Chicken Drumsticks with Scallion Oil
1.
Get ready to clean the drumsticks.
2.
Use scissors to cut open the adhesion between the chicken thigh bone and the meat, and remove the chicken thigh bone for use.
3.
First cook the soup, we use 3 to remove the chicken thigh bones, yellow onion with skin, ginger and sugar cane head.
Note that we are using unpeeled yellow onions to make the soup golden brown.
4.
Take a boiling pot, put 4 ingredients and add appropriate amount of water, cover the pot, boil on high heat, turn to low heat for about 15 minutes.
5.
Filter out the impurities and save only the soup for later use.
6.
In order to make it clear to everyone, I deliberately put it in a glass bowl for a close-up. Does the soup show a faint golden yellow color?
This will make the final cooked chicken skin look tender and attractive.
7.
Pour the soup back into the pot, season with salt, and add the chicken legs.
Bring to a boil over high heat, skim off the foam, turn to low heat, cover the pan and simmer for 10 minutes.
8.
Put a lot of ice cubes into the boiling pot to cool down extremely quickly. It is best to ice the whole pot into cold water or ice water. Hot and cold can make the chicken skin Q and elastic.
At this point, the chicken is cooked, wait until it is completely cooled, and move it to the refrigerator together with the pot to chill for 24 hours. This is for the meat to absorb the delicious soup, which is tender and juicy.
9.
On the second day, make red onion crisps and cut red onions into small cubes.
Note: Because there is no red onion, red onion is used instead.
10.
Take a small pot, pour the oil, add the onions, keep it low, and force out all the water in the onions.
13. Filter the scallion oil and put the red onion crisp on the kitchen paper. This is to quickly dissipate heat and absorb the oil to ensure crispness.
11.
Filter the scallion oil and put the red onion crisp on the kitchen paper. This is to quickly dissipate heat and absorb the oil to ensure crispness.
12.
Next, adjust the sauce. Mince the green onion, ginger and garlic, and put it in a small bowl.
13.
Pour in the hot scallion oil just now.
14.
Take another small bowl, add light soy sauce, oyster sauce, salt, pepper, sugar, and chicken broth, and heat.
15.
Pour into the oil bowl of 14.
16.
Cut the chicken drumsticks into pieces, put them on a plate, drizzle with shallot oil, sprinkle with shallots, and serve with the sauce.
Does the chicken skin look bright and attractive? This is the effect of using yellow onions with skins.
Tips:
1. First use the yellow onion with the skin to cook the soup base together with the chicken bones to make the golden soup, making the chicken skin look tender and attractive.
2. Use ice cubes to cool down extremely quickly, making the skin feel full of Q.
3. Let the chicken thighs be refrigerated in the soup for 24 hours to absorb the essence of the chicken soup, and the taste will be more tender and juicy.
4. It is served with a sauce of red onion crisp and red onion oil.
