What is the authentic way to cook scallion chicken?

There is a specialty dish in Guangdong called scallion oil chicken. It requires a whole chicken and some shredded scallions, ginger and garlic. Because people in Guangdong prefer light food, this Thai dish does not contain chili peppers. Instead, it contains rice wine and MSG to remove the fishy smell of the meat. It is more suitable for health preservation in autumn.

Cuisine: Cantonese

Ingredients/Seasoning: 1 chicken (about 2 pounds), 1/2 cup of chopped green onion, 1/2 cup of chopped ginger, a pinch of pepper, 4 tablespoons of oil

Seasoning A: 1 tablespoon salt, 2 tablespoons rice wine, a little MSG, 5 scallions, 5 slices of ginger

Seasoning B: 1/2 tbsp cornstarch, 1 tbsp water

Function classification: Autumn health recipes

Preparation time: 5-10 minutes

Taste: salty

Production Process

(1) Clean the chicken, wipe dry, apply Seasoning A evenly inside and outside the chicken, and marinate for 2 hours. Then put the chicken body upwards into the steamer and steam it over high heat for 20 to 25 minutes. (2) When the chicken is cooked, take it out, cut it into pieces and arrange it on a plate. Then, sprinkle the chicken with shredded green onion and ginger and sprinkle with pepper.

(3) Heat 4 tablespoons of oil in a pan and pour over the scallions and ginger. Take 1/2 cup of the remaining steamed chicken sauce and thicken it with seasoning B. Pour the sauce over the chicken and it will become the fragrant scallion chicken.

Method

1. Wash the whole chicken, do not cut it, shake off the water on the chicken, and wash the green onions. The green onions do not need to be cut short, just roll them up. The more green onions, the better;

2. Wash the pan and add half a bowl of oil. When the oil is hot, put all the scallions in. When the oil is fragrant, put the whole chicken in. Fry the chicken skin with the scallion oil until it is golden. Then take the chicken out of the pan. This will greatly increase the aroma and color while frying the chicken skin oil.

3. Pick up the sautéed scallions and stuff them into the chicken. Add some oil to the pan, then add ginger, ginger seed, and garlic to sauté until fragrant. Add soy sauce, oyster sauce, and then a small amount of cooking wine and a few drops of dark soy sauce. A small amount of wine is to increase the flavor, and a few drops of dark soy sauce are to increase the color. Don't add too much. Add an appropriate amount of salt so that it will be tasty.

4. When the above ingredients are cooked in the pot, put the chicken in, then pour a small amount of water around the pot to avoid burning the bottom of the pot. Cover the pot and simmer for 10 minutes, then turn the other side of the chicken and simmer for another 10 minutes. Turn it back and forth 2 times, and simmer for a total of 30-40 minutes before serving.