Chicken with scallion oil (chicken with ginger and scallion) is so simple and detailed that it can be cooked without cooking.

I'm tired of eating other methods in the New Year, in order to eat different chicken and save your taste buds.

materials?

1 chicken (9g)

5 shallots

2 red onion heads

5 slices of ginger (1cm thick)

4 tablespoons of soy sauce

1g of salt (1 spoon)

5g of white pepper (half a spoon)

Simple method of scallion fried chicken (ginger onion chicken).

eviscerate the chicken, then rinse and drain.

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put it in a pot, add salt, white pepper and ginger slices for pickling, rub the chicken body and the inside of the chicken, evenly massage it to make the meat more refreshing, and put half of the ginger slices into the chicken belly.

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Spread evenly and let it stand for two or three hours. (If it is marinated for a long time, it can be put in the refrigerator for seven or eight hours.)

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Ginger, onion and onion seedlings are washed for later use.

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Shred the red onion, foam the ginger, and cut the onion into small pieces.

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After curing time is enough, put the chicken in a deeper plate, because there will be moisture when steaming.

add water to the pot to steam the chicken. When the fire boils, turn to low heat and steam for 3 minutes. If the chicken is small, shorten the time. At about the same time, take a chopstick and insert it in the position of the chicken leg. It is not cooked enough to take blood, but it is ok without blood.

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After the chicken is steamed, take it out and let it cool, and then chop it. Only after scalding the chopping board and knife with boiling water can you chop it (to prevent bacteria). After chopping, put it on the plate and eat it directly.

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Divide the chicken like this, and then cut it into pieces. Cut the chicken neck and chicken skeleton, put them under the plate, and then spread the chicken legs and wings on them.

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After setting the plate, pour half of the steamed chicken soup on the chicken and the other half for sauce.

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When the oil is hot, add Jiang Mo and shredded red onion and stir-fry for six or seven times. (Add a little more oil)

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Then add the onion and stir-fry for six or seven times.

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Finally, add the onion leaves, stir-fry for three or four times, then pour in the light soy sauce, then pour in one third bowl of steamed chicken juice, stir for one or two times, and then serve.

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Pour the onion oil juice evenly into the prepared chicken.

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A delicious chicken with scallion oil is ready. (Friends who like ginger and onion chicken, just a little more ginger. )

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Tips

1. When steaming chicken, there should not be too little water.

2. When chopping the chicken, you should scrape the chicken juice on the chopping board to avoid splashing it on your body.

3. For those with heavy taste, just add some soy sauce (or pepper) if the sauce is not tasty enough.