Escallion Chicken

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  • 3 Tbsp. oyster sauce
  • 2 Tbsp. all-purpose sauce
Seasoning Inside Chicken


  1. Wash, clean and cut off chicken wings. Dry chicken giblets and wings.
  2. Rub salt to taste on outside and inside of chicken, also wings and giblets.
  3. Color entire outside of chicken with dark soy sauce.
  4. Pound sand ginger (Sar Geung) to a powder and sieve; reserve the husk.
  5. To cook chicken: Heat the wok. Pour and heat oil.
  6. Put chicken in and brown to desired color. Cover. Take out chicken.
  7. Fry Escallion and bacon.
  8. Stuff inside of chicken with seasoning and fried bacon.
  9. Lay chicken sideways in wok. Add sand ginger husk to oil in wok.
  10. Cover and cook in low heat for 10 minutes; turn another 10 minutes more.
  11. Take out chicken and let cool off. Chop chicken into bite-size pieces.
  12. Cut bacon into small pieces and spread on top of chicken.
  13. Sauce: Add sauce to oil in wok and stir continuously until it thickens.
  14. Pour sauce over chicken and serve.