Scallion Chicken Recipe

Introduction

Scallion Chicken is a simple yet flavorful dish that highlights tender chicken thighs cooked with fragrant scallions. It’s quick to prepare and perfect for a satisfying weeknight meal served alongside rice or noodles.

Ingredients

• 400 g chicken thighs, cut into small pieces
• 2 cups scallions, chopped (white and green parts separated)
• 4 tablespoons oil
• 2 tablespoons soy sauce
• 1/2 tablespoon dark soy sauce
• 1/2 tablespoon oyster sauce
• 1/2 teaspoon black pepper powder (adjust to taste)
• 2 tablespoons corn starch

Instructions

1. Step 1: In a bowl, combine the chicken pieces with soy sauce, oyster sauce, black pepper, and corn starch. Mix well and let it marinate for 10 minutes. Meanwhile, chop the scallions, keeping the white and green parts separate.
2. Step 2: Heat oil in a non-stick pan over medium heat. Add the marinated chicken pieces and pan fry until they are fully cooked and lightly browned.
3. Step 3: Add the white parts of the scallions to the pan and cook until softened. If the chicken pieces are large or bone-in, cover the pan and cook until the chicken is thoroughly cooked through. Then add the green parts of the scallions and stir for 10-20 seconds to cook them briefly.
4. Step 4: Sprinkle additional black pepper or scallions on top if desired. Serve the scallion chicken hot with rice or noodles.

Tips & Variations

• Use boneless chicken thighs for faster cooking and tender results.
• Adjust the amount of black pepper to suit your spice preference.
• Add a splash of sesame oil at the end for a nutty aroma.
• Try adding some minced garlic or ginger during cooking for extra flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or microwave until warmed through. Avoid overcooking during reheating to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts can be used but may result in a drier texture. Cooking time may need to be reduced accordingly to avoid overcooking.

Is it necessary to use both light and dark soy sauce?

Using both adds a balance of saltiness and color, but you can use just light soy sauce if preferred. The dish may be lighter in color but still flavorful.