It is said that Shandong people love to eat green onions, which must be famous.
If you ask, is there any place that loves to eat green onions as much as Shandong people?
That big Shanghai, absolutely the top two.
Compared with the ruggedness of Shandong people when eating green onions, Shanghainese love for spring onions is much more meticulous, and the grilled sea cucumber with green onions is famous, and the onions in Shanghai's own dishes seem to be no less impressive.
The biggest feature of this dish with thick oil and red sauce is related to shallots.
This is not, the mouth is unfounded, directly on the picture.
From the perspective of northerners, the staple food and green onions or shallots must be a good choice.
But if you even have to put a handful of green onions when drinking soy milk, it will really make the northerners lose themselves in the magic.
Shallots with everything...
Scallion grilled all...
It doesn't seem like an empty phrase.
Chicken with green onion oil is a traditional Cantonese dish with red roots.
After coming to Shanghai, the Shanghainese who loved to eat shallots were transformed into a more Haipai --- Shanghai shallot oil chicken.
The simple and unique flavor of Shanghai makes everyone who eats it marvel at its deliciousness.
Shanghai shallot oil chicken, as a "transfer student" in this dish, can make picky Shanghainese flock to it, more is its informal display form and tender and smooth shallot flavor.
Whether at home, in restaurants, hotels, as long as you want to eat, you can eat Shanghai onion oil chicken with outstanding onion flavor.
The chicken that trembles between the chopsticks is interrupted by the taste of spring onions, and when it is picked up, it is gently dipped in the sauce wrapped in both shallot oil and chicken fat, and when it is put into the mouth, it is the most wonderful moment when the taste of fresh flavor and green onion aroma blend together.
—Shanghai Shallot Oil Chicken—
【Ingredients】
Fresh whole chicken thighs – 3 pcs
【Ingredients】
Chives - 150 g
Ginger - 30 g
Green onion - 30 g
White pepper - 30 g
peanut oil
Chicken juice concentrate
【Directions】
-1-
Add chopped green onions, ginger cubes, chives, salt, white pepper and rice wine to the chicken thighs, spread well to taste and refrigerate for 3-5 hours
*The longer the chicken is marinated, the more flavorful it becomes, and the addition of green onions makes the chicken and shallots more fragrant*
-2-
Add green onions, shallots and ginger heads to a boil in water, blanch the chicken thighs in boiling water for 2-3 seconds, repeat this step 3 times, then put in the pot and cook for 10 minutes, turn off the heat and simmer for half an hour
*Chicken skin is soaked in boiling water several times to make its taste tight and elastic, and simmering to make the chicken feel smooth and tender*
-3-
Leave the green onions, take the white onion and fry it in peanut oil to make shallot oil
-4-
After the chicken thighs are fished out, soaked in ice water for half an hour, bone-cut pieces, changed to 1CM wide strips of meat for later, and the original chicken soup is retained
*The ice water soaking link should not be omitted, otherwise the chicken will be old; the chicken leg is cut after the bone is removed, which can make the dish look more beautiful and easy to eat*
-5-
Sauce. Raw chicken broth, concentrated chicken juice and green onion oil ratio 1:1:1, put in the microwave for 1-2 minutes, take out and then put the green onion into the sauce while hot, stir well
*Concentrated chicken juice tastes salty, the juice can not be added salt, such as no concentrated chicken juice can be replaced by chicken powder *
-6-
Pour the sauce over the chicken thighs, and the tender Shanghai shallot oil chicken is finished