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Composition for Chicken with Scallion and Ginger Sauce:
- Require 4 pieces for skinless boneless thighs
- Give 1/2 tsp for salt
- Get 2 tbsp - rice wine
- Provide 3 tbsp for olive oil
- Provide 1/4 cup - dripping from the chicken
- You need 1/4 cup of scallions
- Get 2 tbsp for freshly grated ginger
- You need 1 tbsp for minced garlic
- Provide to taste - salt
Chicken with Scallion and Ginger Sauce how to cook:
- Marinate the chicken with 1/2 teaspoon of salt and rice wine for at least one hour.
- Wrap the thighs in a large, lightly greased aluminum foil (without stacking) and air fry at 380F (190C) for about 15 minutes until the internal temperature exceeds 165F (74C).
- When the chicken is done, pour about 1/4 cup of dripping from the foil into a sauce pan. Combine it with rest of the ingredients and bring it to boil.
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