White chopped chicken with scallion oil
Ingredients
- Native Chicken Half one
- Light soy sauce 15ml
- Scallions 1 handful
- Salad oil 150ml
- Zanthoxylum bungeanum 5 capsules
- Ginger 1 piece
- Green onions 1 paragraph
- Salt 2 grams
Steps
1. One free-range chicken, defrosted naturally.
2. Clean, remove the toes and butt of the chicken, and cut it in half. Do not remove the chicken feet and the parts above the neck.
3. Add enough water to the soup pot to cover the chicken. Add a few slices of ginger, some green onions, a few peppercorns and a little salt.
4. Please enter the text description, add the chicken, bring it to a boil, then turn to medium-low heat and simmer for 20 minutes, then simmer for 5 minutes, until it is penetrated and there is no blood.
5.Pour into ice water and soak for a while, changing the water once in between.
6. The simplest way to cook scallion oil is to cut the scallions into sections, heat the salad oil, add the scallion sections, and simmer over medium-low heat.
7. After about 5 minutes, the onion shreds will turn yellow-brown, and a strong onion aroma can be smelled. Turn off the heat.
8. After cooling slightly, put it into a container. If you can’t use it up, it’s great for mixing noodles and cold dishes.
9. Use a sharp knife to chop chicken soaked in ice water to avoid unsightly chopping. ,
10. Brush the surface of the chopped chicken pieces with scallion oil.
11. Add light soy sauce, chicken broth, and some scallion oil, stir well to make a sauce.
12. Sprinkle chopped green onions on the chicken and serve with the sauce.
13. Dip it in the sauce, so delicious, with a strong aroma of scallion oil.
Tips
- 1. Adjust the cooking time according to the size of the chicken. The thickest part of the thigh meat can be penetrated and there is no blood.
- 2. When cutting pieces, you should choose a fast and heavy knife to make them neat and beautiful.
- 3. The taste of the sauce can be adjusted according to your own taste. You can also make it spicy.
