Main ingredient: tender local chicken. Appropriate amount of auxiliary ingredients. Appropriate amount of chives. Appropriate amount of ginger. Ingredients: Appropriate amount of salt. Appropriate amount of peanut oil. Appropriate amount of scallion oil. Steps for making chicken (1) Clean the chicken.

(2) Boil a pot of water, put the chicken in and remove the blood.

(3) Put the chicken into the soup pot and add water to cover the chicken.

Put two pieces of ginger and green onion.

(4) Bring to a boil and cook for 10 minutes, turn over, cook for another 5 minutes, turn over again, and cook for 5 minutes.

Turn off the heat and simmer for 10 minutes.

(5) Place the cooked chicken into ice-cold boiling water with the skin side down.

(6) After cooling, turn over until completely cooled.

(7) While the chicken is cooling, start making the scallion oil.

Separate the green onion whites and green onion leaves.

(8) Put oil in the pot, lower the heat, and add the white onions.

(9) When the green onions begin to burn, remove the green onion leaves. If some of the thinner green onions are burnt, take them out in time, otherwise there will be a burnt smell in the oil, which will affect the taste.

(10) When the green onion leaves begin to brown, turn off the heat and remove the green onion segments.

(11) Remove the scallion oil from the pan and put it into a bowl.

(12) Take an appropriate amount of scallion oil and chicken soup and mix it in a ratio of 1:1.

(13) Wash the wok, dry it, place it on the stove to dry over low heat, do not add oil, and add an appropriate amount of salt. The amount of salt should be determined according to the size of the chicken.

(14) Fry the salt dry.

(15) Pour in the scallion oil sauce prepared in step 12 and cook until the salt is completely dissolved.

(16) This is the final soup that will be poured on the chicken!

Look, it’s fresh out of the pan, fragrant and hot!

(17) After the chicken has been completely cooled, cut it into pieces and sprinkle with some chopped green onion.

(18) Pour on the freshly cooked chive juice and it’s ready!

Tips: You can make more scallion oil at one time and you can use it later.

Don't boil all the scallion oil and then pour it all in.

If you're the kind of person who cooks as much as you like, you'll need to determine the amount of oil based on the size of the chicken.