by Helen Helen
Make a convenient green onion-filled dish suitable for summer
ingredient
Serving Size for 2 People
2 chicken thighs
Peel and cut the shallots in half (plus or minus) 10 capsules
3 to 5 green onions
2 tbsp ginger minced about 20g
Light soy sauce 30ml
3 cloves of minced garlic
method:
1: Put 5 to 8 slices of ginger in the pot, about 10ml of cooking wine, put in the chicken thigh pot and boil for 3 minutes, then turn off the heat and simmer for 10 minutes, then turn on the heat for 2 minutes and simmer for another 5 minutes. I myself think the chicken thighs that come out of this are slippery. You can also use your own methods.
2: Drain the drained cut pieces and put them on the plate
3: Prepare the chopped shallots, ginger, shallots, shallots, and garlic, add about 60ml of oil in a hot pot, add chopped garlic and shallots
4: Heat the incense for about 3 minutes and turn off the heat
5: Add green onion and ginger
6: Add soy sauce and mix well, drizzle on top of the cut chicken thighs.
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