Chicken (bone-in thighs or a cut-up whole chicken)
Green onions
A few slices of ginger
Cold water to cover
Scallion Oil
Green onions, white and green parts separated
1 red onion
A few slices of ginger
Neutral oil
Sauce
Sugar
Oyster sauce
Soy sauce
Some of the scallion oil from above
To Serve
Steamed rice
Directions
Add the chicken to a pot of cold water with green onions and ginger. Bring to a boil, then simmer for 8 minutes. Turn off the heat and cover for 15 minutes.
Make the scallion oil: heat oil in a pan and cook the white parts of the green onion, the red onion and the ginger until lightly browned, then add the green parts and cook until browned. Strain the oil.
Cool the poached chicken in ice water, then shred or pull it apart by hand.
Make the sauce: combine sugar, oyster sauce, soy sauce and some of the scallion oil.
Toss the chicken with half of the sauce, plate it over steamed rice, and spoon the remaining sauce on top.
A deconstructed, scallion-oil take on Tinola. Method reconstructed from the video (rough transcript). From crucru_katchoo on Instagram.
