Scallion Chicken Chops (葱烧鸡腿)

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• About the dish
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• Ingredients
• Cooking procedure
• How to serve
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About the dish

Do you know what the most-loved protein on my blog is? It’s chicken. Today’s dish, Scallion Chicken Chops (Cōng Shāo Jī Tuí/葱烧鸡腿), brings together this popular ingredient 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 flavor profile and cooking technique are reminiscent of classic dishes like Scallion Pork Chops and Scallion Tofu. It also reminds me of the Cantonese delicacy Soy Sauce Chicken (See Yao Gai/豉油鸡), but it takes much less time to cook.

 

Ingredients

Here is a list of simple ingredients you need for this recipe:

• Chicken leg quarters, see below for substitutes
• Scallions, the key flavor contributor
• Ginger
• 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
• Salt

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 cooking 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 cooking. It also 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.

Step 2: Sear the chicken

Put the deboned chicken pieces, skin-side down, in a skillet over high heat. 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 also 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.

Other chicken dishes

Looking for more tasty ideas to cook chicken? Try these recipes:

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