Shallot Chicken

Name: Shallot Chicken
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Three Yellow Chicken; 5g salt; 3 slices ginger; 20ml Soy sauce; 8 capsules Ginkgo (dried); 6 Shallots; 30ml Vegetable oil; Some Thyme

by Fish swimming towards the blue sky

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The red onion chicken is a Hakka cuisine, and the Hakka people are widely distributed. The Hakka people in Sichuan and Jiangxi still retain their spicy nature, but when they arrive in Guangfu, they have to go to the countryside to follow the customs. Although the sauce is still fragrant, the spicy taste is rare.

Ingredients

1/2 Three Yellow Chicken
5g Salt
3 slices Ginger
20ml Soy Sauce
8 capsules Ginkgo (dried)
6 Shallots
30ml Vegetable Oil
Some Thyme

Shallot Chicken

1. Fill the pot with water (the amount of water should be enough to cover the chicken), put the sliced ginger and ginkgo; after the water is boiled, sprinkle with salt and cook for 1 minute; put the washed chicken whole into the pot and keep on high heat and cook for 2 minutes

2. Turn off the heat, cover the pot and simmer for 30 minutes; pat the shallots with the back of a knife and finely chop them; put in a ceramic bowl, pour the light soy sauce

3. Pour the hot oil into a ceramic bowl while it is hot, and stir evenly; after 30 minutes, take out the chicken and rinse with water repeatedly to remove the condensed gel on the surface; after the chicken is rinsed, soak in ice water, and then take it out and cut into pieces when it is completely cool