional): For garnish, enhancing the dish’s freshness and visual appeal.
How to Make Chinese Scallion Chicken Recipe
Step 1: Prepare and Clean the Chicken
Start by rinsing the whole chicken thoroughly and patting it dry to remove any moisture. Rubbing the chicken with kosher salt not only seasons the skin but also helps cleanse it, enhancing both taste and texture. After a brief rub, rinse off the salt and dry the chicken again, setting up a clean base for cooking.
Step 2: Poach the Chicken with Aromatics
Place the chicken in a large pot and cover completely with water. Add the scallions and the sliced ginger to the pot. Bring the water to a boil over high heat, then immediately reduce to a gentle simmer. This poaching method ensures the chicken cooks evenly and stays tender. Simmer for 35 to 40 minutes until the juices run clear at the thickest part of the chicken, indicating it is perfectly cooked.
Step 3: Chill and Dry the Chicken
Once cooked, carefully remove the chicken from the hot broth and plunge it into an ice water bath. This shocks the chicken, stopping the cooking process instantly and tightening the skin for a nicer texture. Let it rest in the ice bath for about 10 minutes before removing and patting it completely dry.
Step 4: Add Flavor with Sesame Oil
Brush the cooled and dried chicken skin with a generous amount of sesame oil. This step adds a luscious shine and a nutty aroma that complements the mild poached chicken beautifully, taking it from simple to spectacular.
Step 5: Make the Scallion Soy Sauce
In a small saucepan, heat the neutral oil until it is very hot but not smoking. Pour this over a bowl of chopped scallions mixed with soy sauce and Shaoxing wine. The sizzling oil gently cooks the scallions, releasing their fragrance and mingling all the sauce flavors into a quick and flavorful dressing for the chicken.
Step 6: Serve and Garnish
Chop the chicken into bite-sized pieces and arrange them on a beautiful serving plate. Drizzle the warm scallion soy sauce all over the chicken and, if desired, sprinkle with extra fresh chopped scallions for a pop of color and crunch. This final presentation invites everyone to dig in and enjoy every tender, flavorful bite.
How to Serve Chinese Scallion Chicken Recipe
Garnishes
Freshly chopped scallions add a bright green burst that contrasts wonderfully with the light, savory chicken. You might also sprinkle a few toasted sesame seeds for an extra nutty crunch or a dash of white pepper for subtle heat. These small touches elevate the dish visually and taste-wise.
Side Dishes
This Chinese Scallion Chicken Recipe pairs perfectly with fluffy jasmine rice, which soaks up the delicious sauce. Lightly sautéed greens like bok choy, garlic spinach, or even stir-fried snow peas add a crisp, fresh balance to the meal, making the entire dining experience harmonious and complete.
Creative Ways to Present
For a stunning presentation, arrange the chicken pieces on a platter lined with fresh lettuce leaves or thinly sliced cucumbers. You can also provide small bowls of additional scallion sauce on the side, so everyone can customize their servings. Offering the chicken warm or at room temperature makes it versatile for either intimate family dinners or festive gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Chinese scallion chicken in an airtight container in the refrigerator. It will stay fresh for up to three days. The rich and tender chicken easily reabsorbs flavors, making leftovers just as delicious as when freshly made.
Freezing
If you want to keep the chicken for longer, you can freeze it by wrapping pieces tightly in plastic wrap followed by foil or using a freezer-safe container. Freeze for up to two months. When freezing, avoid pouring the scallion sauce on the chicken first; store it separately for better texture after thawing.
Reheating
Reheat leftovers gently in a steamer or microwave to maintain moisture. Alternatively, warm the chicken at low temperature in the oven covered with foil. Add the scallion soy sauce fresh or reheat it separately and combine right before serving to keep the dish vibrant and flavorful.
FAQs
Can I use chicken parts instead of a whole chicken?
Absolutely! Chicken thighs or breasts can be used if you prefer smaller portions or quicker cooking times. Just adjust the poaching time accordingly to ensure the meat stays juicy and tender.
What if I don’t have Shaoxing wine?
You can substitute Shaoxing wine with dry sherry or a mild sake. If you want to keep it alcohol-free, a splash of chicken broth with a pinch of sugar can also work in a pinch.
Is this recipe gluten-free?
The recipe itself is gluten-free, but be sure to use gluten-free soy sauce if you have dietary restrictions since traditional soy sauce usually contains wheat.
Can I make this dish ahead of time for a party?
Yes! This dish actually tastes excellent at room temperature, making it perfect for making ahead and serving at gatherings. Just keep the sauce separate until serving to maintain freshness.
How do I get the chicken skin to look glossy and appetizing?
Brushing the skin with sesame oil right after chilling and drying is the key secret. This enhances both the shine and imparts a subtle nutty flavor that is signature to this Chinese Scallion Chicken Recipe.
Final Thoughts
This Chinese Scallion Chicken Recipe holds a special place in my heart for its simplicity and the way it so beautifully celebrates each ingredient. The tender chicken, aromatic scallions, and flavorful soy sauce combine into a dish that’s both comforting and exciting. I highly encourage you to give this recipe a try, whether for a special meal or a comforting weeknight dinner—your taste buds will thank you!
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Chinese Scallion Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Poaching
- Cuisine: Chinese
- Diet: Gluten Free
Description
This Chinese Scallion Chicken recipe features a tender poached whole chicken infused with the aromatic flavors of scallions and ginger. The chicken is gently simmered, then chilled in an ice bath to create a moist, juicy texture with tight, shiny skin. A vibrant scallion-soy sauce, enhanced with sesame oil and Shaoxing wine, brings aromatic freshness to each bite, making it a perfect main course served warm or at room temperature.
Ingredients
Chicken and Broth
- 1 whole chicken (about 3 to 4 pounds)
- 2 tablespoons kosher salt
- 8 scallions (cut into 3-inch sections)
- 1 thumb-sized piece of ginger (sliced)
Sauce and Garnish
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons Shaoxing wine
- 1 tablespoon neutral oil (vegetable or canola oil)
- Salt to taste
- White pepper to taste
- Chopped scallions for garnish (optional)
Instructions
- Prepare and Clean the Chicken: Rinse the whole chicken thoroughly inside and out, then pat dry with paper towels. Rub the entire chicken with 2 tablespoons of kosher salt to both clean and season the skin, then rinse off the excess salt thoroughly and pat dry again.
- Poach the Chicken: Place the cleaned chicken into a large pot and add enough water to completely cover it. Add the 8 sections of scallions and sliced ginger to the pot. Bring the water to a boil over high heat, then reduce the heat to a gentle simmer. Let the chicken simmer for 35 to 40 minutes, or until the juices run clear when the thickest part of the chicken is pierced with a knife or skewer.
- Ice Bath to Cool and Tighten Skin: Carefully remove the cooked chicken from the pot using tongs or a slotted spoon, then immediately plunge it into a large bowl of ice water. Let the chicken sit in the ice bath for 10 minutes to stop the cooking process and tighten the skin, giving it a smooth, shiny appearance. After 10 minutes, remove the chicken and pat it dry thoroughly.
- Brush with Sesame Oil: Brush the chicken skin evenly with 1 tablespoon of sesame oil to enhance flavor and add a subtle sheen.
- Prepare Aromatic Scallion Sauce: In a small saucepan, heat 1 tablespoon of neutral oil until very hot but not smoking. Pour the hot oil over a bowl containing chopped scallions mixed with 2 tablespoons soy sauce and 2 teaspoons Shaoxing wine. This quick sauce will infuse an aromatic, savory flavor to the chicken.
- Serve: Chop the chicken into bite-sized pieces and arrange them nicely on a serving platter. Drizzle the aromatic scallion-soy sauce over the chicken. Optionally, garnish with extra chopped scallions. Serve the dish warm or at room temperature, paired perfectly with jasmine rice or sautéed greens.
Notes
- For a deeper flavor, allow the chicken to sit in the scallion and ginger broth for an additional 15 minutes off the heat before placing it into the ice bath.
- You can substitute chicken thighs if preferred for dark meat lovers.
- This dish pairs beautifully with jasmine rice or lightly sautéed seasonal greens for a balanced meal.
