Chicken Capellini with Ginger Scallion Oil (คาเปลลินีไก่ซอสน้ำมันขิงต้นหอม)

1.Bring a pot of water to a boil and season with salt. Add the ginger, spring onion, and chicken thighs. Simmer for 12 minutes, then turn off the heat, cover, and let stand for another 12 minutes.

2.Reserve about 3 tablespoons of the cooking liquid. Transfer the chicken to iced water for about 5 minutes. Remove the skin and shred the meat into bite-sized pieces.

3.Bring a pot of salted water to a boil and cook the capellini for 2½ minutes.

4.While the pasta cooks, separate the white and green parts of the spring onions and finely slice them.

5.Heat the vegetable oil in a skillet. Cook the white part of the spring onions until lightly golden. Remove and toss with the shredded chicken.

6.Add the reserved chicken stock, light soy sauce, and sugar to the remaining oil. Bring to a simmer, then add the grated ginger and the green part of the spring onions. Cook for about 15 seconds, remove from the heat, and stir in the sesame oil.

7.Add the hot capellini to the sauce and toss until evenly coated.

8.Transfer to a serving plate. Top with the shredded chicken and toasted white sesame seeds before serving.