Easy-to-Learn Scallion Oil Chicken: Crispy Skin, Tender Meat, and Rich Scallion Flavor – Delicious Cold or Warm
This issue's introduction: Qingming Festival is also known as the Cold Food Festival. It is said to have been ordered by King Qin Shi Huang to commemorate Jie Ziyun. On this day, fireworks were forbidden, and only pre-prepared cold dishes were eaten. Scallion Oil Chicken is one such dish. The recipe is simple, the finished product has a glossy appearance, the skin is crisp and the meat is tender, with a rich scallion fragrance, and it's even more delicious when eaten cold.
Scallion Oil Chicken
I. Preface
"On the eve of Qingming Festival, the rain falls incessantly, soaking the streets and causing pedestrians to lose their souls." For several consecutive days, the rain has continued, and the endless rain is like our endless thoughts of the deceased. Ancestor worship and filial piety, expressing gratitude for the blessings of our ancestors, and conveying our heartfelt sorrow – this is a traditional custom. However, once gone, we should live well and make the most of each day. I think this is also the greatest wish of our family for the deceased. Food is a comfort, both in sadness and in happiness. We should eat when we're sad, and even more when we're happy. Life is full of joy, sorrow, anger, and fear, and we need food to accompany us.
Scallion Oil Chicken
Qingming Festival is also known as the Cold Food Festival, traditionally, King Qin Shi Huang ordered that on this day fireworks were forbidden, only pre-prepared cold food could be consumed.
Scallion Oil Chicken
Qingming Festival is also known as the Cold Food Festival. It is said to have been ordered by King Qin Shi Huang to commemorate Jie Ziyun. On this day, fireworks were forbidden, only pre-prepared cold dishes could be consumed.Scallion Oil ChickenSince we've talked about cold dishes, today I'm going to share
Scallion Oil Chicken
the recipe is simple, you only need one chicken, the finished product has a glossy appearance, the skin is crisp and the meat is tender, with a rich scallion fragrance, and it's even more delicious when eaten cold.
II. Production ProcessIngredient Display
1, Ingredient Preparation:
Half a young hen about 1 (approximately 1 pound), a bunch of scallions, a piece of ginger, two red onions. Prepare some ice cubes and cold water in advance.
Tip: In my previous articlePineapple Chicken, I said that one chicken makes two dishes. When making scallion oil chicken, try to choose a younger hen. Red onions also have a rich scallion fragrance, which is great for making dipping sauce. If you don't use small scallions, it doesn't matter. Ice cubes and cold water are used to cool the steamed chicken.Marinate for one hour
2, Marinate for one hour:
Clean and pat dry the chicken, use bamboo skewers to poke holes all over the chicken, with one spoonful of salt, one spoonful of (liú jiǔ - rice wine), several slices of ginger and scallion segments, evenly applied to the chicken, marinate for one hour, remove the scallions and ginger, and wash the chicken clean and pat dry.
Tip: The purpose of marinating is to remove the fishy smell and add flavor. You can use Baijiu (white liquor) instead of rice wine. Don't use the scallions and ginger after marinating.Prepare auxiliary materials
3, Prepare auxiliary materials:
While the chicken is marinating, slice ginger into pieces, some slices and some minced. Tie the scallions into a knot, cut one into segments, one into pieces, and separate the white and green parts. Chop the red onions.
Tip: I recommend using yellow ginger, which has a stronger ginger flavor. I recommend using small scallions, which have a stronger scallion flavor. For scallions, use the root section with a colored part, which has a stronger scallion flavor.
Re-apply ginger and scallions
Water boils, steam into the potSteam for 12 minutes
4, Steam the chicken:
Pour the marinated and washed chicken into a dish, re-apply ginger slices and scallion segments, place the scallions, ginger slices under the chicken, wait for the water in the steamer to boil before putting it in, steam for 12 minutes.
Tip: You can place two chopsticks or racks under the chicken body to create space, making the steam circulate faster and help the meat mature. Depending on the size of the chicken, about 12-15 minutes is enough to steam a half-chicken. You can also steam the whole chicken, which is easier to cook and more environmentally friendly. To determine if the chicken is cooked through, the chopsticks should be able to easily penetrate the chicken leg, and there should be no blood or water. Of course, you can also boil it. However, I personally prefer steaming it, because the chicken skin is drier.
Prepare a bucket of ice waterSoak in ice water to cool down
5, Cool the chicken with ice water:
As soon as the chicken is steamed, take it out and immerse it in a prepared bucket of ice water to cool down until it's cool.
Tip: If the chicken is hot and immediately immersed in ice water, the sudden temperature change will tighten the chicken skin, making it crisp and tender. In cold weather, you can directly let it cool.Cut into pieces and arrange on a plate
6, Cut and arrange the plate:
Cut the cooled chicken into pieces and arrange it on a plate.
Small fire fry scallion segmentsFry scallion segments until golden brown
7, Make scallion oil:
Heat oil in a pan, add scallion segments, fry over low heat until the scallion segments are golden brown, then remove the scallion segments and reserve the oil.
Tip: This step is crucial. When making scallion oil chicken, the chicken is important, and the scallion oil is also important. Fry the scallion segments over low heat to make the scallion oil fragrant and golden. Separate the white and green parts of the scallions and fry them separately, because the white part is solid and the green part is hollow. The frying time is not the same.
Small fire stir-fry ginger and scallion mincedAdjust the dipping sauce
8, Adjust the dipping sauce:
Heat the scallion oil in a pan, add ginger minced and chopped red onions, scallion white minced, stir-fry over low heat until fragrant, then pour into a bowl, add a little steamed chicken dish broth, stir-fry to make the dipping sauce.
Tip: If you prefer a fresher dipping sauce, you can skip frying these ingredients. Heat the scallion oil until it smokes, and pour it directly onto the ingredients.9, Pour the dipping sauce
Pour the dipping sauce evenly onto the chicken pieces arranged on the plate, sprinkle with chopped scallions, and it's ready.
Glossy appearance
Crisp skin and tender meat
Rich scallion fragrance
Scallion Oil Chicken – Glossy appearance, golden dipping sauce, crisp skin and tender meat with rich scallion fragrance.
III. Experience Summary and Review
1. Scallion Oil Chicken is glossy with golden dipping sauce, crispy and tender, and has a rich scallion fragrance.
2. Choose a younger hen, the chicken meat is tender and beautiful. Marinate the chicken beforehand to remove the fishy smell and add flavor. Prepare ice water in advance to cool the steamed chicken.
3. Marinate first, then apply ginger and scallions. Steam for about twelve minutes. Take it out and soak it in ice water to cool down, then take it out and cut it up to arrange it on a plate. Fry scallion segments over low heat to make scallion oil fragrant. When scallion segments are golden brown, remove and reserve the oil. Add minced ginger and scallions and stir-fry over low heat to make them fragrant. Add a little steamed chicken dish broth and stir-fry to make it fragrant. Stir it evenly and pour it onto the chicken pieces.
IV. Postscript
1. Original Unspoken – Please do not copy. If you like it, please like, collect and forward it freely.
2. This is only a summary of my personal experience, purely a personal point of view. I am a foodie and I love to explore the taste of food. I pursue healthy and delicious home-cooked meals and I don't use MSG or chicken powder. I like to explore the taste of ingredients themselves and pursue less oil, less salt and less sugar. I like to record the beautiful daily life through my lens.
