Scallion Braised Chicken (No Water Needed)

    This Chinese braised chicken is tender, juicy, and full of scallion fragrance, all without adding a single drop of water. The secret is steaming and braising the chicken on a bed of scallions on low heat, which release their natural juices and infuse the chicken with incredible flavor. The juices in the pot are all from the ingredients themselves. With no-water cooking, there’s nothing extra to dilute the flavor, the freshness is locked inside. The method is simply layering, that’s it. The chicken comes out tender and juicy! 

Ingredients

For the chicken

• 1 whole chicken, about 3 pounds 

• 4 tablespoons Shaoxing wine (Chinese cooking wine)

• 3 tablespoons light soy sauce

• 1 tablespoon dark soy sauce

• 2 tablespoon oyster sauce

• 1 teaspoon sugar

• 1 teaspoon salt

• ½ teaspoon white pepper powder

For cooking

• 3 tablespoons neutral cooking oil

• 5 to 6 slices fresh ginger

• ½ onion, sliced

• 4 to 6 bunches scallions (green onions), cut into 3 to 4 inch pieces

For finishing

• 2 to 3 scallions, finely chopped

• 2 to 3 tablespoons hot oil

Instructions

Step 1: Blanch the chicken

Bring a kettle or pot of water to a boil. Place the whole chicken in a large bowl or sink and slowly pour the boiling water all over the skin. This quick blanch makes the skin smooth, springy, and tender.  

Step 2: Marinate

In a bowl, mix together Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, sugar, salt, and white pepper. Rub the marinade all over and inside the chicken, massaging it in well. Place the chicken in a bowl, cover, and refrigerate for at least 2 hours, or overnight for best flavor.

Step 3: Build the scallion bed

Heat a Dutch oven or heavy pot over medium heat and add the cooking oil. Stir-fry the ginger slices and onion until fragrant. Add the scallion pieces, making a thick bed at the bottom of the pot.

Step 4: Braise the chicken

Place the marinated chicken breast side down on top of the scallion bed. Pour any leftover marinade liquid into the pot. Cover with a lid. Once you see steam escaping, lower the heat to the lowest setting. Cook for 60 minutes, then turn off the heat. Keep the lid closed and let the chicken rest for another 10 minutes without opening. 

Step 5: Finish and serve

Carefully remove the chicken from the pot. Sprinkle with chopped scallions. Heat 2 to 3 tablespoons of oil until hot and shimmering, then pour over the scallions. Carve or pull apart the chicken and serve with rice.

Tips and Notes

Blanching keeps the chicken skin silky and tender.
Use plenty of scallions because they create moisture and fragrance without added water.
Marinating overnight gives the chicken the deepest flavor.

Cooking time will vary depending on the size and type of chicken. A young chicken from an Asian market is usually smaller and cooks faster(the one I used in the recipe) , while larger, meatier chickens from regular grocery stores may need extra time. If you are using a bigger bird, extend the cooking time and check doneness before serving.

This recipe can be adapted for an Instant Pot or a rice cooker. For the Instant Pot, use the sauté function for the ginger, onion, and scallions, then set to manual high pressure for 18 to 20 minutes and let it natural release for 10 minutes. For the rice cooker, follow the same steps and let it cook on one full cycle. Both methods will create the same juicy, tender chicken with locked-in scallion flavor.