Ginger Scallion Salted Chicken
To serve this moist, delicious, tender and fragrant salted chicken, either top with ginger scallion oil or serve on side as dipping sauce.
Ingredients
Salted Chicken Thigh
- 2 whole chicken legs - about 500g
- 1 tbsp minced ginger - grated
- 1/2 tbsp hua tiao chiew - Chinese cooking wine
- 1/2 tbsp coarse salt - I used slightly more than 1/2 tbsp
- 2 slices ginger
- some scallion - cut to about 2 inches long
Ginger Scallion Oil
- 4 stalks scallion
- 1 tbsp minced ginger - grated
- 1/2 tsp fine salt
- 80 ml cooking oil - I used corn oil
Instructions
- Salted chicken legs - poke some holes with a fork in the chicken meat to allow the marinade to penetrate. Rub and massage chicken legs with minced ginger, hua tiao chiew and coarse salt thoroughly, covered with cling wrap and chill in the refrigerator for an hour or longer.
- Ginger scallion oil - bash the white part of the spring onion and chop together with the green part then combine with minced ginger and salt in a bowl. Heat up oil to shimmery hot and immediately pour into the bowl of chopped scallion causing more fragrant in the mixture (pour oil just to cover the spring onion). Stir well and set aside to cool for later use.
- Place chicken legs with scallion and ginger slices in the steamer with boiling water. Steam at high heat for about 25-30 minutes. To check whether the chicken is cooked, poke a chopstick into the meat. If the juices run clear, it’s done.
- Cool the cooked chicken legs a little, then chop to pieces top with ginger scallion oil or serve on side as dipping sauce.
Notes
I used Kosher salt but you can use any coarse salt you have on hand
**我用是这个牌子的粗盐。没有的话用普通的也可以。
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