Spring Onion Chicken in Soy sauce

Name: Spring Onion Chicken in Soy sauce
Cuisine: British
Ingredients: 800 g chicken - cut into bite size; 4 stalks spring onions - cut into 8 to 10cm ~ separate the white stem from the green parts; 4 dried chilies - slightly soften (soaked in some water before using); 4 cloves garlic - sliced or crushed; 1 red onion - roughly chopped (brown onion can be used to replace the red); 2 tbsp oyster sauce; 2 tbsp light soy sauce; 1 tbsp chinese cooking caramel or dark soy sauce (see picture); 1-2 tsp sugar; 4 tbsp chinese cooking wine (water or broth if you don't take wine); 1 generous pinch of white pepper powder; 1 tsp corn flour + 1/3 C water - mixed

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

#GlobalApron , Week 40
⭐ Ingredient: Chicken

#GlobalApron2024 #Week40 #Chicken #potluck #drumsticks #chickenthigh #braised #springonion #soysauce #chinese #asian #chicken #breakfast #lunch #dinner

#GlobalApron , Week 40
⭐ Ingredient: Chicken

#GlobalApron2024 #Week40 #Chicken #potluck #drumsticks #chickenthigh #braised #springonion #soysauce #chinese #asian #chicken #breakfast #lunch #dinner

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

#GlobalApron , Week 40
⭐ Ingredient: Chicken

#GlobalApron2024 #Week40 #Chicken #potluck #drumsticks #chickenthigh #braised #springonion #soysauce #chinese #asian #chicken #breakfast #lunch #dinner

#GlobalApron , Week 40
⭐ Ingredient: Chicken

#GlobalApron2024 #Week40 #Chicken #potluck #drumsticks #chickenthigh #braised #springonion #soysauce #chinese #asian #chicken #breakfast #lunch #dinner

Saved

Ingredients

800 gchicken - cut into bite size
4 stalksspring onions - cut into 8 to 10cm ~ separate the white stem from the green parts
4dried chilies - slightly soften (soaked in some water before using)
4 clovesgarlic - sliced or crushed
1red onion - roughly chopped (brown onion can be used to replace the red)
2 tbspoyster sauce
2 tbsplight soy sauce
1 tbspchinese cooking caramel or dark soy sauce (see picture)
1-2 tspsugar
4 tbspchinese cooking wine (water or broth if you don't take wine)
1generous pinch of white pepper powder
TO THICKEN 🥣
1 tspcorn flour + 1/3 C water - mixed

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Steps

1

Gather and prep all ingredients.
~ Prepare and measure the sauces.
~ Slice garlic
~ Chop red onion
~ Cut spring onion or scallions, separating most of the white stems/parts from the greens. The white parts will be added first and the greens will be added later.
~ combine and mix 1 or 2 tsp of corn flour or corn starch with 1/3 cup of water. This is going to be used to thicken the sauce.
2

Below are the type of sauces we used in this recipe. Chinese cooking caramel can be replaced with dark soy sauce.
3

Heat 1/4 cup of oil in a wok. Once the oil is slightly hot, add the chicken to the wok. Shallow fry to slightly brown all sides.
4

Next, add the white part of the spring onion or scallions and dried chillies. Toss until onion is soft.
5

Add garlic. Stir for a minute. Then add oyster sauce, light and dark soy sauce (or chinese cooking caramel if using), sugar (to taste) and chinese cooking wine. Stir to mix.
6

Add a pinch of white pepper powder. Then thicken with the corn starch slurry. Give it a stir or two. Taste and adjust seasonings accordingly, if needed. Finally, add the rest of the spring onion or scallions (the green parts). Mix it around for less than a minute. Remove from the heat and serve warm with rice.