Ginger-scallion chicken
Lucas Sin describes the scallion oil pour as one of the most satisfying moments in Chinese cooking — the hot oil hits the raw aromatics and they bloom instantly, almost violently. The chicken underneath is poached just past opaque, pulled off heat to rest in its own liquid. The result is two things that taste like more than the sum of their parts. Cold the next day, it might be even better.
Ingredients · serves 2 for 4 days
Method
Poach gently — off heat is doing the work
Fill a pot with water. Add half the ginger (sliced) and 3 scallion stalks. Bring to a boil, lower chicken in, reduce to a bare simmer — just occasional bubbles. Cover and cook 12 minutes, then turn off heat entirely and rest 20 minutes lid on. The residual heat cooks the chicken through without tightening the muscle.
Prep the aromatics precisely
While the chicken rests, finely mince remaining ginger and 3 scallions — 2mm pieces. Combine in a heatproof bowl with salt and MSG. The salt to oil ratio matters: 1½ tsp salt to 4 tbsp oil. Too little salt and the sauce tastes flat.
The oil pour
Heat oil in a small pan over high heat until you see the first wisps of smoke — roughly 220°C. Pour directly over the ginger-scallion mixture in one motion. It will spit and sizzle — that flash of heat is cooking the raw edge off the aromatics while keeping them bright. Immediately stir in soy sauce and sesame oil.
Slice and serve
Remove chicken. Slice or pull along the bone into thick pieces. Spoon scallion oil generously over. Reserve poaching stock — it's seasoned and full of gelatin, excellent as a quick soup base.