Shallot Chicken

Name: Shallot Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 (about 600g) Three Yellow Chicken; 6 (chopped) Shallots; 3 slices ginger; 8 capsules ginkgo; 5 grams of salt; 20ml Soy sauce; 30ml Vegetable oil; Some Thyme

by Fish swimming towards the blue sky

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

It is best to use three-yellow chicken with tender skin and soft skin to make white chicken. Broiler chicken is better for making soup.
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. So I, who have lived in Shenzhen for a long time, didn't dare to neglect, I would be "ignited" by the pepper if I was careless, so I had to gradually adapt to the light taste, and the red onion chicken became my favorite naturally.

Ingredients

1/2 (about 600g) Three Yellow Chicken
6 (chopped) Shallots
3 slices Ginger
8 capsules Ginkgo
5 Grams Of Salt
20ml Soy Sauce
30ml Vegetable Oil
Some Thyme

Shallot Chicken

1. Find a large and deep pot, fill the pot with water, the amount of water should be enough to cover the chicken. Put ginger slices and ginkgo in

2. After the water boils, sprinkle in salt and cook for 1 minute

3. Put the washed chicken whole into the pot. Keep on high heat and cook for 2 minutes

4. Turn off the heat, cover the pot and simmer for 30 minutes

5. During the production of sauces. Chop the shallots with the back of a knife and mince

6. Put it in a ceramic bowl, pour light soy sauce

7. Pour the hot oil into a ceramic bowl while it is hot, and stir evenly

8. After 30 minutes, take out the chicken and rinse repeatedly with water to remove the gelatinous on the surface

9. Rinse the chicken and soak it in ice water, and take out the cut pieces when it is completely cool

Tips:
If it is a larger chicken, the cooking time should be delayed to 5-10 minutes. After simmering for 30 minutes, if it is still not cooked, you can cook for another 1-2 minutes.
Ginkgo is used to improve freshness, if not, you can leave it alone.
Do not use a glass bowl to hold the shallots, because the oil temperature is too high and it may burst.
Put the chicken in ice water and mix the hot and cold to make the chicken skin more elastic.
The cooked chicken skin is easy to break, so be careful when taking it out of the pot.