【light and Good Taste】——chopped Chicken with Scallion Oil

Name: 【light and Good Taste】——chopped Chicken with Scallion Oil
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Little cock; Some ginger; Some Shallots; Some Green onion; Some salt; Some Cooking Wine; Some Soy sauce

by Bean Flavor Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

For a long time, I have been conditioned to fear all animals with fur. Even if I sometimes think that certain animals are so cute, I don’t know how to touch them with my hands. I still remember that when I was at home, Dad killed chickens and let him I will help with picking up a chicken foot. I will also wrap the chicken foot in paper. On the one hand, I am troubled by the little cleanliness. On the other hand, when the chicken is struggling after being slaughtered, I will be inexplicable if you feel its temperature. Feeling panic, now I have a family, and sometimes I want to eat these, but I will let the store handle it in advance.
Today, my mother-in-law came home and brought back a cock raised by a relative. When she saw it, she was dumbfounded. Although it was wrapped in a two-layer bag, she still struggled to escape. No way, but send it to the vegetable market and let the chicken shop help to deal with it. ╮(╯▽╰)╭”

Ingredients

1 Little Cock
Some Ginger
Some Shallots
Some Green Onion
Some Salt
Some Cooking Wine
Some Soy Sauce

【light and Good Taste】——chopped Chicken with Scallion Oil

1. Raw material diagram.

【light and Good Taste】——chopped Chicken with Scallion Oil recipe

2. First, use salt and cooking wine to grab the internal organs, and then rinse them.

3. Use boiled water again.

4. Spread the front and back of the chicken body evenly with salt, and marinate for half an hour to taste.

5. After marinating, put the internal organs, ginger slices, and shallots into the chicken belly.

6. In addition, mince ginger and shallots, and mince scallions.

7. Take a large pot and pour boiling water to let cool.

8. Wrap the chicken and put it in a bowl, pour in cooking wine, steam for 10 minutes on high heat, and steam for 20 minutes on low heat. (Chickens are easy to cook, and the steaming time does not need to be too long)

9. Put ice cubes in the cold water before, and then put the steamed chicken for two minutes and then remove it.

10. After cutting into pieces, set the plate and pour the soup from the previous steaming chicken.

11. Pour the chopped green onion and ginger into a frying pan and boil it over low heat.

12. Turn off the heat when the onion flavor is obtained.

13. Pour the boiled green onion and ginger onto the cut chicken pieces. If the taste is weak, top with a little light soy sauce.

Tips:
1. Marinate with salt in advance to make it easy to taste.

2. The effect of putting in ice water is to ensure the integrity of the chicken skin, and the second is to make the taste more crispy and tender.

3. The broth of the steamed chicken is preserved, and the taste of the chicken is more delicious.

4. The white part of the green onions will be more fragrant after being stir-fried.