Cold Scallion Chicken
1.
Soak the chicken drumsticks in advance
2.
Debone the chicken legs and rinse them. Water control reserve
3.
Put the chicken drumsticks in a container, add appropriate amount of salt, rice wine (or rice wine, cooking wine), pepper, and green onion ginger. Grab it with your hands repeatedly and marinate for more than 2 hours.
4.
Put the marinated chicken drumsticks on a steamer, boil on medium heat and steam for 15 minutes.
5.
After the steamed chicken drumsticks, remove the green onion and ginger, remove the chicken drumsticks and let cool for later use, and use the chicken broth for later use.
6.
Add corn oil to the pot, fry the chopped green onions (preferably the white green onions, I didn't go out to buy it under heavy rain, but I used small green onions), deep-fried them into golden brown and set aside.
7.
Cut some green onion, ginger and garlic, and put in a small bowl
8.
Pour the fried shallot oil and two rice spoons in a bowl
9.
Then add the right amount of light soy sauce, oyster sauce and a little pepper, then add two spoons of steamed chicken broth, mix well and set aside.
10.
Cut the chicken thighs into thick strips and sprinkle with green onions on the surface
11.
Then drizzle on the sauce and ready to eat.
12.
Finished product
13.
Finished product
Tips:
It is best to use the white onions for the green onion crisps to correct the taste. Excess sauce can be eaten with noodles and other cold dishes.
