🥢🥗 Scallion Oil Chicken Chop Rice・Tea Restaurant-Style Juicy and Tender Recipe

Editor's Preface

Scallion Oil Chicken Chop Rice is a beloved dish at tea restaurants. The tender, crispy chicken chop is smothered in spicy scallion oil, making it a must-have! I've tried several different versions, showcasing both classic Hong Kong styles and new, healthier options. I've also covered the process of creating a smooth, tender chicken chop with a fragrant, sky-high scallion oil sauce. Today, I've created an affordable and incredibly satisfying scallion oil chicken chop rice that everyone in the family will love!

Ingredients preparation

• 1 chicken thigh steak (boneless and skinless is best)

• 2-3 green onions (cut into sections + chopped)

• 1 shallot (chopped, optional)

• Half a clove of garlic (minced, optional for flavor)

• 1.5 tablespoons light soy sauce

• 0.5 tablespoon dark soy sauce

• 1/2 teaspoon sugar

• 1/2 tablespoon rice wine/Shaoxing wine

• Salt and a pinch of pepper

• 1 teaspoon cornstarch

• 2-3 tablespoons oil (you can use more scallion oil, avocado/peanut/corn oil is healthier)

• 1 bowl of rice

Detailed steps

🥩 1. Marinate the chicken chop

• After thawing, pat the chicken chop dry with kitchen paper. Cut the thick parts into even pieces to make them evenly cooked.

• Mix soy sauce, wine, sugar, salt, a little pepper and cornstarch and marinate for 20-30 minutes. The longer you marinate, the more flavorful and tender it will be.

🍳 2. Pan-fried chicken fillet

• Heat 1 tablespoon of oil in a wok, fry the chicken skin side down without moving it, and cook over medium heat for 1-2 minutes until the skin is crispy.

• Turn to medium-low heat and fry for another 2-3 minutes. When the chicken skin is golden brown, turn it over and fry for about 3 more minutes (depending on the thickness). Remove from the pan when the chicken is fully cooked and set aside.

• Reserve any excess chicken fat from the skin for later use (this is the essence!).

🧅 3. Sauté scallion oil

• Use chicken fat and a small amount of fresh oil to stir-fry shallots and minced garlic (optional) over low heat.

• Stir-fry the scallion whites and cuts in a wok until they are sweet and fragrant. Add a little salt and sugar to enhance the flavor. Stir-fry until the scallions are soft and slightly golden, then turn off the heat.

• Pour the hot oil immediately on the chopped green onions, the green onions will immediately sauté and the scallion oil is ready!

🍚 4. Add rice and serve

• Place the chicken fillet on the rice first, pour the sautéed scallion oil on it, and pour the remaining fried scallions and oil over the rice.

• You can cut the chicken into pieces to make it easier to eat; add more scallion oil to make the rice more delicious.

• (Optional) Drizzle the chicken chop with a small amount of light soy sauce/dark soy sauce/Maggi sauce to enhance the flavor.

Editor's Tips

• The chicken skin must be dry enough, and it should be fried in a wok until it becomes "coffee crispy".

• The scallion oil must be poured immediately after being heated to give it the strongest aroma.

• If you want to be healthier, you can use an air fryer to fry the chicken chop without oil, and use healthy oil for the scallion oil.

• You can make a vegetarian version by using chicken breast, pork chops, or tofu chops.

Eating experience 😋

Every bite of chicken chop is fried until the skin is crispy and the meat is tender. The scallion oil brings out the sweetness of the chicken, and the rice grains absorb the essence of the chicken. It is so delicious that it is not a dream for the family to have more bowls!

summary

Scallion Oil Chicken Rice: Quick and delicious, this savory scallion oil and chicken rice recipe is a real treat. Make it tonight, no need to worry about takeout! 🥗🥢🍗