葱油鸡，是一道鲜香嫩滑的经典硬菜。鸡肉煮得滑嫩多汁，淋上热油激发出浓郁的葱香，那一瞬间“滋啦”一声，香味直接拉满。做法简单，但味道却高级得像饭店出品。
Scallion Oil Chicken is a classic dish that’s tender, juicy, and aromatic. The chicken is poached to perfection, then drizzled with hot oil to release the rich scallion aroma. That sizzling sound is pure magic—simple to make, yet tastes like restaurant-quality.
🌴食材 | Ingredients：
鸡腿肉，500g（去骨，带皮）。/ Chicken thighs, 500g (boneless, skin-on).
🌴配料 | Aromatics：
小葱，1大把（切段，葱白葱绿分开）。/ Scallions, 1 large bunch (cut into segments, white and green parts separated).
姜，1大块（切片）。/ Ginger, 1 large piece (sliced).
大蒜，3瓣（拍扁）。/ Garlic, 3 cloves (smashed).
熟白芝麻，1小撮（出锅撒）。/ Toasted white sesame seeds, a small pinch (for garnish).
🌴调味 | Seasonings：
生抽，3勺（约30ml）。/ Light soy sauce, 3 tbsp (about 30ml).
老抽，半勺（约5ml，上色用）。/ Dark soy sauce, 1/2 tbsp (about 5ml, for color).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
白糖，1小勺（约5g，提鲜）。/ Sugar, 1 tsp (about 5g, to enhance flavor).
料酒，1勺（约10ml，煮鸡用）。/ Cooking wine, 1 tbsp (about 10ml, for poaching).
食用油，4~5勺（约60ml，淋油用）。/ Cooking oil, 4-5 tbsp (about 60ml, for drizzling).
盐，适量。/ Salt, to taste.
🌴做法 | Instructions：
1，煮鸡肉 | Poach the Chicken
锅里烧水，加入姜片、葱白段和1勺料酒。水开后放入鸡腿肉，中小火煮10分钟，关火再焖5分钟。捞出鸡肉，立刻放入冰水中浸泡5分钟，捞出沥干，切块装盘。⚠️ 千万别省略“冰水浸泡”这一步，这是鸡皮爽脆、鸡肉紧实的关键。我试过不泡冰水，结果鸡皮软塌塌的，口感差很多。
Bring a pot of water to a boil with ginger, scallion whites, and cooking wine. Add the chicken thighs, simmer over medium-low heat for 10 minutes, then turn off the heat and let it sit for 5 minutes. Remove the chicken and immediately soak it in ice water for 5 minutes. Drain, cut into pieces, and plate. ⚠️ Never skip the ice water bath; it’s the key to crispy skin and firm meat. I’ve tried skipping it, and the skin turned out soggy.
2，调酱汁 | Make the Sauce
取一个小碗，放入3勺生抽、半勺老抽、1勺蚝油、1小勺白糖和少许盐，搅拌均匀。⚠️ 糖是提鲜的关键，千万别省。
In a small bowl, mix the light soy sauce, dark soy sauce, oyster sauce, sugar, and a pinch of salt. ⚠️ Don’t skip the sugar; it’s the key to the flavor.
3，淋热油 | Heat the Oil
把切好的鸡肉装盘，淋上调好的酱汁，撒上葱绿段和熟白芝麻。另起锅，倒入4~5勺食用油，烧到微微冒烟，立刻淋在葱段上。“滋啦”一声，香味就出来了。⚠️ 油一定要烧到冒烟再淋，这样葱香才能完全激发出来。我试过油温不够，结果葱香味出不来，整道菜少了灵魂。
Arrange the chicken on a plate, drizzle with the sauce, and sprinkle with scallion greens and sesame seeds. In a separate pan, heat 4-5 tbsp of cooking oil until it just starts to smoke, then immediately pour it over the scallions. You’ll hear a sizzle and smell the aroma. ⚠️ The oil must be smoking hot to release the scallion aroma. I’ve tried with cooler oil, and the flavor was flat.
4，拌匀出锅 | Mix and Serve
淋完热油后，稍微拌一下，让鸡肉裹上酱汁和葱油。趁热吃，鸡肉滑嫩，葱香四溢。⚠️ 拌好后静置2分钟再吃，更入味。
Give it a quick mix to coat the chicken with the sauce and scallion oil. Serve hot. ⚠️ Let it sit for 2 minutes before serving for better flavor.
宝宝们，葱油鸡的精髓在于“鸡肉滑嫩，葱香四溢”。鸡肉煮好后一定要泡冰水，鸡皮才爽脆。酱汁里加一点糖，提鲜效果翻倍。热油一定要烧到冒烟再淋，葱香才能完全激发出来。
Tips: The key to Scallion Oil Chicken is “tender chicken, aromatic scallion oil.” Soak the chicken in ice water after poaching for crispy skin. A little sugar in the sauce enhances the flavor. The oil must be smoking hot when poured over the scallions to release the aroma.
这道【葱油鸡 | Scallion Oil Chicken】是鲜香嫩滑的经典硬菜。如果你喜欢这种鸡肉的做法，还可以试试我之前写的【可乐鸡翅 | Coca-Cola Chicken Wings】。想看更多经典硬菜，可以逛逛我的【硬菜/宴客 | Main Dishes】分类。
If you enjoy this tender chicken dish, you should also try my Coca-Cola Chicken Wings. For more classic main dishes, check out my Main Dishes category.
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