Garlic and Onion Chicken Soup

Steps

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1. 1
   Place chicken leg meat skin-side up on the cutting board and carefully cut into large chunks around the bones, keeping some skin on each piece.
   ▶ ≈1:06
2. 2
   Place chicken pieces in a bowl and season with a pinch of salt, a pinch of white pepper, 1 tsp sugar, and 1 tbsp rice wine. Mix well until the liquid is absorbed, cover, and let rest for about 20 minutes.
   ▶ ≈1:22
3. 3
   Peel the aged ginger and slice into 5–6 thin pieces. Trim the onion and cut into thin shreds. Separate garlic cloves and smash them lightly.
   ▶ ≈1:53
4. 4
   Bring a pot of water to a boil and set aside.
   ▶ ≈2:33
5. 5
   Heat oil in a wok or large pan over medium heat for about 1–2 minutes. Add the marinated chicken pieces skin-side down and sear until the skin is golden and fragrant, then flip and cook the other side.
   ▶ ≈2:39
6. 6
   Add the ginger slices and stir-fry until fragrant. Push the chicken to the side, then add the onion shreds and smashed garlic, stirring well until the onion becomes semi-transparent.
   ▶ ≈3:14
7. 7
   Season with 1 tsp salt and 1 tsp white pepper, stir well, and continue cooking until the onion turns a light golden-brown and its sweetness intensifies.
   ▶ ≈3:36
8. 8
   Pour in hot water until it just covers the chicken, bring to a boil, and simmer for about 5 minutes to allow flavors to begin melding.
   ▶ ≈3:51
9. 9
   Add the remaining hot water until the pot is about 80% full, return to a boil, then reduce to medium-low heat and simmer for 7–10 minutes until flavors are fully combined.
   ▶ ≈4:08
10. 10
    Taste the broth and adjust the seasoning with additional salt and white pepper if needed.
    ▶ ≈4:29
11. 11
    Place some scallion rings in the bottom of serving bowls, pour the hot soup and chicken over them to release the scallion's aroma, and garnish the top with remaining scallion rings.
    ▶ ≈4:44