How to make scallion oil chicken

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Next, we will introduce to you the scallion oil chicken. Learn it carefully so that you don’t have to envy others in the future.

1. Rinse the three-yellow chicken, remove the internal organs and clean the abdominal cavity, chop off the two chicken feet, add the marinade (3 tablespoons of Shaoxing wine, 4 tablespoons of soy sauce) and spread it all over the chicken body and rub it evenly. Put the chicken in the refrigerator and marinate overnight. After the chicken is marinated, take it out and wipe the chicken body dry with kitchen paper (or clean cloth). Stuff the washed and drained shallots into the opening of the chicken tail, filling the chicken cavity as much as possible.

2. Prepare toothpicks (or needle and thread), and use a few toothpicks to seal the opening of the cocktail with chives stuffed in it (you can also sew it with cotton thread). Heat the oil in a pan, fix the chicken head so that the chicken body is suspended above the pan

3. When the oil temperature is about 70% to 80% hot, scoop up the hot oil with a spoon and slowly and evenly pour it on the chicken until the skin is golden brown. Hold the chicken body with a colander and pour the hot oil on the chicken head and neck until they turn golden brown. Drain the oil from the whole chicken and set aside. Pour the marinade for the marinated chicken into the pot, add half a bowl of ginger water (crush the ginger and add water to mix), bring to a boil, add 10g of rock sugar and cook until dissolved, then add 1 tablespoon of balsamic vinegar to make the sauce

4. Put the whole fried chicken into a clay bowl, pour the cooked sauce on the chicken, then place the bowl on the stove and cover and simmer over medium-low heat. During this process, be sure to turn the chicken over to ensure even coloring. After about half an hour, use a bamboo stick to test the thick part of the chicken. Turn off the heat when it is cooked. Place the cooked scallion chicken on the chopping board, cut open the chicken's abdomen, take out all the scallions, cut the whole chicken into pieces and place them on a plate. Pour the remaining sauce in the bowl into a small dish and serve it with the chicken for dipping.

Today’s introduction to scallion oil chicken ends here. Have you learned it? In fact, the method is simple, you might as well try it yourself.