Green Onion Oil Chicken

If there's one dish that defines Taiwanese comfort food for me, it's 蔥油雞 — Green Onion Oil Chicken. Silky steamed chicken, a punchy scallion oil poured right on top. It takes a little patience (you'll want to start the night before), but the result is absolutely worth it.

 

INGREDIENTS

• Chicken legs (deboned recommended): 2–3
• Green onions (scallions): 2–3 bunches
• Ginger: ~20g
• Salt
• Rice wine (米酒 / Michiu): 1 bottle
• Olive oil or neutral cooking oil

 

DAY BEFORE: MARINATE THE CHICKEN

1. Debone the chicken legs (video guide here).
2. Rinse thoroughly with cold water, then pat completely dry with paper towels.
3. Season both sides lightly with salt.
4. Place into a container and pour in enough rice wine to just cover the meat.
5. Refrigerate for at least 8 hours, ideally overnight.

 

MAKE THE SCALLION OIL

1. Finely mince the green onions and ginger — the finer the better.
2. Mix in salt (roughly 1 tsp per bunch of scallions).
3. Heat oil until just before smoking (~180°C / 355°F).
4. Pour the hot oil directly over the minced scallion and ginger.
5. Stir well, let cool, then refrigerate until needed.

 

STEAM THE CHICKEN

1. Remove the marinated chicken from the fridge.
2. Lay each piece flat on a sheet of aluminum foil and roll it into a tight cylinder, sealing both ends.
3. Place in a steamer. Once the water is boiling, start the timer.
4. Steam on medium heat for 25–30 minutes.
5. Once done, let cool slightly — then refrigerate overnight with the foil still on. This is what gives you clean, beautiful slices.

 

SLICE AND PLATE

1. Remove from the fridge and unwrap.
2. Slice into rounds.
3. Plate and spoon the scallion oil generously over the top — or serve it on the side for dipping.

 

NOTES:

• Go easy on the salt in the marinade — the scallion oil carries most of the seasoning.
• Drying the chicken thoroughly before marinating keeps it from smelling gamey.
• The overnight rest after steaming is non-negotiable if you want clean slices.
• The scallion oil can be made a day or two ahead and kept in the fridge.

 

Happy cooking! ◡̈