Sunday, May 2, 2010

My Green Onion Chicken


hmm... it doesn't look very appetizing...

This is the low calorie version of the traditional green onion chicken. The chicken is boneless and skinless thigh, and I spent a good amount of time cutting out the fats and blood vessels. I didn't marinate it for 2-3 hours either. My method also requires the less cleaning.

My recipe requires more ingredients than the traditional one, but these are not mandatory, and they are easily replaceable. Don't have rock salt? Regular salt is just fine. You can use vodka or gin or even a dry white wine to replace the rice wine. Black pepper can replace white pepper. Sesame oil is also optional, but it does add a really nice aroma to the food. The best sesame oil is the black sesame oil made in Taiwan.

Ingredients: (Serves 2)

2 servings of chicken thighs or breast
2 Tbsp rock salt
1 Tbsp white pepper
2 Tbsp rice wine
1 tsp soy sauce
¼ tsp sesame oil (just a few drops)
¼ tsp marin (or maple syrup, honey, or sugar)
2 Stalks of green onion (shredded)
2-3 thin slices of ginger (shredded)
1 Tbsp Vegetable oil
Optional: 1 small red chili pepper, dried or fresh. (finely chopped)




Instruction:

1. Line the steamer with parchment paper or aluminum. Make sure to leave at least ½ inch on the sides so it can retain the juice from the chicken. If you are using the steamer rack, you can just use a plate.
2. Remove undesired fats and blood vessels from the chicken.
3. Rub the inside (non-smooth side) with salt and pepper. Roll up the chicken as tightly. Rub the outside of the chicken (the smooth side) with salt and pepper as well.
4. Place them inside the steamer, with a few shreds of green onion and ginger.
5. Put the chicken in your steamer and steam it for 15-20 minutes or when the chicken is cooked. You can use a meat thermometer to measure its internal temperature.
6. Let the chicken cools for 10 minutes. Or, prepare an ice bath and chill your chicken for a few minutes.
7. Now there should be some chicken broth left over in your steamer. Drain the broth into a bowl and mix in rice wine, soy sauce, marin and whatever you fancy.
8. Once the chicken has cooled, chop it into half inch slices and place on a heat tolerant plate.
9. Layer a few shreds of onions and ginger on top of the chicken.
10. Heat vegetable oil in a small pan or wok on high heat, until it is slightly smoking.
11. (Optional) Put the chili pepper into the wok and sauté until you can smell the aroma.
12. Put in the rest of ginger, green onion, salt, and the broth mixture from step 7.
13. Drizzle the hot oil over the chicken. Serve!

You can omit a lot of ingredients mentioned, but you can also add in more. You can make a lovely sauce by adding onions and garlic in step 11. If you replace rice wine with white wine, you can add mustard after step 11 to make a chicken gravy. If you have extra sauce/broth left over, you can drizzle that on the steamed vegetables you probably made while you steamed the chicken.

Feeling lazy and don't want to wash extra pan? You can skip everything after Step 8 and warm up the broth mixture in the microwave and drizzle. Feeling even lazier? Throw the chicken and the broth in some rice wine (or salt+vodka) and put it into the fridge. Now you have the most basic Chinese Drunken Chicken.

You can use this variation for all type of seafood and poultry, including shellfishes and whole fishes.

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