Scallion oil chicken rice is one of the common dishes you can find in Hong Kong tea restaurants. With tender, juicy chicken seared to golden-brown, drizzled with fragrant scallion oil, all served over steamed rice, it is a simple yet deeply flavourful dish. Similar to my scallion oil spam & egg rice, this recipe adjusts the scallion oil with added garlic for a boost of aroma, and a touch of sweetness to balance out the salty flavours.
Each bite melts in your mouth, while the rich, savoury oil seeps into the fluffy steamed rice beneath, giving you a mouthful of satisfaction. Whether you’re craving a taste of home or something easy and delicious, this rice bowl recipe is the answer.
Table of contents
Why you’ll love this recipe
- Uses simple ingredients: This recipe is easy to make with simple, everyday ingredients, taking just a few minutes to cook after marinating.
- Tender, juicy chicken: Seared till nice and golden, the savoury juice of the chicken bursts into your mouth once bitten, making it even more irresistible!
- Perfect balance of flavours: The juicy chicken pairs perfectly well with the punchy, aromatic scallion oil, while the white rice soaks up every drop of the savoury goodness, offering pure bliss in every bite.
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Ingredients for scallion oil chicken rice
- Chicken: I used boneless chicken thigh for the most authentic taste but you can also use chicken breast for a healthier version.
- Steamed rice: For serving.
- Scallions: You’ll need 2 stalks of scallions. If you’re not too keen on the punchy, slightly spicy flavour of scallions, you can remove the white parts.
- Oil
- Garlic: Enhances the savoury depth of flavour.
- Sesame seeds: They add a subtle crunch against the tender chicken and an aromatic note to the scallion oil.
- Salt: As a flavour enhancer.
- Sugar: For balancing the salty flavours.
For the marinade
- Cornstarch: The key ingredient that tenderises the chicken as it locks in its juices and moisture.
- Sugar: Adds sweetness to balance out the dish’s overall taste while tenderising the meat.
- Soy sauce: For a boost of umami to enhance the flavours.
- Oyster sauce: Similar to soy sauce, this amplifies the savoury depth of the chicken and adds a rounded sweetness for a balance of flavours.
- Shaoxing wine: An essential ingredient that helps remove the smell of frozen meat and adds a fragrant aroma that cuts through the richness of the scallion oil.
- Oil: This forms a protective layer that locks in the moisture of the chicken when cooking, keeping it juicy and tender.
How to make scallion oil chicken rice
- Marinate the chicken: Mix together the marinade for the chicken, give it a massage for better absorption and marinate for at least 30 minutes.
- Cook the chicken: In a frying pan, heat some oil over medium heat. Transfer the marinated chicken to the pan skin side down, and pan sear both sides until golden-brown (about 3-4 minutes per side).
- Rest the chicken: Remove the chicken from the pan, then let rest in the chopping board for 5 minutes. Cut the chicken into slices. Meanwhile, prepare the scallion oil.
- Make the scallion oil: In a bowl, combine chopped scallions, minced garlic, sesame seeds, sugar, salt, and oil. Give it a mix.
- Combine: Place the sliced chicken back to the pan over medium heat, and drizzle the scallion oil over the chicken. Cover with a lid, and cook for another 1 minute.
- Assemble the bowl: Scoop steamed white rice into a bowl, and layer the scallion oil chicken on top. Enjoy!
Success tips on making scallion oil chicken
Make a few slits on the chicken thigh.
If the chicken thigh has uneven thickness, you can make a few slits on the thicker parts. This helps with absorbing the marinade and makes it easier to cook evenly.
Do not always flip the chicken.
For the first 1 minute of searing each side of the chicken, do not flip it. This ensures moisture lock when searing the chicken, achieving juicy chicken after cooking.
Start with the skin side down.
This will release more oil from the chicken meat itself, making it even more aromatic with a delightful golden-brown crisp after cooking!
Do not overcook the chicken.
Be sure to sear the chicken until just cooked, as you’ll be cooking with the scallion oil in the last step. To check whether the chicken is done, pierce a chopstick through the thickest part of the chicken meat. If it goes through completely, it’s done.
Let the chicken rest before slicing.
Resting the chicken for 5-10 minutes before slicing locks in the juices within the meat. This step is key to achieving tender and flavour packed meat!
How to store leftovers?
Let the dish cool at room temperature for no longer than 2 hours to avoid bacteria growth. Store the leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, gently warm in a pan or with a microwave.
Simple yet packed with rich, aromatic flavours, this scallion oil chicken rice is literally the ultimate comfort food. It is easy to make, hearty, and packed with flavour, transforming simple ingredients to a bowl of pure satisfaction.
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Scallion Oil Chicken Rice
Ingredients
- 2 boneless chicken thighs
- 2 scallions chopped
- 1 tbsp minced garlic
- 1 tbsp sesame seeds
- Pinch of salt
- 1 tsp sugar
- 1 tbsp oil
For the marinade
- 1/2 tsp cornstarch
- 1/2 tsp sugar
- 1/2 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tbsp Shaoxing wine
- 1/2 tbsp oil
Instructions
- Marinate the chicken: Make a few slits on the thicker parts of the chicken thighs (for easier cooking). Mix together the marinade for the chicken, give it a massage for better absorption, and marinate for at least 30 minutes.
- Cook the chicken: In a frying pan, heat some oil over medium heat. Transfer the marinated chicken to the pan with the skin side down, and pan sear both sides until golden-brown (about 4-5 minutes per side). Do not flip the chicken for the first 1-2 minutes to lock in the moisture.
- Rest the chicken: Once the chicken thighs are cooked, remove them from the pan, and let rest in the chopping board for 5 minutes to avoid losing the juices. Cut the chicken into slices. Meanwhile, prepare the scallion oil.
- Make the scallion oil: In a bowl, combine chopped scallions, minced garlic, sesame seeds, sugar, salt, and oil. Give it a mix.
- Combine: Place the sliced chicken back to the pan over medium heat, and drizzle the scallion oil over the chicken. Cover with a lid, and cook for another 1 minute.
- Assemble the bowl: Scoop steamed white rice into a bowl, and layer the scallion oil chicken on top. Enjoy!