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Shredded Chicken with Scallion Oil

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Category

Lunch | Dinner

Servings

4

Prep time

20 minutes

Cook time

25 minutes

A classic Chinese cold dish with tender hand-shredded chicken, infused with fragrant scallion oil and balanced with a savory-sweet sauce. Light, refreshing, and deeply satisfying — perfect for hot days or as a side dish on a family table.

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Ingredients

Main

• 500 g chicken legs (bone-in, skin-on)

Aromatics

• 3 slices ginger

• 2 scallions, cut into sections

• 3 onion slices

• 1 tbsp white sesame seeds

Seasonings

• 1 tsp salt (for boiling)

• 1 tbsp Chinese cooking wine

• ½ tsp chicken bouillon powder

• 1 tbsp oyster sauce

• 1 tbsp soy sauce

• ½ tsp sugar

• 60 ml (¼ cup) cooking oil

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Directions

Cook the chicken

1. Place chicken legs in a pot with ginger slices, scallion sections, onion slices, 1 tsp salt, and cooking wine.

2. Add water to cover the chicken. Bring to a boil, then simmer gently for 15 minutes.

3. Turn off the heat, cover with a lid, and let the chicken rest in the hot broth for 10 minutes.

4. Remove the chicken and place it in ice water for 5 minutes to firm the texture.

Shred the chicken

5. Debone the chicken and shred it into strips along the grain. Set aside on a plate.

Make scallion oil

6. Heat oil in a pan over low heat. Add onion slices and scallion sections. Fry slowly until golden and fragrant.

7. Remove the solids and add sesame seeds to the hot oil.

Mix the sauce

8. In a bowl, combine chicken bouillon powder, oyster sauce, soy sauce, sugar, and a pinch of salt.

9. Pour in the hot scallion oil gradually, stirring to release the fragrance.

Finish and serve

10. Pour the sauce over the shredded chicken and toss gently.

11. Serve immediately while the chicken is tender and the scallion oil is aromatic.

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Recipe Notes

Cook support

Do not overcook the chicken — 15 minutes simmer plus 10 minutes resting gives the best tenderness. Ice water soaking keeps the meat bouncy and fresh.

Sourcing

Chicken legs are preferred over breast for juicier texture and richer flavor.

Substitutions

Oyster sauce can be replaced with light soy sauce if unavailable. For extra heat, add a touch of chili oil to the scallion oil.

Storage

Best enjoyed fresh. Leftovers can be refrigerated in an airtight container for up to 1 day, but the texture is best right after cooking.

Serving ideas

Garnish with chopped cilantro or fresh chili for added color and kick. Serve as an appetizer, or pair with steamed rice for a light meal.

Oven-free note

This dish requires no oven — only stovetop boiling and pan-frying.

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