The practice of Hakka scallion chicken

According to the survey, chicken with scallion oil is a traditional dish in Guangdong Province, which belongs to Cantonese cuisine. This dish is simple in materials, convenient to make, smooth, tender and mellow, and rich in onion fragrance. Perfect for spring and summer.

Wash the chicken thoroughly inside and outside, mash the ginger, tie it into a knot with three shallots, cut the shallots into sections, cut a little onion leaves, boil water in a deep pot, add ginger, shallots and pepper, add a little yellow wine, then cook the chicken until the surface is frothy, boil it in a small fire (in the middle) with warm peanut oil for 10 minute, and stir-fry it with medium and small fire.

Materials:

A broiler (within 2 kg)

Appropriate tender ginger

Proper amount of salt

Proper amount of soy sauce

Proper amount of cooking wine

Onion amount

Appropriate amount of white pepper

Sichuan pepper

Appropriate amount of millet pepper

Appropriate amount of edible oil and sesame oil

Production steps

1

Get all the materials ready

2

Clean the inside and outside of broilers. Sprinkle a little salt and pepper inside and outside the broiler, wipe the whole body with your hands and leave it for half an hour. If you give it to the baby, you don't need to put pepper. This is the original scallion chicken. If you like black pepper, you can also put pepper on it. Everything is delicious!

three

While waiting for the chicken to marinate, wash the ginger and shallots, cut the ginger into thin slices, cut the shallots into sections, dice the millet pepper (omit the millet pepper), and cut more chopped shallots for later use.

four

Take a cast iron pot, pour a little cooking oil and cover it evenly at the bottom of the pot, not too much.

five

Spread ginger slices evenly on the bottom of the pot. Don't save them, lest the chicken stick to the bottom.

six

Then spread the shallots evenly.

seven

Put the salted chicken flat and pour two spoonfuls of cooking wine.

eight

Cover the pot, first turn on medium heat, and when steam comes out from the edge of the pot, turn to low heat and stew for 20 minutes.

nine

Time is up, gently lift the lid, and you can smell the delicious smell through the screen ~ ~

10

Gently insert the chicken with chopsticks. If you can insert it easily, you can turn off the fire. Pour some soy sauce while it's hot.

1 1

Take another pot, pour proper amount of cooking oil and sesame oil, add a little pepper, and heat in the oil pan. After the pepper is fragrant, it can be skimmed. If you don't like peppers, you can skip them.

12

Sprinkle chopped green onion and millet pepper on the chicken, add a little coriander and pour hot oil on the chicken.

13

It's delicious to roll and explode. You can start eating with your fingers ~ ~ ~

14

It is beautiful and warm to serve directly after it is finished.

15

Poke it gently with chopsticks, and the full chicken juice will flow out.

16

Very, very tender and delicious! There is no extra water, it's all original chicken juice.