Scallion Chicken Chops (葱烧鸡腿)
Tender chicken coated in a thick, aromatic sauce, scallion chicken chops are a quick recipe that delivers the comforting warmth of classic Chinese cuisine.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 medium chicken leg quarters (about 2 lb (900g) in total)
- ¼ teaspoon salt
- 10 stalk scallions (cut into halves)
- 8 slices ginger
- 2 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- ¼ teaspoon ground white pepper
- ½ cup water
Instructions
- 1
Debone
- 2
Place a chicken leg quarter on a cutting board, with skin-side down. Use a sharp knife to cut along the thigh bone and then separate it from the meat. Then, follow the drumstick bone, cutting along its length until you can remove it.
- 3
Flatten the chicken piece evenly and pierce it with a fork to help it absorb the seasoning and cook evenly. Then, sprinkle salt over all the pieces. Leave to marinate for 5 minutes.
- 4
Sear
- 5
Place the chicken, skin side down, in an empty non-stick skillet over high heat. Leave to fry until some fat is rendered and the skin becomes golden brown.
- 6
Flip the chicken to brown the other side. Then, remove all the pieces from the skillet.
- 7
Braise
- 8
Add scallions and ginger into the skillet. Sizzle them with the rendered chicken fat until the scallions just start to wilt.
- 9
Lay the chicken pieces, skin side up, over the scallions. Mix light soy sauce, dark soy sauce, sugar, white pepper, and water, then pour the mixture into the skillet.
- 10
Once the liquid begins boiling, turn the heat down to medium and cover the skillet with a tight lid. Let the chicken braise for 6 minutes.
- 11
Open the lid and flip the chicken so that the skin side is facing down soaked in the sauce. Cook, uncovered, for a further 3 minutes or so to reduce the sauce to a thick, sticky consistency.
- 12
Slice the chicken and serve it with the sauce as a centerpiece of a meal or simply over a bowl of steamed rice.