The Chinese Way
What to do with scallion oil and Costco rotisserie chicken
Tuesday is normally chill.
The vacuuming’s done on Mon., laundry day is Wed., cleaning CPAP Thurs.
Usually, the only thing I’ve tasked myself to do is prep my weekly sourdough.
I woke up to a lot more than that.
I’d scheduled middling things to do in the kitchen, which I kept adding to (hello, ADD!): roasting green beans, washing the dishes, busting out the stand mixer, cutting up carrot sticks for later, feeding the dog an elaborate, mid-day snack, prepping focaccia dough for an overnight rise — when I saw that the sourdough discard was getting to be too much — and making eatswithjamie’s “Chicken with Scallion Ginger Oil,” a simple, quick (thank god) recipe with a few, common pantry ingredients.
It’s single-serve, too, and makes use of leftover rotisserie chicken I get and freeze from Costco. You don’t have to serve it with rice. I made mine to go with scrambled eggs and leftover broccoli.
The scallion oil brings a bright tartness that melds well with soft, bland food, like chicken and eggs. I can’t believe how much flavor is packed into this ginger-and-garlic-infused scallion oil.
The original recipe only calls for ginger, but I always add garlic. I blitz everything in a small blender, then heat up the avocado oil, with a little sesame oil, a little more than warm, in a small saucepan, before pouring it into the chopped aromatics (in a heat-proof container).
The technique is similar to what the Chinese do to steamed fish and Hainan Chicken.
It’s definitely a keeper.
