Shredded Chicken with Scallion Oil

Shredded Chicken with Scallion Oil

1. Half a fresh chicken, wash and control dry water.

2. Put it in a pot of cold water and blanch it.

3. Wash the shallots and ginger, and about 2 tablespoons of Huadiao wine.

4. The half chicken that had been boiled in the water was taken out.

5. Pour proper amount of water into the rice cooker, pour in the boiled chicken, ginger, shallots and Huadiao wine until the water is over the chicken, and then set the "steam" function for 15 minutes.

6. While steaming the chicken, prepare the green onion and ginger seasoning, chop two green onions, and grind the ginger pieces into ginger paste with a ginger disc (the amount depends on the taste and the size of the chicken).

7. Put the chopped shallots and ginger in a bowl, add a teaspoon of salt and 1 teaspoon of soy sauce

8. Pour an appropriate amount of peanut oil into the wok and heat it up.

9. Pour the hot oil into a bowl, drizzle the cooked ginger and chopped green onions.

10. After 15 minutes, steam the cooked chicken nuggets, simmer them in a rice cooker for another 5 minutes, remove them and let them cool, then put on disposable gloves, tear the chicken out by hand, and keep the skeleton.

11. The shredded chicken can be served with scallion oil.

12. Finished picture.

13. Fresh and authentic shredded chicken with scallion oil.

Tips:

The brands of rice cookers for home appliances are different, and their functions are different. The cooking time of the chicken nuggets in the rice cooker is controlled according to the actual situation. The stewed chicken can be easily inserted into the chopsticks and cooked immediately. Do not cook for too long, otherwise the chicken will change firewood.