Sliced chicken with scallion oil(qing dan hao zi wei cong you bai zhan ji )

Sliced chicken with scallion oil

Introduction:

"For a long time, I have been afraid of all hairy animals like conditioned reflex. Even if I sometimes feel that certain animals are extremely cute, I don't touch them with my hands. I still remember at home, when my father killed a chicken and asked me to help carry a chicken foot, I would also wrap the chicken foot with paper. On the one hand, I was obsessed with cleanliness, on the other hand, I struggled after the chicken was slaughtered, If you feel the temperature, I will feel a sense of panic. Now that I have a family, sometimes I want to eat these, and I will let the store deal with them in advance. Today, my mother-in-law came home and brought back a little cock raised by a relative. When she saw it, she was dumbfounded. Although she wrapped it in a two-layer bag, she still struggled to escape. No way, or it will be sent to the market, let the chicken shop to help handle it. ╮(╯▽╰)╭”

Production steps:

Step 1: raw material drawing.

Step 2: use salt and cooking wine to soak the viscera, and then rinse it.

Step 3: use boiled water again.

Step 4: spread the front and back of chicken with salt, marinate for half an hour, and taste.

Step 5: after marinating, put the viscera, ginger slices and shallots into the chicken belly.

Step 6: cut ginger, shallot and scallion.

Step 7: take a large basin and pour boiling water to cool.

Step 8: wrap the chicken in a bowl, pour in cooking wine, steam over high heat for 10 minutes, then turn to low heat for 20 minutes. (chicken is easy to cook, steaming time does not need to be too long)

Step 9: put ice cubes into the cool water, and then put the steamed chicken out after two minutes.

Step 10: cut into pieces, code the plate, and pour the soup from the steaming chicken.

Step 11: pour scallion and ginger powder into oil pan and boil over low heat.

Step 12: turn off the heat after boiling out the onion flavor.

Step 13: pour the boiled onion and ginger on the cut chicken. If you think it tastes light, drizzle with a little soy sauce.

Materials required:

Rooster: one

Ginger: moderate

Shallot: moderate

Scallion white: moderate

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Precautions: 1. Marinate in advance with salt to make it easy to taste. 2. The effect of putting it into ice water is to ensure the integrity of chicken skin and make the taste more crisp and tender. 3. The soup of steamed chicken is preserved, and the taste of chicken is more delicious. 4. The white part of scallion is more fragrant after stir frying.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: light

Chinese PinYin : Qing Dan Hao Zi Wei Cong You Bai Zhan Ji