- Shallots, oil, chicken -
Chicken with Scallion Oil
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Shanghai seems to have a special fate with shallot oil. Shallot oil noodles, shallot oil chicken are let people who eat lingering, simple but full of special Shanghai flavor. There are different methods of onion oil chicken in various places, there are Guangdong version, Shanghai version, and Sichuan spicy version, and it is inevitable that occasionally each family will compete for a high competition. Because I was too busy, I did not go home this Dragon Boat Festival, and when I wrote this copy, I couldn't help but feel a little homesick when I thought of onion oil chicken. For working women like us, it is really not easy to balance career and life, so the method is very important.
We do not need to show the professionalism of a five-star chef at home, but we need to change some dishes and characteristics according to the climate, take care of our own and our family's body, and add different colors to our lives. Then we must be diligent in using our brains and master some clever methods. For example, this chicken with onion oil, which is especially suitable for summer, according to the most professional practice, I am afraid it will take a while. But this simple method taught today does not require any foundation, as long as it is steamed in the pot, with the simplest spices, you can also make a good taste, too suitable for you who are very busy.
Even if you have a family banquet and put on such a dish, it is a very face-saving thing.
- Difficulty -
junior
- Time Time -
Marinating time: 10 minutes
Production time: 30 minutes
- Ingredients -
1 chicken thigh
1 onion
Ginger 1 piece
1 tablespoon cooking wine
1/2 tablespoon light soy sauce
Steamed fish tempeh oil 1 tablespoon
1 teaspoon salt
(Note: 1 tablespoon is approximately equal to 15 grams, 1 teaspoon is approximately equal to 5 grams, and the amount of salt can be adjusted according to personal taste)
- Tips -
1. It must be hot oil poured into the soup, if you add it in reverse, the oil will splash out
2. The chicken thighs should be marinated first, and then they will taste when steamed, which is the most important step
- Directions Steps-
1. After washing the chicken thighs, sprinkle salt on both sides and spread well. Pour in the cooking wine, add ginger slices and green onion and marinate for 10 minutes
2. Place the chicken thighs in a steaming box and steam for 25 minutes. Remove and let cool and cut into chunks for later
3. Pour the soup from the plate into a bowl, then pour in the soy sauce, steamed fish tempeh oil and minced green onion, stir well to make the sauce
4. Then pour the right amount of hot oil into a bowl and pour the sauce over the chicken thighs
5. The tender chicken in shallot oil is finished