Scallion Chicken

Overview

No feast is complete without chicken. This year, the second dish of my family’s New Year’s Eve dinner is scallion chicken. This dish is rich in onions, golden in color, and delicious in chicken. It can be said to be full of color, flavor, and flavor! My grandparents raised more than 20 chickens every year in my hometown. Five chickens were specially used for laying eggs, and six chickens were specially used for food during the Spring Festival. The remaining chickens were brought back to our brothers and sisters-in-law. Therefore, when we returned to our respective cities after the Spring Festival, the trunks of every car were full of chickens, eggs, rice, oil, etc.

Tags

• hot dishes
• common dishes
• meat dishes
• cantonese cuisine
• old man
• autumn recipes
• winter recipes
• lunch
• dinner
• edible oil
• grass chicken
• onions
• very fresh soy sauce
• ginger slices
• salt

Ingredients

Steps

1. 1 Half a chicken, a handful of green onions

   

2. 2 Marinate the chicken with a small amount of salt, a tablespoon of very fresh soy sauce, a small amount of green onion and ginger for 1 hour

   

3. 3 Steam the marinated chicken in a steamer. After the water boils, turn down the heat and steam for 15 minutes

   

4. 4 Heat a wok, add oil and green onions, and fry over low heat until the green onions are white and slightly yellow

   

5. 5 Add the green onion segments and continue to fry over low heat until the onion segments are all yellow, then remove the green onions and scoop out the green onion oil and set aside

   

6. 6 Take out the steamed chicken and cut into pieces

   

7. 7 The second soup is very fresh soy sauce, a small tablespoon of chicken soup, a small tablespoon of scallion oil to make a sauce, and pour it on the chicken pieces