Chicken with Ginger Scallion Oil 薑蔥油淋雞

Ingredients

• 1 Whole chicken ((the one in the photo is 4 lbs))
• 1 tsp Salt
• ½ tsp White pepper powder
• 2 Large shallots
• 4 stalks Green onions
• 6 slices Ginger
• 6 cloves Garlic
• 3 stalks Green onions ((for garnish))
• 3 slices Ginger
• 3 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 1 tbsp Sugar
• ½ c Water
• 50 g Chicken fat
• 2 tbsp Oil

Steps

1. 1

   Trim excess fat off chicken and save to make sauce

2. 2

   Coarsely chop shallots and peel garlic you may keep garlic in whole cloves

3. 3

   Slice green onions in large segments

4. 4

   Prepare 6 slices of ginger

5. 5

   In a pan, sweat the chicken fat on low-medium heat until fat is rendered

6. 6

   Add ginger and turn heat to medium-high. Cook ginger until it browns a bit. Add another 2 tbsp oil

7. 7

   Add shallots, green onions and garlic until aromatic. Add 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar. Mix until sauce starts to simmer. Add ½ cup water.

8. 8

   When sauce starts to boil, turn heat down to low and let it braise for 20 minutes

9. 9

   Use a strainer to remove all the solids from the sauce and set both aside

10. 10

    Use 1 tsp salt and ½ tsp white pepper powder and rub on the skin of the chicken

11. 11

    Take the solids (ginger, green onions, shallots and garlic) retrieved from the sauce and put it in the cavity of the chicken I had to tie the legs together so that the stuffing could stay in the cavity but it’s not necessary if the stuffing is not falling out

12. 12

    Steam the chicken with breast side down on medium heat for 45 minutes my chicken was around 4 lbs. If your chicken is around 3 pounds, check for doneness in 30 minutes

13. 13

    Thinly shred the other 3 stalks of green onions and soak in water for 20 minutes. Drain and let dry

14. 14

    Thinly shred 3 pieces of ginger and set aside I did not add any ginger garnish

15. 15

    Once the chicken is done, remove from heat and let it cool for 15 minutes

16. 16

    All the water/juice around the chicken (on the plate) after steaming should be removed and saved to make other delicious foods

17. 17

    Remove the solids from the chicken cavity save these with the chicken juice and I’ll show you how to make another delicious dish with everything saved

18. 18

    Debone the chicken. Remove the breast meat (click here for a larger image)

19. 19

    Remove the wings and legs. Debone the legs (click here for a larger image)

20. 20

    Arrange the meat on a serving dish Save the bones for making chicken broth

21. 21

    Cover the chicken with the green onion and ginger garnishes

22. 22

    Reheat the soy sauce mixture until it boils

23. 23

    Pour all the soy sauce of the chicken

24. 24

    Serve

25. 25

    Use the saved chicken juice, ginger, shallots, green onions, garlic and chicken carcass to make Stewed Tender Chicken Noodle Soup for the next day. An excellent comfort food!