Name: "chop The Chicken with Scallion Oil"
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 900g Qingyuan Chicken; Some Chives; 25g Fresh soy sauce; 5g Sand Ginger Powder; 20g ginger; 2 tablets Bay leaf; 30g shallot; 1g Angelica dahurica; 1 piece star anise; 2g Cool ginger; 1g nutmeg; 20 capsules pepper; 2g Cinnamon; 30g salt; 20g Rice wine; Some Shimizu; Some Ice water

"chop The Chicken with Scallion Oil"

1. Put the spices in the soup pot.

"chop The Chicken with Scallion Oil" recipe

2. Pour in 30 grams of salt.

3. Pour in an appropriate amount of rice wine and bring to a boil.

4. Prepare the dipping sauce; pour the sand ginger powder into a bowl.

5. Add diced chives.

6. Boil an appropriate amount of scallion oil with a spoon.

7. Heat the scallion oil and pour the hot oil into a bowl to inspire the aroma of chives and sand ginger powder.

8. Pour a little fresh soy sauce into the bowl and set aside.

9. Tie the leg bone end of the chicken with a string.

10. The white bittern soup in the pot has been brought to a boil, change to medium heat, and let the noodle soup boil.

11. Pick up the chicken and put it in the soup, press it with a spoon, so that it is immersed in the soup, and scald for 5 seconds to remove.

12. After removing it, pick up the cord of the chicken leg, pour the boiling soup into the belly of the chicken with a spoon, and pour three to five spoons.

13. Then, immerse the chicken in the hot soup again for scalding, and then take it out again and pour the hot soup into the chicken abdomen, repeating the operation seven times in total.

14. Finally turn off the heat, soak the chicken in the hot soup and cover the lid. The soaking time is 15 minutes. The so-called "seven ups and eight downs operating procedures" have been completed.

15. Soak the chicken for 15 minutes and then remove it, then quickly immerse the chicken in ice water for 5 minutes.

16. After soaking, remove it and control the water in the chicken.

17. Put the chicken on the chopping board and start cutting, first chop off the chicken neck.

18. Then cut off the wings and legs of the chicken.

19. First, put the chicken head and bad parts, such as the back bone, on the bottom of the chopping plate.

20. Cut the chicken wings and drumsticks into pieces, put them on the plate and put them in shape.

21. Finally, cut the nice and neat chicken breast into eight pieces and cover the surface of the chicken.

22. Drizzle the chicken with scallion oil and serve it on the table, and serve with a small dish of dipping sauce. At this point, the operation is complete.

Tips:
The characteristics of this dish: the color is white and oily, the shallot oil is fragrant, the skin is crispy and the meat is tender and smooth, and the delicious fragrance is wonderful.

Tips;

1. To make this dish, it is best to use the "Qingyuan Chicken" from Guangdong. If not, you can also use ordinary chicken instead, but pay attention to the heat, because the degree of tenderness of the chicken is very different. The weight of the chicken should be 750-900 grams after evisceration.

2. It is better to use a larger hand spoon to pour the soup into the chicken belly when the operation is seven or eight times, so as to maintain a certain temperature of the soup. The hole at the opening of the chicken breast and neck should be unobstructed so that the soup can flow out quickly after being poured in, so that the heat from the inside to the outside of the chicken can slowly penetrate. It shouldn’t be too long each time, the skin will not be beautiful after a long time.

This traditional Cantonese dish, "Chopped Chicken with Scallion Oil", is ready. The crispy skin is tender and the meat is original, and with dipping sauce, it tastes very delicious and tender, for your reference!