Soy Glazed Artisan Chicken With Scallions Recipes

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SOY GLAZED CHICKEN BREAST WITH SCALLION GINGER OIL



Soy Glazed Chicken Breast with Scallion Ginger Oil image

This Soy Glazed Chicken Breast with Ginger-Scallion Sauce was inspired by a dish that virtually all Chinese people have enjoyed at one point or another, poached chicken or bai qie ji.

Provided by Kaitlin

Categories     Chicken and Poultry

Time 1h

Number Of Ingredients 11

1/2 cup low-sodium soy sauce
2 tablespoons honey
1 teaspoon sesame oil
1/2 teaspoon dark mushroom soy sauce
1 teaspoon hoisin sauce
4 boneless skinless chicken breasts ((or 2 full chicken breasts cut in half))
2 tablespoons oil
2-3 scallion stalks ((white and green parts))
1 3- inch piece of ginger
1/3 cup oil
salt to taste

Steps:

  • Mix the soy sauce, honey, sesame oil, dark soy sauce, and hoisin sauce in a bowl. Add the chicken breasts and let marinate for at least 30 minutes or overnight.
  • Now make the scallion ginger oil. Cut the scallions in half lengthwise and then slice roughly. Mince the ginger. You can also run it through a Microplane or grater. I did half and half so as to improve the texture of the sauce. Heat 1/3 cup oil in a small saucepan over medium heat. Add the ginger and immediately turn the heat down to low. Cook for 5-10 minutes. Add the scallion and cook for another minute. Turn off the heat and season with salt. Set aside.
  • Heat a skillet or griddle over medium-high heat and drizzle on a couple tablespoons of oil. Lay the chicken breasts evenly in the pan. Let sear for 4-5 minutes per side, until cooked through. If you like, you can use the leftover marinade to brush the chicken breasts as they cook. But this step isn't strictly necessary.
  • When the chicken is cooked through, plate and spoon the ginger scallion sauce over the top. Serve with rice or noodles with some green veggies on the side and you've got an easy, healthy, and satisfying weeknight Chinese dinner!

SOY-GLAZED ROAST CHICKEN



Soy-Glazed Roast Chicken image

Provided by Food Network Kitchen

Time 2h45m

Yield 6 servings

Number Of Ingredients 12

2 3- to 4-pound chickens, giblets removed
1 tablespoon vegetable oil
Kosher salt
1/2 teaspoon ground white pepper
1 1/2 teaspoons ground coriander
1 1/2 teaspoons five-spice powder
1/4 cup honey
1/4 cup soy sauce
2 tablespoons grated peeled ginger
2 tablespoons toasted sesame oil
3 scallions, thinly sliced
Toasted sesame seeds, for topping

Steps:

  • About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 350 degrees F. Combine the vegetable oil, 2 teaspoons salt, the white pepper, coriander and five-spice powder in a small bowl; rub all over the chickens. Tie the legs together with kitchen twine and tuck the wings under the body.
  • Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them. Roast until the skin is slightly golden and crisp, about 1 hour.
  • Make the glaze: Combine the honey, soy sauce, ginger and sesame oil in a small bowl. Increase the oven temperature to 400 degrees F. Brush the chickens all over (including the underside) with half of the glaze. Continue roasting, brushing with the remaining glaze halfway through, until the skin is deep golden brown and crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes.
  • Remove the chickens from the oven; transfer to a cutting board or platter. Pour the pan drippings into a small bowl; skim off any excess fat. Brush the chickens with the pan drippings and let rest 15 minutes. Sprinkle the chickens with the scallions and sesame seeds. Remove the twine and carve the chickens; serve with any remaining pan drippings.

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