Scallion Chicken

Name: Scallion Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Chickens; 50g Shallots; 20g ginger; Some sesame oil; 1 tablespoon salt; 1 tablespoon Sugar; 1.5 tbsp Steamed Fish Soy Sauce; 5g lemon peel; 1.5 tbsp oil; a little Turmeric powder

by Jackey cat

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I bought a chicken and used it to make soup on one side, and made it into scallion chicken on the other. One chicken and two were eaten. It was economical. The cat said not to be too good at living. Ha ha...
This is a classic Cantonese cuisine. Because it is the original taste of the chicken, the quality of the chicken is quite high, so it is best to choose a good chicken. As for the onions, of course, the most common red onion in the south is used. The scent that comes out of it is definitely a dripping fragrance. If you don’t believe it, you can do it too.

Scallion Chicken

1. Clean half of the chicken. It is best to use free-range chicken, knotted green onions, sliced ginger, chopped red onion, and minced sand ginger and ginger for later use

2. Add water to the pot, add green onion knots and ginger slices

3. If you have lemon zest at home, you can peel it and put it in. It can remove fishy and enhance fragrance.

4. Add salt and sugar and bring to a boil

5. After the water in the pot is boiled, put the chicken in

6. Then quickly pick it up, the purpose is to tighten the skin of the chicken

7. At this time, you can put a little turmeric powder, the purpose is to make the chicken skin yellow and luster, if you don’t have it at home, don’t put it. After the chicken is boiled in the pot for 10 minutes, turn off the heat and continue to simmer in the pot for 15-20 minutes

8. In another frying pan, heat up, add oil, stir-fry chopped chives, chopped ginger, and chopped ginger

9. When the minced green onion and ginger in the pot is obviously golden brown, cook in the steamed fish soy sauce

10. After boiling, serve and set aside

11. Remove the chicken from the pot and soak it in ice water for 5 minutes

12. Remove, dry with kitchen paper, and brush a layer of sesame oil on the surface, then cut into pieces and serve

Tips:
1. When the chicken is ready to be out of the pan, prepare a basin of ice water first, and immediately soak it in the ice water after it is out of the pan, so that the chicken will shrink when it is cold, and the skin will be crispy to eat.
2. When sauteing red onions, it is best to sauté until golden brown and cook with steamed fish soy sauce, so that it will have the fragrance of onions and sauce. Use it to dip the chicken and it will taste delicious.
3. It is best to wait for the chicken to cool completely before cutting into pieces, so that the cut pieces of chicken are complete and beautiful.