Chinese Food
Crispy Chicken with scallion oil
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When it comes to reducing fat and increasing muscle mass, many people choose scalded chicken. But chicken breast meat is tasteless and daunting. Food experts recommend you this nutritious and delicious dish. To make a simple modified version of sliced chicken - sliced chicken with scallion oil is a famous Southern cuisine. It retains the tender and smooth taste of the chicken itself. It is seasoned with onion and ginger to maximize the freshness and juiciness of the chicken. Cantonese tradition is to make sauce with ginger, onion, oil and salt. As a Shanghainese, I add soy sauce to this foundation (my husband Bill always said that Shanghainese like to add soy sauce to all dishes. I know Shanghainese like soy sauce because it can improve the freshness. The taste of the improved sauce is similar to the Cantonese style steamed fish with sweet onion ginger sauce. My daughter Sarah loved to use this kind of sauce for bibimbap when she was a child. You can also try it for children. It should be noted that the most important thing for white cut chicken is the taste of the chicken itself. In order to ensure that the meat is tender and smooth, some tips should be given - 1) build
Cooking ingredients
Cooking Steps
Step1:Prepare onion, ginger, garlic and other ingredients.
Step2:Take a pot. Add 1000ml of water, 3 pieces of ginger and 1 piece of green onion. Water boils.
Step3:Put the chicken in the pot. Boil it again. Turn the heat to the minimum. Cover the pot and simmer for 10 minutes. Adjust the size of the fire - the water is moving slowly. 10 minutes later. Turn off the fire. Don't open the lid. Let the chicken simmer for another 15 minutes.
Step4:If you use boneless, peeled chicken breast, you can reduce the stew time to 5 minutes. But after turning off the heat, put the chicken in the pot and simmer for 15 minutes. The way to check that the chicken is completely cooked is to pierce the thickest part of the chicken with chopsticks. There is no blood and water. Remove the chicken from the pot. Put it in ice water for 5 minutes. The chicken will be more tender and elastic. Be careful not to pour out the water for cooking the chicken. It is necessary to make the sauce later. The rest can also be used to make soup bottoms.
Step5:Tear up the chicken and put it on the plate.
Step6:Start making sauces. Heat 3 tbsp oil in a saucepan over medium low heat. Fry scallion shreds until crispy and discolored. Put the fried green onion on the chicken.
Step7:Add 2 tbsp of raw soy sauce, half teaspoon of sugar and 110ml of water to boil the chicken. Stir well and bring to a boil.
Step8:Add ginger.
Step9:Join gree
Step10:Try the taste. Add some soy sauce or salt if it's light. Boil again and pour over the chicken.
Step11:It's done. It can be eaten immediately when it is hot. It can also be eaten at room temperature.
Step12:Please pay attention to [foodies home]. Share more food and information together.
Cooking tips:Calories - 256kcal | carbohydrates - 3G | protein - 18G | fat - 19g | saturated fat - 11g | cholesterol - 87mg | sodium - 605mg | potassium - 271mg | dietary fiber - 1g | sugar - 1g | vitamin a-163iu | vitamin c-2mg | calcium - 16mg | iron - 1mg have skills for delicious cooking.
