SUBSTITUTE FOR SCALLION RECIPES

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SCALLION PANCAKES RECIPE - PUREWOW



Scallion Pancakes Recipe - PureWow image

Behold cōng yóu bǐng, aka scallion pancakes: They’re crispy on the outside, chewy and layered on the inside, and speckled with savory, oniony flavor, waiting to be dipped in a gingery, garlicky sauce. Make this Chinese flatbread at home with Betty Liu’s recipe, from her...

Provided by PureWow Editors

Total Time 1 hours 20 minutes

Prep Time 45 minutes

Cook Time 35 minutes

Yield Makes four 8-inch pancakes

Number Of Ingredients 15

2? cups plus 1 tablespoon (300g) all-purpose flour
1 teaspoon salt
¾ cup plus 1 tablespoon (195ml) warm water
5 tablespoons (35g) all-purpose flour
1½ teaspoons salt
4 tablespoons vegetable oil, plus more for the work surface
2 scallions, chopped into 2-inch segments
1 tablespoon black vinegar
1 tablespoon light soy sauce
1 teaspoon granulated sugar
1 garlic clove, minced
One 1-inch piece fresh ginger, peeled and julienned
Neutral cooking oil (such as canola or grapeseed oil), as needed for greasing and frying
2 teaspoons pork lard (optional)
3 scallions, finely chopped

Steps:

  • 1. Make the Dough: In a large bowl, mix together the flour and salt. Slowly stream in the water while stirring with chopsticks. Continue to mix until a workable dough forms. 2. Knead until the dough is smooth and shiny (??, guang hua) and begins to pull away from the side of the bowl, 15 minutes by hand or 7 to 10 minutes in a stand mixer fitted with the dough hook attachment. If the dough feels too sticky to knead, very lightly flour your hands. If the dough is too dry, add more water, a teaspoon at a time, and work it into the dough completely before adding more. Wrap the dough in plastic and let it rest at room temperature for 1 hour, or in the fridge for up to 1 day. 3. Make the Oil Paste: In a small heatproof bowl, combine the flour and salt and set aside. In a small saucepan over medium heat, heat the vegetable oil. Use the side of a chef's knife to smash the scallion segments. Add the scallion to the oil and cook until the scallions begin to turn golden, 5 to 7 minutes. Remove and discard the scallions. Pour the hot oil into the heatproof bowl to toast the flour mixture. Mix until a paste is formed. 4. Make the Dipping Sauce: In a small bowl, whisk together the black vinegar, soy sauce, sugar, garlic and ginger and set aside. 5. Assemble and Cook: Preheat the oven to 200?F. Set a wire rack onto a baking sheet and place it in the oven. Divide the dough into four equal parts. Work with one quarter at a time, keeping the other parts covered with plastic wrap or a damp dishtowel. Use your hands to shape a piece of dough into a log. On a lightly greased work surface, use a rolling pin to roll out the log into a rectangle that is approximately 12 by 4 inches. The precise dimensions don't matter too much; the important thing is to roll the dough into a thin rectangle, with a long side nearest you. 6. Thinly spread one-quarter of the oil paste on the surface of the dough, avoiding clumps. (It's okay if you have some spots without oil paste.) If using, place ? teaspoon of the lard in the center of the rectangle. Evenly sprinkle one-quarter of the scallions over the dough in an even layer. 7. Fold the rectangle into thirds as if you were folding a letter. Starting from one of the short sides, roll up the dough into a short log. Stand the log vertically so that the spiral faces up. Place your palm over the spiral edge and press down to flatten it into a circle. 8. Use the rolling pin to gently roll the dough into a 7- to 8-inch round, about ? inch thick. If the dough springs back, reverting to its original size before you fry the pancakes, let it sit, covered, for 5 minutes, then roll it out again. Repeat with the remaining dough to create 4 discs. 9. In a skillet large enough to comfortably hold an 8-inch pancake, heat 2 tablespoons of oil over medium-high. It's important not to have the heat too high, as you don't want to burn the pancake or create scalded spots. When the oil shimmers, gently slide in a disc of dough. Cook for about 1 minute, then reduce the heat to medium-low and cook with the lid on for about 2 minutes more. The bottom should be golden and slightly puffed. 10. Using a spatula, carefully flip the pancake and cook for about 2 minutes more with the lid on. Remove the lid, increase the heat to medium-high, and cook until crispy on the bottom, about 2 minutes more. Use tongs or two spatulas on opposite sides of the pancake to expose more layers. Remove the pancake to the rack in the oven to keep warm. Repeat with the remaining discs of dough. Serve the pancakes hot, cut in wedges?or simply ripped apart?with the dipping sauce. Keep leftovers in the fridge. Reheat in the oven or on the stovetop.

Nutrition Facts : Calories 965 calories, CarbohydrateContent 123 grams carbohydrate, FatContent 44 grams fat, ProteinContent 17 grams protein, SugarContent 2 grams sugar

GARLICKY CHICKEN THIGHS WITH SCALLION AND LIME RECIPE ...



Garlicky Chicken Thighs With Scallion and Lime Recipe ... image

These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn’t get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.

Provided by Alison Roman

Total Time 35 minutes

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
1 tablespoon canola oil
1 bunch scallions
1 head garlic, unpeeled and halved crosswise
2 cloves garlic, peeled and finely grated
2 tablespoons fresh lime juice, plus 1 lime
1 tablespoon low-sodium soy sauce

Steps:

  • Season chicken with salt and pepper on both sides.
  • Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
  • Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
  • Meanwhile, thinly slice two scallions; set aside.
  • Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
  • Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.
  • Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.

Nutrition Facts : @context http//schema.org, Calories 448, UnsaturatedFatContent 21 grams, CarbohydrateContent 10 grams, FatContent 32 grams, FiberContent 2 grams, ProteinContent 30 grams, SaturatedFatContent 8 grams, SodiumContent 569 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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