Green-Onion Infused Chicken

Green Onion is undoubtedly one of the quintessential ingredients in Chinese cuisine.  In most cases, green onion plays more of a supporting role to compliment whichever main ingredient that takes the center stage.  In this dish, however, green onion not only gets the spotlight - it IS what defines this dish and make it a classic. Since this doesn't fit the portrait of 'typical' American Chinese dishes featuring nothing but a pool of thick sauce that is overly sweet & salty, it is not commonly found in American Chinese restaurants.  Fortunately, it is fairly easy to make at home with just a few fresh and simple ingredients!

1. Make marinade by combining green onions (two including both green and white parts, cut into 2-inch sections), ginger (eight 1 inch by 2 inch thin slices), rice wine (2 TBS) and kosher salt (1 tsp).  Muddle the mixture to bring the flavor together.
2. Clean & dry chicken pieces (four quarters or one medium whole chicken).  Place chicken pieces in a container that will go straight into the steamer later.  Rub marinate all over the chicken parts, inside and out and scatter marinade mixture all over chicken parts.  Cover the container with plastic wrap and rest in fridge for an hour.
3. Bring the water in steamer to a boil.  Place the container with chicken parts in the steamer.  Cover the steamer and steam over high heat for 20 to 30 minutes or until chicken parts are cooked (when chicken parts are poked with chopstick, the oozing juice should be clear, not bloody).
4. While chicken is being steamed, combine one cup of julienne green onion (cut on a diagonal), 1/4 cup of julienne fresh ginger, and 1/2 tsp kosher salt and mix well.
5. Once chicken is cooked, removed from steamer.  Scatter green onion & ginger mixture all over the cooked chicken parts.
6. In a pan, heat a mixture of vegetable oil (2 TBSP) & sesame oil (1 tsp) until begins to smoke.  Drizzle the hot oil carefully over the chicken parts topped with green onions.  The green onions would make sizzling sound and become fragrant.
7. Mix cornstarch (1 tsp) with some water (1 TBSP).  Tilt the container with chicken to pour the juice into a pan.  Bring the juice to a simmer and season with salt to taste.  Stir the cornstarch mixture well and add to pan to thicken the sauce.
8. Drizzle the thickened sauce all over the chicken.  Serve warm with steamed rice.