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Begin by sautéing the scallions and shallot in a pan over low heat until they turn golden and release a wonderful aroma. Set aside the crispy mixture for later use.
In the same pan, add soy sauce, oyster sauce, and a pinch of sugar. Stir the mixture over low heat until it thickens slightly, creating your scallion sauce.
Next, incorporate the chicken legs (or breast meat if you prefer), along with ginger, garlic, the reserved scallions, mushroom slices, carrot, daikon radish, and water into the pan.
Allow the mixture to simmer for about 8 to 10 minutes. Afterward, let the chicken sit in the hot broth to ensure it cooks through perfectly.
For an optional step, you can transfer the chicken to an ice bath to help maintain its texture.
Once cooled, thoroughly dry the chicken with paper towels, then debone it and cut it into bite-sized pieces.
Drizzle the prepared sauce over the chicken, and your marry me chicken is ready to serve.
If desired, season the broth with additional soy sauce and salt, transforming it into a delicious noodle soup.