When it comes to losing fat and gaining muscle, many people choose boiled chicken. Today I recommend to you this nutritious and delicious, simple modified version of white-cut chicken: scallion oil chicken. It retains the tender flavor of the chicken itself, and is seasoned with green onion and ginger to maximize the juiciness of the chicken.
Take a look, just by looking at the color, you know that the taste is not bad. The cooked chicken is drizzled with a secret sauce, which is tender and flavorful, and it is delicious and not easy to get fat! Even if you use the last soup to eat bibimbap, it will be enough for you to taste for a few days.
Ingredients: 3 chicken thighs, shallots, ginger, millet spicy, vegetable oil, light soy sauce, sugar
Steps:
1. Prepare ingredients such as green onion, ginger, millet, spicy and so on. Cut the ginger into 3 slices, cut the rest into minced ginger, tie a shallot, cut the rest of the green onion into large sections, cut the green onion into small pieces, and cut the millet into rings.
2. Take a pot, put in 1000ml of purified water, 3 slices of ginger and 1 green onion, and bring the water to a boil.
3. Put the chicken thighs into the pot, boil again, reduce the heat to the minimum (the water is moving slowly), cover the pot and simmer for 10 minutes. After 10 minutes, turn off the heat, do not open the lid, and let the chicken simmer in the pan for another 15 minutes.
4. The way to test that the chicken is fully cooked is to pierce the thickest part of the chicken with chopsticks, and there is no blood or water. Remove the chicken from the pan and 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 will be needed to make the sauce for a while, and the rest can also be used as a soup base). Once cooled, shred the chicken and place it in a bowl.
5. Start making the sauce: Heat 4 tablespoons of oil in a pan over medium-low heat, fry the green onions crisp and change color, and put the fried green onions on top of the chicken. Add 2 tablespoons of light soy sauce, 1/2 teaspoon of sugar and 150ml of boiled chicken broth to a pot, stir well and bring to a boil. Add the minced ginger and millet spicy, and finally add the green onion.
6. Taste the taste, if it is light, add some oil or salt, boil it again and pour it on top of the chicken. That's it! Serve it hot immediately or at room temperature.
Chicken is very popular in our house, and the scallion oil chicken made today is fragrant but not greasy, and the combination of scallion oil and chicken is a favorite of many people, but there are also many ways to make this dish, and my method is simple and easy to master, which is easy for beginners to succeed.