Easy Asian Chicken With Scallions Recipes

SRIRACHA CHICKEN WITH SCALLIONS

Steps:

• Coat the bottom of a skillet with vegetable oil and place over medium heat. Saute chicken in the hot oil until no longer pink in the center, 5 to 10 minutes. Add rice vinegar, soy sauce, mustard, chile oil, and Sriracha sauce, adding in exact order and waiting 1 minute between each addition for ingredient to layer.
• Melt butter, stirring occasionally, into the chicken mixture creating a sauce, 2 to 3 minutes; lower heat to medium-low. Add green onions and cook until slightly wilted, 2 to 3 minutes.

EASY ASIAN CHICKEN NOODLE SOUP

Steps:

• Heat a large pot to a medium heat and add 1 tablespoon sesame oil, along with garlic and ginger. Saute until fragrant, about 1 minute. Add carrots, mushrooms and salt. Cook until slightly softened, about 2-3 minutes.
• Add chicken stock, soy sauce and vinegar. Bring to a boil and reduce to a simmer. Simmer for 5 minutes. Gently add noodles and simmer until softened, about 3-4 minutes. Nestle chicken in, and simmer until cooked through, about 2-3 minutes. Add green onions and season to taste with salt and pepper.

CHINESE STEAMED CHICKEN WITH GINGER SCALLION SAUCE

Steps:

• Pat dry the chicken. Rub salt on the whole chicken and let it sit in the fridge overnight. Make sure to get some salt in the cavity as well. Use more salt if needed.
• The next day, toast the coriander and fennel on the stove for 10-20 seconds.
• Add coriander, fennel, and the ginger to a small cheese cloth. Tie the ends together to make it into a small spice package. Stuff it into the cavity of the chicken.
• Use kitchen twine to tie the legs together to close the cavity. Use a second piece of twine to tie the legs to the tail. Finally, use one more piece of twine to tie around the length of the chicken (see picture above). The twine should go between the legs and wrap around the length of the chicken. Optional: You can use one more piece of twine to around the height of the chicken which will help you lift it out of the steamer.
• Prepare your steamer pot. Place a heat proof plate on your steamer attachment. Bring water to a boil. Add the chicken to the steamer. Let the chicken steam for 30 minutes.
• After 30 minutes, turn off the heat and let the chicken sit for another 20 minutes.
• Carefully take out the chicken with tongs, and remove the spice package from the cavity. Pour the steaming liquid into a small bowl. This liquid can be used in future dishes or to cook the rice.
• Let it cool completely (~10 minutes).
• Once it is cool enough to handle, cut the chicken into bite sized pieces. Serve with rice and ginger scallion sauce. The chicken can be served at room temperature or cold.

CHINESE GARLIC CHICKEN

Steps:

• In a bowl, mix the cornstarch with the salt and white pepper. Cut the chicken thighs into bite-sized pieces. Dredge the chicken pieces in the cornstarch mixture and shake off any excess. Set aside.
• Heat the oil in a wok (it's also possible to make this recipe with a simple skillet if you don't have one). Add the chicken pieces and shallow fry them for 3-4 minutes or until golden and cooked through. If all the chicken doesn't fit in a single layer, work in batches. When done, remove with a slotted spoon and drain on a paper towel.
• Clean the wok using a paper towel. Add some oil and stir-fry the garlic and scallions for 1-2 minutes. Add the rice wine, soy sauce, sugar, and a pinch of white pepper. Heat through and return the chicken pieces back into the pan. Mix them into the sauce.
• Serve over the rice or it's also great as a finger food. Enjoy!

EASY ASIAN CHICKEN WITH SCALLIONS

Steps:

• The day prior, cut each breast in half across the width of the breast.
• Place chicken in bowl and pour fish sauce over. Toss to coat.
• Remove 3 inches of dark green part of scallions and discard.
• Slice scallions very thin, on the bias, about 1/8 inch thick.
• Add scallions to bowl with chicken and toss.
• Cover and chill for 18-24 hours.
• Preheat oven to 500°.
• Lift chicken from fish sauce, letting scallion slices remain on the chicken.
• Place chicken on rimmed baking sheet.
• Bake 10-12 minutes, until just firm, then put under broiler about 8 inches from heat for 1 to 2 minutes, until golden.
• Remove from oven, remove skin and serve immediately, if serving hot.

UDON WITH CHICKEN AND SCALLIONS

Steps:

• Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
• Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.
• While noodles cook, tear chicken into chunks.
• Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.
• Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.
• Cooks' Note
• If you have to substitute a chile paste without garlic for the chile garlic paste, start with 1/2 teaspoon and add to taste.

ROAST CHICKEN AND SCALLIONS

Steps:

• Put a flameproof shallow baking pan on rack in upper third of oven and preheat oven to 500°F.
• Pat chicken dry. Cut scallions into 2-inch-long pieces, then toss with chicken, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Roast, without crowding, in hot pan until chicken is browned in spots and just cooked through, about 25 minutes.
• Transfer chicken and scallions to a serving dish, then straddle pan over 2 burners. Add wine and cook over medium heat, scraping up brown bits, 1 minute. Pour sauce over chicken.