Ingredients? 1 chicken (900g) 5 green onions, 2 red onions, 5 ginger slices (one centimeter thick), 4 spoons of light soy sauce, 10 grams of salt (1 spoon), 5 grams of white pepper (half a spoon), scallion oil chicken (ginger and green onion)

Chicken) Simple recipe, detailed enough that anyone who has never cooked before can make it? Clean the internal organs of the chicken, then rinse them and drain the water.

Please click to enter the picture description. Take a basin, add salt, white pepper, and ginger slices to marinate. Rub the chicken body and inside of the chicken, apply evenly and massage to make the meat more delicious. Put half of the ginger slices into the belly of the chicken.

Please click to enter the picture description. 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.) Please click to enter the picture description. Wash the ginger, shallots, and scallions and set aside.

Please click to enter the picture description. Cut the shallots into shreds, mince the ginger, and cut the green onions into small pieces.

Please click to enter the picture description. After the marinating time is enough, use a deep plate to put 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 smaller, 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.

Please click to enter the picture description. After the chicken is steamed, take it out and let it cool down a little 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 and eat it directly.

Please click to enter the picture description. Divide the chicken like this, and then chop it 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.

Please click to enter the picture description. After placing the plate, pour half of the steamed chicken soup onto the chicken and use the other half as sauce.

Please click to enter the picture description. After the oil in the pan is hot, add the minced ginger and shredded shallots and stir-fry six or seven times.

(Put a little more oil) Please click to enter the picture description and then add the green onion segments and stir-fry six or seven times.

Please click to enter the picture description. 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 once or twice, and it is ready to serve.

Please click to enter the picture description. Pour the scallion oil sauce evenly onto the chicken.

A delicious scallion chicken is ready.

(For those who like ginger and onion chicken, just a little more ginger is enough.) Please click to enter the picture description Tips 1. When steaming the chicken, the water should not be too little.

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.