we have food at home.

~ingredients:

• 1 large chicken leg
  • substitute: 4 chicken thighs (skin-on) or chicken drumsticks
• 3 slices ginger
• 2 scallion
• 1/4 cup shaoxing wine
• 1 quart water
• ginger-scallion sauce:
  • 3 scallion
  • 2 tbsp ginger
  • 3 tbsp neutral oil
  • 1 tsp salt
  • 1 tsp sesame oil
  • 1/4 cup chicken broth (from poaching the chicken)
• sesame seeds

~instructions:

1. Aromatic prep:
   • Cut 2 scallion stalks in half, and slice 3 pieces of ginger – this will be used for poaching the chicken
   • Mince 3 scallion (greens, the white ends you can throw into the pot to poach the chicken) and 2 tbsp of ginger – this will be for the ginger-scallion sauce
2. In a large pot, add 1 quart of water, the green onion halves, slices of ginger, and 1/4 cup of shaoxing wine.
3. Bring the pot to a boil, and once it comes to a boil, lower in the chicken leg (or chicken thighs/drumsticks).
4. Bring the the pot back to a boil, and once it starts to bubble, lower the heat to a simmer, and cover.
5. Cooking time will vary depending on what chicken parts you decide to use:
   • Chicken leg: 30 minutes
     • If the chicken leg is not fully submerged, either flip halfway, or add more water to cover.
   • Chicken thighs/drumsticks: 20-25 minutes
6. To test if the chicken is cooked, poke the thickest part of the chicken with a chopstick. If juices come out red, it is not done yet. If the juices run clear, your chicken is done!
7. Once the chicken is done, remove from the pot and set aside to cool.
8. To prepare the ginger-scallion sauce, add minced scallion and ginger into a heat-safe bowl.
9. Heat up the oil in a small saucepan, and once it is hot, carefully pour it over the ginger and scallion. The hot oil “activates” the aromatics, releasing the flavor.
10. Add in salt, sesame oil, and 1/4 cup of the chicken broth from the poached chicken.
    • Season to taste with additional salt if needed
11. At this point, the chicken should be cool enough to shred into pieces by hand.
12. Pour the ginger-scallion sauce over the shredded chicken, and mix well.
13. Top with sesame seeds, and serve with rice. Enjoy!