Chinese food

Scallion stuffed chicken

Scallion stuffed chicken

Scallion Stuffed Chicken: A Fragrant Classic from East China

Introduction

Among the treasures of East Chinese cuisine, Scallion Stuffed Chicken (葱油鸡 or 葱香鸡) holds a distinctive place. This dish combines the delicate flavor of chicken with the rich aroma of Chinese scallions, resulting in a juicy, savory, and fragrant main course that encapsulates the essence of Jiangnan-style cooking. Its deceptively simple appearance hides a depth of preparation that reflects the region’s culinary emphasis on freshness, technique, and balance.

Origins of Scallion Stuffed Chicken

The origins of this dish are rooted in the Jiangsu and Zhejiang provinces, particularly around the culinary hubs of Shanghai, Suzhou, and Hangzhou. East China is known for its refined cooking techniques and harmonious flavors. While many dishes from this region highlight seafood and braised meats, chicken dishes are equally revered for their tenderness and versatility.

Scallion Stuffed Chicken likely evolved from simpler preparations such as poached or steamed chicken with scallion oil, a common household dish in Jiangnan. Over time, as chefs experimented with stuffing techniques and more aromatic infusions, this stuffed variation emerged. It was once considered a festive dish, often prepared for family reunions or celebratory banquets due to the whole chicken presentation and the labor involved in its preparation.

Today, Scallion Stuffed Chicken is enjoyed both in home kitchens and fine restaurants, appreciated not only for its taste but also for the nostalgic feelings it evokes in many Eastern Chinese families.

Ingredients

Main Ingredients:

  • 1 whole chicken (about 1.2–1.5 kg), preferably free-range

  • 2 bunches of Chinese scallions (also known as spring onions or green onions)

  • 1 knob of fresh ginger (about 30g)

  • 1 tablespoon Shaoxing wine (or dry sherry)

  • 1 tablespoon light soy sauce

  • ½ tablespoon dark soy sauce

  • 1 teaspoon sugar

  • ½ teaspoon salt (or to taste)

  • 1 tablespoon sesame oil

Optional Aromatics:

  • 2 cloves garlic, smashed

  • 1 star anise

  • 1 piece of dried tangerine peel (陈皮)

  • A few slices of dried shiitake mushroom (for extra umami)

For the Scallion Oil Sauce:

  • 3 tablespoons vegetable oil (such as peanut or canola)

  • 1 small bunch scallions, finely sliced

  • 1 teaspoon salt (adjust to taste)

Preparation: Step-by-Step

Step 1: Preparing the Chicken

  1. Clean the Chicken: Rinse the chicken inside and out under cold water. Remove any leftover feathers or innards, then pat it dry with paper towels.

  2. Marinate Lightly: Rub the chicken with a mixture of salt and Shaoxing wine, including the cavity. Let it sit for 20–30 minutes while preparing the stuffing.

Note: In traditional recipes, marinating is minimal to preserve the delicate sweetness of the chicken. However, you may add a small dash of five-spice powder for a more aromatic variation.

Step 2: Prepare the Scallion-Ginger Stuffing

  1. Chop Aromatics: Cut the scallions into 2-inch segments. Thinly slice half of the ginger and crush the rest.

  2. Mix the Stuffing: In a bowl, mix the scallions, sliced ginger, a drizzle of sesame oil, and a pinch of salt. Optionally, you can add a bit of sugar or minced garlic for extra depth.

  3. Stuff the Chicken: Gently stuff this scallion mixture into the cavity of the chicken. Don’t overpack it—just enough to loosely fill the inside.

  4. Truss the Chicken (Optional): For more even cooking and a cleaner presentation, use kitchen twine to tie the legs together and tuck the wings underneath the bird.

Step 3: Steaming the Chicken

Steaming is the preferred method in East China as it preserves the chicken’s moisture and purity of flavor.

  1. Prepare the Steamer: Set up a large steamer with boiling water. You can use a wok with a steaming rack or a multi-tiered steamer pot.

  2. Place the Chicken in a Dish: Use a heatproof dish or shallow bowl. Lay a few slices of ginger under the chicken to lift it slightly and infuse flavor.

  3. Steam the Chicken: Cover and steam over high heat for about 40–50 minutes, depending on the size of the bird. Avoid lifting the lid too often, as this reduces heat and moisture.

  4. Check for Doneness: Insert a skewer into the thickest part of the thigh. If the juices run clear, the chicken is done. Internal temperature should be about 75°C (165°F).

Step 4: Resting and Carving

  1. Let It Rest: Remove the chicken and let it rest for 10–15 minutes. This allows the juices to redistribute.

  2. Discard Stuffing or Serve Separately: Traditionally, the scallions and ginger are discarded after cooking as their flavor is spent. However, some modern versions chop and mix the softened scallions into the scallion oil sauce.

  3. Carve the Chicken: Use a cleaver or sharp knife to cut into serving pieces—thighs, wings, drumsticks, and sliced breast. Arrange on a platter.

Step 5: Scallion Oil Sauce (葱油)

  1. Heat the Oil: In a small saucepan, heat the vegetable oil until it begins to shimmer but doesn’t smoke.

  2. Add Scallions: Quickly add the finely sliced scallions and a pinch of salt. Stir-fry for just 10–15 seconds until fragrant and slightly golden.

  3. Pour Over Chicken: Immediately pour the hot scallion oil over the carved chicken to enhance flavor and create that signature aroma.

  4. Optional Glaze: For a more glossy presentation, brush the chicken with a mix of light soy sauce and a few drops of dark soy sauce before adding the oil.

Serving Suggestions

Scallion Stuffed Chicken is typically served at room temperature or slightly warm, a common practice in Jiangnan cuisine. It pairs beautifully with:

  • Steamed jasmine or sticky rice

  • Light vegetable stir-fries (bok choy, snow peas)

  • Pickled mustard greens

  • A small bowl of chicken broth made from the steaming juices (just skim off fat and season)

For special occasions, the dish might be served whole and carved at the table—a moment of shared appreciation for the cook’s skill and effort.

Cultural Significance and Modern Interpretations

In traditional Chinese culture, whole chicken dishes symbolize family unity, prosperity, and completeness. Stuffed chicken, in particular, can represent abundance and hospitality, as the filling adds substance and surprise to the dish.

In modern East Chinese kitchens, chefs might innovate by:

  • Using deboned chicken to make it easier to eat

  • Incorporating Yunnan ham, shiitake mushrooms, or glutinous rice in the stuffing

  • Applying sous-vide techniques for consistent tenderness

Despite these variations, the original steamed version with scallion stuffing remains beloved for its elegance and comfort.

Final Thoughts

Scallion Stuffed Chicken is a testament to the refined subtlety of East Chinese cuisine. It elevates humble ingredients through careful technique and balance, showcasing how scallions, when treated with care, can transform a simple chicken into a fragrant centerpiece.

Whether you’re preparing it for a festive dinner or a weekend family meal, this dish offers both nourishment and a sensory journey to the serene water towns and culinary traditions of Jiangnan. With a bit of patience and attention, your kitchen can become a stage for one of China’s most cherished flavors—the harmony of scallion and chicken, steamed to perfection.