If you are tired of other ways to eat chicken during the Chinese New Year, you can try a different kind of chicken to save your taste buds.
Ingredients?
1 chicken (900g)
5 green onions
2 red onions
5 slices of ginger (one centimeter thick)
4 spoons of light soy sauce
10 grams of salt (1 spoon)
5 grams of white pepper (half a spoon)
How to make scallion oil chicken (ginger and scallion chicken) in a simple way, so detailed that you can make it even if you have never cooked before?
Put out the internal organs of the chicken, then rinse and drain Moisture.
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Put it in a basin, add salt, white pepper, and ginger slices to marinate, rub the chicken body and inside, apply evenly and massage To make the meat more flavorful, put half of the ginger slices into the chicken belly.
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Apply evenly and leave it alone for two to three hours. (If you want to marinate for longer, put it in the refrigerator for seven or eight hours.)
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Wash the ginger, shallots, and green onion sprouts and set aside.
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Slice the red onion, mince the ginger, and cut the green onion into small pieces.
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After the marinating time is enough, use a deeper plate to hold the chicken, because there will be moisture during steaming.
Add water to the pot to steam the chicken. After the water boils over high heat, turn to medium-low heat and steam for 30 minutes. If the chicken is relatively small, shorten the time. When it's almost done, take a chopstick and insert it into the chicken leg. If blood comes out, it's not cooked enough. If there's no blood, it's fine.
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After the chicken is steamed, take it out and let it cool down before chopping the chicken. Blanch the chopping board and knife with boiling water before chopping (to prevent bacteria). After chopping, put it on the plate to eat.
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The chicken is divided like this, and then chopped into pieces. After dividing, first chop the chicken neck and chicken skeleton, place them under the plate, and then lay the chicken legs and wings on top.
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After setting the plate, pour half of the steamed chicken soup onto the chicken and use the other half as sauce.
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After the oil in the pan is hot, add the minced ginger and shredded shallots and stir-fry six or seven times. (Add slightly more oil)
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Then add the onion segments and stir-fry six or seven times.
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Finally add green onion leaves, stir-fry three or four times, then pour in light soy sauce, then pour in one-third of the bowl of steamed chicken juice, stir One or two times and it's ready to go.
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Pour the scallion oil sauce evenly onto the chicken.
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A delicious scallion chicken is ready. (For those who like ginger and onion chicken, just use a little more ginger.)
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Tips
1. Steamed chicken There should not be too little water at this time.
2. When chopping chicken, scrape off the chicken juice on the chopping board to avoid splashing on your body.
3. If the taste is strong, just add some soy sauce (or chili) if the sauce is not flavorful enough after it is made.