What is the authentic practice of Guangdong scallion chicken?

Wash the peasant chicken and coat it with a thin layer of salt. Put ginger slices and shallots on the steaming plate. Then put the chicken on the ginger onion. Boil the water in the steamer. Add the prepared chicken, cover and steam for 8 minutes. After steaming for 8 minutes, take it out and let it cool, then cut it into pieces and put it in a big bowl.

Prepare onions and keep the juice of the steamed chicken. This is the original chicken soup. Add onion oil to the wok and stir fry with a little salt. Pour the steamed chicken juice into the pot and add the prepared onion. When the onion is boiled, immediately pour it into a large bowl with chicken pieces.

Fried chicken with scallion and boiled chicken are both traditional Guangdong dishes. Chicken with scallion oil is called an enhanced version of white-cut chicken. The overall practice is similar to that of white-cut chicken, but the last step is completely different, and the taste and appearance are different.

The traditional white-cut chicken dish will be covered with coriander, white-cut chicken dipping sauce and scallion chicken dipping sauce. Compared with boiled chicken, Caicai prefers to eat chicken with scallion oil. Because the chicken with onion and ginger is full of flavor, it tastes better than the traditional white-cut chicken. It's too cold recently, in order to relieve the pain of not wanting to wash vegetables and stir-fry in winter.