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Chicken steak rice with spring-onion oil

Name: Chicken steak rice with spring-onion oil
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: Chicken thigh fillet 2, about 400 g; Light soy sauce 1 tbsp; Sugar 1 tsp; Rice wine (cooking wine) 1 tsp; Cornflour 1 tsp; Peppercorn, chiefly white a pinch; Sesame oil ½ tsp; Spring onion / scallion 6, about 100 g; Fresh ginger 1 tbsp; Salt ½ tsp; Cooking oil 4 tbsp, 60 ml; Shallots 2; Cooked rice 2 bowls

蔥油雞扒飯

Pan-friedRiceLunchDinnerWeeknightKids like itOne pot, one mealEasyhands-on 20 min · start to finish 40 min

“A plate of rice and a bowl of soup. Eat first, work after.”

Ingredientsserves 2

街市Chicken thigh fillet· boneless skin-on thighs2, about 400 g

雜貨舖Light soy sauce· for the marinade1 tbsp

雜貨舖Sugar· for the marinade1 tsp

雜貨舖Rice wine (cooking wine)· Shaoxing, for the marinade1 tsp

雜貨舖Cornflour· cornflour, for the marinade1 tsp

百子櫃Peppercorn, chiefly white· ground white peppera pinch

雜貨舖Sesame oil· for the marinade½ tsp

街市Spring onion / scallion· whites finely sliced, greens chopped6, about 100 g

街市Fresh ginger· grated1 tbsp

雜貨舖Salt· for the oil½ tsp

雜貨舖Cooking oil· heated to smoking for the oil4 tbsp, 60 ml

街市Shallots· sliced and fried, optional2

雜貨舖Cooked rice2 bowls

Method

Leave the skin on the chicken; toss it with the soy, sugar, wine, cornflour, white pepper and sesame oil and marinate twenty minutes.
Make the spring-onion oil: put the spring onion whites and greens, the grated ginger and the salt in a deep heatproof bowl. Heat four tablespoons of oil until it just smokes and pour it over; it hisses and the onion turns bright green and fragrant. Stir and set aside. If using shallots, fry the slices golden in that oil first and pour them over with it.
Heat a dry frying pan over medium-high. Lay the chicken skin-side down and press it with the spatula for the first minute so the skin browns flat; five to six minutes on the skin side, until the skin is crisp and brown and the flesh is opaque halfway up.
Turn and cook three to four minutes more, until the thickest part is cooked through: opaque when cut, juices clear, 75 °C on a probe. Rest three minutes and slice across the grain.
Rice on the plate, chicken over, the spring-onion oil with its onion and ginger spooned over the chicken and the rice, and a little of the pan juice too. Blanched choy sum or lettuce beside.
The café grills the thigh on its flat-top and makes a tub of the oil every morning, so a plate is assembled in a minute; a home frying pan does it in ten, and the skin is crisper because the oil is fresh.

Take care

Contains soy and wheat (soy sauce) and sesame (sesame oil). Chicken must be cooked through: the thickest part opaque with clear juice, 75 °C on a probe. Smoking oil poured into a bowl spits; use a deep bowl and keep children back.

The story

The 雞扒飯 family (spring-onion oil, black pepper, Swiss sauce, garlic) is the café's answer to the child who wants no bones, and the spring-onion version tastes most of a Cantonese kitchen: the ginger and spring-onion oil of 白切雞 moved onto a pan-fried thigh. It is the plate Hong Kong students abroad learn first, because it needs one pan.

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Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.