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Guangdong Master Chef's Scallion Oil Salt-Baked Shredded Chicken Legs

Name: Guangdong Master Chef's Scallion Oil Salt-Baked Shredded Chicken Legs
Prep time: 2 h 4 min
Cook time: 20 min
Total time: 2 h 24 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: whole chicken leg; Salt; hot water; ginger; scallion; Homemade Salt Baked Chicken Powder; Cooking oil; goji berries; light soy sauce

groups4 servingsspeedEasycountertopsPrep: 124 minsskilletCook: 20 minsscheduleTotal: 144 minsoutdoor_grillSteamed

Allergens:warningSoy

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.

skilletInstruction

9 Steps Total

schedulePrepare in advance

circleChicken legs need to be marinated for 2 hours in advance2h

Preparation

00:00:09

warningStay safe

Wash your hands thoroughly after handling raw chicken to avoid cross-contamination from bacteria on the raw meat.

Prepare 4 small chicken drumsticks according to the number of family members, place them in a large stainless steel bowl, add a large spoon of salt (about 15g), rub the surface of the chicken legs vigorously with your hands to wash away residual chicken hair and sweat gland dirt, then rinse with clean water and drain.

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Watch out

Use moderate force when scrubbing with salt to avoid scratching your skin.

Ingredients:whole chicken leg (4 piece)Salt (15 g)

Tools:stainless steel bowl

Active Cooking

00:01:00

warningStay safe

Be careful when pouring boiling water to avoid splashes and skin burns.

Pour 500ml of 101-degree boiling water into the bowl with the chicken legs to scald the skin so it quickly tightens, becomes elastic, and releases surface oil; flip the chicken legs with chopsticks for about 1 minute, then transfer them back into the large bowl, making sure not to scald for too long.

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Watch out

Do not scald the chicken skin for more than one minute, otherwise the surface will be overcooked and affect the subsequent texture.

Ingredients:whole chicken leghot water (500 ml)

Tools:chopsticks

Preparation

00:01:31

warningStay safe

Focus when using a kitchen knife to chop ingredients and avoid cutting your fingers.

Take 30g of ginger, slice it thinly and then cut it into fine shreds; take 50g of scallions and cut them into short sections.

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Watch out

Curl your fingers inward when slicing ginger to avoid cutting them.

Ingredients:ginger (30 g)scallion (50 g)

Tools:kitchen knifecutting board

Active Cooking

00:01:53

warningStay safe

Wear gloves if you have wounds on your hands during marinating to prevent raw juices from causing infection.

Put the chopped scallion and ginger shreds into the chicken bowl, pour in a 30g packet of salt-baked chicken powder, mix well with your hands and rub for about 3 minutes to evenly color the chicken legs, then drizzle in 40ml of cooking oil, mix again, and set aside to marinate for 2 hours.

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Watch out

The salt-baked powder must be thoroughly and evenly rubbed on every chicken leg, otherwise the steamed result will be uneven and some parts will be bland.

Ingredients:whole chicken leggingerscallionHomemade Salt Baked Chicken Powder (30 g)Cooking oil (40 ml)

Active Cooking

00:03:12

warningStay safe

Steam is extremely hot when opening the lid or removing the dish, use insulated gloves and keep your face away from the steam vent.

Turn the marinated chicken legs over, pick out and discard the scallion and ginger inside, transfer the chicken legs to a smaller steaming dish, pour all remaining marinade from the bowl, place in a cold steamer, and once the water boils, steam on high heat for 20 minutes until fully cooked with no blood.

local_fire_departmentSteam on high heat for 20 minutes

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Watch out

Timing must start after the water boils for 20 minutes, otherwise the center of the chicken will be undercooked.

Ingredients:whole chicken leg

Tools:steamer pot

Preparation

00:04:17

Pour the original juices left from steaming the chicken into a small bowl, add 5g of goji berries and 10g of chopped scallions, and mix well.

Ingredients:goji berries (5 g)scallion (10 g)

Tools:bowl

Preparation

00:04:47

warningStay safe

Be steady when smashing and chopping ginger with a knife, do not use excessive force to prevent the knife from slipping and injuring your hand.

Take a piece of old ginger, smash it flat with the knife into ginger paste, then chop it into as fine ginger mince as possible and put it in a small bowl.

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Watch out

Keep the knife flat when smashing ginger, press the back of the knife firmly with your palm, and keep your fingers away from the blade.

Ingredients:ginger

Tools:kitchen knifecutting board

Active Cooking

00:05:11

warningStay safe

When pouring boiling hot oil into the bowl with scallion and ginger, the oil temperature is extremely high and prone to splashing, pour slowly and keep a safe distance.

Take clean scallions, use only the white parts, chop them into short scallion flowers and put them with the ginger mince; pour 30ml of boiling hot oil into the bowl to release the aroma, then add 10ml of light soy sauce and a little chicken soup, mix well with a spoon to make scallion oil sauce.

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Watch out

The oil must be boiling hot to effectively release the aroma of scallion and ginger, otherwise the flavor will taste raw.

Ingredients:scalliongingerCooking oil (30 ml)light soy sauce (10 ml)

Tools:spoon

Active Cooking

00:05:55

Put on disposable gloves, tear the cooled steamed chicken legs into small pieces and place them on a plate, then evenly drizzle the prepared scallion oil sauce over the chicken meat to serve.

Ingredients:whole chicken leg

Tools:gloves