Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Cut 1 stalk of green onion into short sections, finely chop a small piece into minced scallion; slice 3 pieces of ginger for later use.
Watch out
Mince the scallion finely so it garnishes well on top at the end.
Bring a pot of water to a boil, place 500g of chicken drumsticks, sliced scallion sections, and 3 ginger slices into the pot. Keep boiling over medium heat for 3 minutes, then cover with a lid, turn heat to lowest setting and simmer gently for 20 minutes.
local_fire_departmentMedium heat boil for 3 minutes, then covered lowest heat for 20 minutesWatch out
Simmering on the lowest heat is crucial for juicy tender meat
do not boil rapidly on high heat, otherwise the chicken will become tough and dry
While cooking chicken, prepare scallion oil ingredients: cut 4 shallots into small pieces, cut 40g ginger into small pieces, cut 40g garlic into small pieces, and chop 2 stalks of green onion into sections, keeping white and green parts separated.
Watch out
Keep scallion whites and greens separate as they take different cooking times in oil.
Hot oil splatters easily; add ingredients gently close to the oil surface to prevent burns.
Pour 1 cup of oil into a small pot over medium heat, add ginger, garlic, and shallots to fry until fragrant; add green onion whites and turn to low heat; then add green onion greens and slow-fry over low heat until all aromatics turn deep golden brown, then turn off heat.
local_fire_departmentMedium heat start, reduce to low heat after adding scallionsWatch out
Watch heat closely
do not use high heat, as burnt aromatics will make the scallion oil bitter
Do not touch metal parts of the strainer while pouring hot oil to avoid skin burns.
Set a fine mesh strainer over a heatproof bowl, pour the cooked scallion oil and fried aromatics through the strainer to filter out pure scallion oil.
Watch out
Freshly fried oil is extremely hot
handle the saucepan and strainer carefully to prevent hot oil spilling
In a small bowl, add 1 tbsp oyster sauce, 2 tbsp light soy sauce, and 2 tbsp of the warm strained scallion oil. Stir thoroughly with a spoon until well combined.
Watch out
Mix well so oyster sauce dissolves completely into the soy sauce and oil.
After 20 minutes, remove the cooked chicken drumsticks from the pot and immediately submerge them into 1 bowl of prepared ice water to cool down rapidly.
Watch out
Soaking in ice water cools the chicken skin rapidly for a signature springy, smooth texture
do not skip this step
Wear clean disposable gloves when handling cooked chicken to prevent bacterial cross-contamination.
Put on food disposable gloves, remove the bones from the cooled drumsticks, shred or chop the chicken meat into bite-sized pieces, and arrange neatly in a shallow dish.
Watch out
Carefully feel for and remove any small bone fragments while deboning for safe eating.
Pour the prepared scallion oil sauce evenly over the chicken meat in the dish, top with the reserved minced green scallions, and serve.
Watch out
Drizzle sauce over all chicken pieces evenly so every piece absorbs flavor.
Master Grade Easy Taro Cake
Nourishing American Ginseng Chicken Soup
Chef Po's Signature Scrambled Eggs with Tomatoes
Classic Cantonese Soy Sauce Chicken
Cantonese Stir-Fried Flat Rice Noodles with Egg Gravy (Wat Tan Hor)
Hong Kong Style Swiss Chicken Wings