Chicken with Scallion(xiao cong lao ji )

Chicken with Scallion

Introduction:

"XiaoCong Laoji not only keeps the original flavor of fresh and fat chicken, but also has a strong fragrance. The skin of that chicken is so smooth because it has been soaked in ice water (in order not to grow fat, the skin of chicken still can't be eaten more). The fragrance of Shajiang and scallion oil is scattered, and the taste is even worse. It's just right!"

Production steps:

Step 1: wash half of the chicken

Step 2: red onion, Shajiang, ginger, scallion and coriander

Step 3: cut the red onion into shreds, chop the Shajiang and ginger into pieces; cut the green onion into white slices and stir fry with a little salad oil

Step 4: add seasoning to the fried ginger and scallion oil, mix and set aside, stir fry sesame until fragrant

Step 5: soak chicken in seasoning 1, simmer for 30 minutes, turn off the heat and soak for 10 minutes

Step 6: pick up the chicken and soak it in ice water for more than one hour

Step 7: take out the chicken soaked in ice water, drain the water, and tear the bone and meat into small pieces

Step 8: mix the oil, sesame, coriander and scallion of seasoning 2 with the torn chicken and bone

Step 9: full of onion flavor, sweet, tender and smooth shallot chicken can be served

Materials required:

Chicken: half

Ice water: moderate

Red onion: right amount

Shajiang: right amount

Ginger: right amount

Scallion: right amount

Coriander: moderate

Sesame: right amount

Seasoning 1: Salt: 100g

Water: 2500ml

MSG: right amount

Seasoning 2: sesame oil: appropriate amount

Salad oil: right amount

Chicken juice: right amount

Baked chicken powder with salt: 20g

Shajiang powder: 10g

Note: because the use of salt baked chicken powder, which contains salt, do not put salt, such as only Shajiang powder, it is necessary to put salt seasoning

Production difficulty: simple

Process: mixing

Production time: several hours

Taste: onion

Chinese PinYin : Xiao Cong Lao Ji