Stir-fried Chicken Thighs with Scallions

Stir-fried Chicken Thighs with Scallions

Stir-fried Chicken Thighs with Scallions is a home-style meat dish at difficulty 2/5 (Easy), about 850 kcal. Stir-fried Chicken Thighs with Scallions is a simple home dish that relies only. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

2 / 5

★★☆☆☆

Easy
Estimated Calories

850 kcal

Ingredients

  • 2 Chicken thighs (approx. 500g)
  • 1 Large Green onion
  • 3-4 Scallions
  • Light Soy Sauce (Recommend Chef Brand - Jiatian Jinbiao)
  • Dark Soy Sauce (For coloring, optional)
  • Oyster Sauce (optional)
  • White Sugar
  • Cooking wine or Huajiao wine
  • Salt
  • White pepper
  • Cooking oil
  • 3-4 Slices of Ginger (optional, mainly for removing fishiness and boosting flavor)
  • 10 Peppercorns (approx. 1g, optional, for numbing fragrance)

Steps

  1. Debone the chicken: Insert the scissors into the thicker end of the thigh, cut alongside the bone to open the meat, cut along the bone twice to separate it, and finally pull the whole bone out. This is safer than using a knife.
  2. Cut the boned chicken thigh meat into 2-3cm cubes.
  3. Slice the large green onion into thick slices (approx. 0.5cm thick), and cut the scallions into 1cm pieces.
  4. Add 10ml cooking wine, 5ml light soy sauce, 2g salt, and 1g white pepper to the thigh cubes and mix well. Marinate for 10 minutes.
  5. Prepare the sauce in a small bowl: 10ml light soy sauce + 5ml dark soy sauce + 10ml oyster sauce + 5g sugar. Stir well and set aside.
  6. Heat the wok and add 15-20ml cooking oil.
  7. Add ginger slices and peppercorns, keep heat low, and fry until the ginger is slightly golden brown and the peppercorns turn darker in color.
  8. Remove the ginger and peppercorns with a slotted spoon and discard them, leaving the base oil.
  9. Keep the heat at medium-high. Lay the marinated chicken cubes flat in the pot. Don't flip them immediately.
  10. Wait 2-3 minutes for the bottoms of the chicken cubes to form a crispy crust, then stir-fry until all sides change color and the meat is fully cooked.
  11. Add the large green onion slices and keep the heat at medium-high for 1 minute to stir-fry in the scent.
  12. Pour in the prepared sauce, stir well, and cover the wok.
  13. Wait 2 minutes for the sauce and green onion scent to fully infuse into the chicken.
  14. Remove lid, add scallion pieces and 2g toasted white sesame seeds (optional), stir-fry for 5-10 seconds, then turn off heat and serve.

Notes

Stir-fried Chicken Thighs with Scallions is a simple home dish that relies only on chicken thighs and green onions as core ingredients. The thigh meat is crispy on the outside and tender on the inside with a rich scallion fragrance. The method is simple, uses a single pot throughout, and is beginner-friendly.

Estimated Cooking Difficulty: ★★
Estimated Calories: 850 kcal

Calculations: Determine the number of servings before cooking. One batch is perfect for 2 people.

Per serving:

- Chicken Thighs 2 pieces (approx. 350g net meat after deboning)
- Large Green Onion 1 (approx. 100g)
- Scallions 3-4 (approx. 30g)
- Light Soy Sauce 15ml
- Dark Soy Sauce 5ml (For coloring, omit if unavailable)
- Oyster Sauce 10ml (Optional, replace with 5ml extra light soy sauce if unavailable)
- White Sugar 5g
- Cooking Wine 10ml
- Salt 2-3g
- White Pepper 1g
- Cooking Oil 15-20ml

### Chicken Thigh Deboning Technique (Scissors Method)

1. Wash the chicken thigh and pat dry the surface with kitchen paper.
2. Find the end of the bone at the thicker end of the thigh.
3. Use the tip of the scissors to cut into the outer skin and meat alongside the bone, cutting along one side to the bottom.
4. Flip the thigh over and continue cutting along the other side of the bone.
5. Use your fingers to peel open the connection between the meat and the bone.
6. Cut through the joint and pull the bone out completely.

No knife is needed for this process. It is much safer than the traditional "cut and bone" method and allows beginners to succeed on the first try.

### Regarding "Just Scallions and Chicken Thighs"

The core of this dish is the scallions and chicken, but using only these two lacks depth. The ginger, peppercorns, oyster sauce, dark soy sauce, and white sesame seeds used in the video are added to make the fragrance of the scallions and chicken more three-dimensional.

- **Minimalist Version**: Made with just Scallions + Chicken Thighs + Salt + Light Soy Sauce + Sugar. The scallion flavor will be more single-note.
- **Recommended Version**: Add Ginger, Peppercorns, and Oyster Sauce for a richer aroma.
- **Perfect Version**: Add a bit of dark soy sauce for color and toasted white sesame seeds for garnish for a significant upgrade in appearance and texture.

### Storage and Reheating

1. Refrigerated Storage: Store in a sealed container in the refrigerator for up to 2 days.
2. Frozen Storage: Portion and freeze after cooling. Can be stored for 1 month.
3. Reheating: Microwave on medium heat for 2 minutes, or return to the pan and stir-fry with a splash of water.

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