Comments on: Scallion Oil Chicken (葱油鸡)

By: Wei Guo

Wei Guo — Sat, 15 Feb 2025 08:48:26 +0000

In reply to Nathan. Great question! Freshly cut ginger is milder than ginger paste since the paste releases more juices and aroma. If you don't have ginger paste, increase the amount of fresh ginger and mince it well for a stronger, more infused taste. Hope that helps—happy cooking!

By: Nathan

Nathan — Wed, 29 Jan 2025 01:15:41 +0000

hi wei,
i have a question regarding the scallion oil. i find that the sauce I make is lacking flavour. When i make the sauce, i’ve been using finely cut fresh ginger instead of ginger paste, does this make a large difference? I’m wondering if you can provide some guidance.

By: Miska Knezevic

Miska Knezevic — Sat, 16 Mar 2024 19:22:49 +0000

Excellent!

By: Wei Guo

Wei Guo — Tue, 07 Feb 2023 00:06:17 +0000

In reply to SteveF. It's a great idea to use leftover skin and bones to make broth!

By: SteveF

SteveF — Mon, 06 Feb 2023 07:52:25 +0000

Greetings Wei
I did prepare this recipe for a family dinner last Friday. It was superb! My daughter and her partner asked me how I made a chicken dish so moist! I gave them your recipe!
PS: Your “fix” for me having scallion oil in my fridge worked easily.
PS: I added the chicken skins and leg bones back into the broth and reboiled it. Now waiting in the freezer for later use!

By: SteveF

SteveF — Tue, 31 Jan 2023 07:20:13 +0000

In reply to Wei Guo. 😊🌹

By: Wei Guo

Wei Guo — Mon, 30 Jan 2023 23:24:44 +0000

In reply to SteveF. In this case you can use your existing scallion oil directly and follow other instructions in the recipe. Happy cooking!

By: SteveF

SteveF — Mon, 30 Jan 2023 06:17:22 +0000

Greetings Wei
I already have scallion oil in my fridge (made to your recipe). I’m planning on making this recipe on Friday coming. Is there a shortcut with scallion oil on hand? I do have scallions on hand for content and garnish.