Cong You Ji (Scallion Oil Poached Chicken)
Not like Bun Bungee! Explode the scent of green onions with a smoky hot oil
Description
Japanese steamed chicken just pours a cold sauce over it. Authentic versions top perfectly poached chicken with massive minced scallion and ginger, then violently splash smoking-hot peanut oil directly over the aromatics, detonating the flavor into the meat.
Restaurants serving Cong You Ji (Scallion Oil Poached Chicken)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in chicken(thigh etc.)
- Scallion(massive)
- Ginger
- Peanut oil(or veg oil)
- Soy sauce
- Sugar
Instructions
- [Authentic Recipe & Differences]
- (Poaching) Submerge bone-in whole chicken (or thigh) in water with scallion/ginger. Poach gently 'without boiling'. Turn off heat and let residual heat cook the core (Cantonese secret to prevent dry meat).
- Plunge the cooked chicken instantly into 'ice water'. This shocks the skin, tightening it into a bouncy, jelly-like texture.
- Chop bone-in and plate.
- Pile an unapologetic, massive mountain of 'minced scallion and ginger' and a pinch of salt directly on top of the chicken.
- [The Highlight]: Heat peanut oil (or veg oil) in a tiny pan to the absolute smoking limit.
- Violently splash the smoking oil directly over the scallions and ginger. They fry instantly with a loud 'SIZZLE', blasting roasted aromas straight into the meat.
- Pour a special soy/sugar glaze around the base.
Learn more Spice, substitutes, tips
Key spices
Explosive aroma of scorched raw scallion and ginger
Substitutes at Japanese supermarkets
Japanese Steamed Chicken (lacks the hot-oil aroma and crispy skin)
Pairing
Cold Beer / White Rice
Trivia
[Trivia] As the name implies, it utilizes 'Lin You'—the pinnacle Chinese technique of splashing smoking oil right before eating to extract aroma. The scent profile exists in a completely different dimension from Japanese versions that just spoon a cold scallion dressing over top.
Eating tips & etiquette
[Unique Eating] Coat the chicken thoroughly in the roasted scallion oil and the sweet soy sauce pooled at the bottom. Eat it in one bite with the scallions on top. The contrast between the 'crunchy' shocked skin and the 'fluffy' soft meat is supreme.
Allergen
Chicken, Soybeans, Wheat (Soy sauce)