For the Chicken Thigh：
2 chicken thigh,boneless skinless
1 Scallion, slicing
6 ginger. Slicing
1/2 tsp salt
Lemon juice, half
60ml rice wine
For the Scallion Oil：
2 tbsp vegetable oil
1 tsp ginger, ground
1 tsp chili, chopped
2 tbsp scallion, chopped
2 tbsp salt
1 tsp sesame oil
Boneless chicken leg
Add the scallion strips, ginger slices, lemon juice & rice wine to season it for 30 mins.
boil a pot of water.
after seasoning period is done, take the chicken leg and put it into the boiled water 30 seconds to remove the impurity.
Set the PENGFA Cook Helper at 145°F/63°C & 60 mins.
Put the chicken legs into a zipped bag and put it into the water bath for 60 mins.
Prepare a bowl of iced water.
After the time is up, place the bag into the iced water to cool it down.
Step 6: Make the scallion oil sauce
Heat the pan and add the vegetable oil until it’s getting smoky.
then add grounded ginger, grounded chili, chopped scallion, salt & sesame oil then mix them up.
Take the chicken leg out of the zipped bag and cut it into slices.
Put the scallion oil sauce on it.
Then it’s ready to serve.