Chicken with Scallion Oil(cong you ji )

Chicken with Scallion Oil

Introduction:

Production steps:

Step 1: clean the chicken.

Step 2: boil a pot of water, put the chicken in, remove the blood.

Step 3: put the chicken into the soup pot and add water to the chicken. Put two slices of ginger and green onion.

Step 4: bring to a boil for 10 minutes, turn over and cook for another 5 minutes, turn over and cook for another 5 minutes. Turn off the heat and simmer for 10 minutes.

Step 5: put the cooked chicken into cold boiled water with the skin side down.

Step 6: turn over after cooling until it is completely cooled.

Step 7: while the chicken is cooling, start making onion oil. The scallion leaves are separated from the scallion white.

Step 8: put oil in the pot, lower the heat and add scallion.

Step 9: the scallion begins to zoom, the next scallion leaves, some of the more fine scallion charred, it is necessary to remove in time, otherwise there will be a burning smell in the oil, affect the taste.

Step 10: when the scallion leaves start to zoom, turn off the fire and remove the scallion.

Step 11: put the scallion oil out of the pot into a bowl.

Step 12: take the right amount of scallion oil and chicken soup, mix with the ratio of 1:1.

Step 13: wash the frying pan, dry it, put it on the stove, dry it over low heat, do not put oil, put an appropriate amount of salt, the amount of salt should be determined according to the size of the chicken.

Step 14: dry the salt.

The fifteenth step: pour the onion sauce into the twelfth step and cook until the salt is completely melted.

Step 16: This is the final soup to be poured on the chicken! Look, just out of the pot, it's fragrant and hot!

Step 17: cool the cold chicken completely, cut it into pieces and sprinkle with scallions.

Step 18: pour on the fresh chive juice and it's OK!

Materials required:

Tender native chicken: moderate amount

Chives: right amount

Ginger: right amount

Salt: right amount

Peanut oil: right amount

Note: onion oil can be done more at a time, and can be used later. Do not boil how much onion oil to pour in all at once. If you are the kind that makes how many uses how many, must look at the chicken the size to decide puts the oil the quantity.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: onion

Chinese PinYin : Cong You Ji