Ginger and shallot chicken is a famous dish in Guangdong, which belongs to Cantonese cuisine among the eight major cuisines in China. Ginger onion chicken is the signature dish of Tao Tao Ju, one of the oldest tea houses in Guangzhou, and is highly regarded by gourmets. Ginger and shallot chicken on the basis of white cut chicken, add ginger mushrooms, green onion shreds, soy sauce, sugar, soup and other accessories, so that it not only maintains the original taste of fresh fat chicken, but also has a rich and fragrant beauty, the taste is a must.
Ingredients: 1 turkey
Accessories: ginger, green onion, star anise, fragrant leaves, rice wine, salt, oil, chicken powder, sugar, soy sauce
Practice (1)
1: Peel and chop the ginger, chop the green onion, clean the chicken and drain
2: Add minced ginger and green onion to a bowl, add salt and stir well
3: Spread the minced ginger and green onion evenly on the inside and outside of the chicken body, and then evenly smear peanut oil on the surface of the chicken body and marinate for more than 2 hours
4: Put the marinated chicken in a steamer, bring the water to a boil, turn to medium heat and steam for 20 to 30 minutes
5: Turn off the heat after the chicken is steamed and then take it out after a few minutes
6: Cut the chicken into pieces and plate it, and pour the chicken juice, green onion and ginger left by the steamed chicken on the chicken
Practice (II)
1、 Slice and chop the ginger, knotted green onion and cut the green onion (try to cut as much as possible with the ginger and green onion)
2, the chicken is handled well, cleaned, drained
3, put the water in the pot without the chicken body boiling, put the chicken down to blanch for three seconds to fish out the porch water, this process is repeated three times
4: Put the chicken in the pot again, then add ginger slices, green onion knots, star anise, fragrant leaves, rice wine and sugar
5: Bring water to a boil and reduce heat and cook for 20 to 30 minutes
6: After the chicken is cooked, take it out of the cold water, and then cut the chicken into even small pieces and plate it
7: Boil the oil and add ginger to simmer the aroma, then add the green onion, salt, soy sauce, chicken essence powder and stir-fry evenly to make ginger and shallot material
8: Pour the ginger and shallots into the appropriate amount of boiling oil, spread the aroma and evenly pour on the chicken
Note: Ginger, green onion must be a little more, in the back of the ginger and onion sauce, try to make each piece of chicken drizzled. Do not let the water boil well during the cooking process, and keep the heat medium to low, otherwise the chicken is not smooth.