Scallion Chicken Chops (葱烧鸡腿)
Tender chicken coated in a thick, aromatic sauce, scallion chicken chops are a quick dish that delivers the comforting warmth of classic Chinese cuisine.
- 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
- 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.
- 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.
- 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.
- Flip the chicken to brown the other side. Then, remove all the pieces from the skillet.
- Add scallions and ginger into the skillet. Sizzle them with the rendered chicken fat until the scallions just start to wilt.
- 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.
- 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.
- 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.
- Slice the chicken and serve it with the sauce as a centerpiece of a meal or simply over a bowl of steamed rice.
About the dish
Do you know what the most-loved protein on my blog is?
Today’s dish, Scallion Chicken Chops (Cōng Shāo Jī Tuí/葱烧鸡腿), brings together this popular element with one of the most essential aromatics in Chinese cuisine. I love its simplicity and rich, aromatic flavors, and I think you’ll enjoy it too.
In short, this dish features tender, succulent chicken leg quarters braised in a sauce enhanced by scallions, ginger, and soy sauce. The taste profile and cooking technique are reminiscent of classic dishes like Scallion Pork Chops and Scallion Tofu. It in addition reminds me of the Cantonese delicacy Soy Sauce Chicken (See Yao Gai/豉油鸡), but it takes much less time to cook.
Top tips
- No extra oil is required to sear the chicken - Use a generous amount of scallions
- The blend of light and dark soy sauce yields the best results Here is a list of simple elements you need for this recipe:
- Chicken leg quarters, see below for substitutes - Scallions, the key taste contributor - Soy Sauce, both the light and dark versions for the optimal taste and appetizing color.
- White pepper, to add a subtle heat - Sugar, to balance the saltiness and enhance the umami taste
I use leg quarters for their generous size, rich taste, and tender texture. You can use smaller cuts like thighs or drumsticks to substitute. Wings are a good option as well.
Chicken breasts are not ideal for this recipe as they lack skin and tend to lose tenderness when braised.
Cooking procedure
Step 1: Debone the chicken
Position a chicken leg quarter on a cutting board with the skin side facing down. With a sharp knife, carefully cut along the thigh bone to detach it from the surrounding meat.
Continue by tracing along the drumstick bone, cutting down its length until it can be fully removed. Spread the chicken flat and use a fork to pierce the flesh to ensure even cookery and better absorption of the seasoning. Next, sprinkle salt over the chicken.
Let it rest and marinate for about 5 minutes. 🌟 NOTE: Deboning might seem time-consuming, but it ensures faster and more even preparation.
It as well makes it easier to cut the cooked meat into bite-sized pieces for serving. If using chicken wings as a substitute, deboning isn’t necessary, though it’s recommended to cut them into smaller sections at the joints.
In a skillet over high heat, put the deboned chicken pieces, skin-side down. There’s no need for additional oil, as the fat from the skin will render out as it gets heated.
Once the skin turns golden, flip the pieces to sear the other side. After searing, remove the chicken from the skillet, leaving the rendered oil behind.
Step 3: Braise the chicken Add the scallions and ginger to the rendered oil.
Sizzle them until the scallions begin to soften slightly. Place the seared chicken, skin-side facing up, on top of the scallions.
In a bowl, combine light soy sauce, dark soy sauce, sugar, white pepper, and water, then pour this mixture into the skillet. Bring the liquid to a boil, then reduce the heat to medium and cover the skillet tightly.
Allow the chicken to braise for about 6 minutes. Remove the lid and turn the chicken so the skin side is submerged in the sauce.
Let it cook, uncovered, for an additional 3 minutes or so, or until the sauce thickens into a sticky glaze.
How to serve
My favorite way to serve scallion chicken chops is simply slicing the chicken into strips, and then placing them over steamed rice, along with the scallions and sauce. Sometimes, I add a simple vegetable dish on the side, such as Smashed Cucumber, Garlic Sauce Broccoli, Bean Sprout Stir-Fry.
Another way to enjoy it is to wrap the sliced chicken, coated with the sauce, in steamed bao buns or duck pancakes, similar to how you enjoy Gua Bao or Peking duck. It in addition makes a great crowd-pleasing centerpiece for festive gatherings or weekend meals. You can cook a big batch in advance and reheat it near the serving time.
