While the chicken rests, place 10 of the scallions, the 2 tablespoons salt, ground ginger, sugar, rice vinegar, and water in a blender and blend until smooth. Once the chicken is ready, place in a gallon-size zip-top bag. Pour the blended scallion brine into the bag and seal. Refrigerate for 24 hours, flipping it around the halfway mark so the chicken brines evenly.
Jessie YuChen
Source link
