Chicken Scallion and Scramble Eggs Recipe
Ingredients:
– 1 lb chicken leg quarters, cut into bite-sized pieces
– 2 tbsp soy sauce
– onion, sliced
– 1 tbsp oyster sauce (optional, adds umami)
– 1 tbsp Shaoxing rice wine (optional, adds depth of flavor. Dry sherry can substitute)
– 1 tsp cornstarch
– 1/2 tsp black pepper
– 2 tbsp vegetable oil
– 4 scallions, thinly sliced (separate white and green parts)
– 4 large eggs, lightly beaten
– 1 tbsp cooking oil
Instructions:
1. Marinate Chicken: In a bowl, combine the chicken pieces with soy sauce, oyster sauce (if using), rice wine (if using), cornstarch, and black pepper. Mix well and let marinate for at least 15 minutes (longer is better).
2. Stir-fry Chicken: Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
3. Stir-fry Onion and Scallions: Add the remaining 1 tbsp vegetable oil to the wok. Add the white parts of the scallions and onion and stir-fry for about 30 seconds until softened.
4. Scramble Eggs: Pour in the beaten eggs and scramble until just set, but still slightly moist. Don’t overcook.
5. Combine: Return the chicken to the wok. Add the green parts of the scallions and stir to combine everything. Cook for another minute to heat through.
6. Serve: Serve immediately over rice or noodles.
Notes:
– The image suggests a glossy sauce. You can achieve this by adding a tablespoon of water or chicken broth to the wok at the end and stirring until it thickens slightly.
– Feel free to adjust the amount of soy sauce and oyster sauce to your taste.
– Other vegetables, such as bell peppers or mushrooms, can be added along with the scallions.
Chicken Scallion and Scramble Eggs Recipe
