White-cut chicken with scallion oil

Overview

White-cut chicken with scallion oil is a delicious dish that is full of color, flavor and flavor, and belongs to Cantonese cuisine. It is said that it is best to use Qingyuan chicken from Guangdong. If it is not available in Beijing, ordinary chicken can be used instead. The chicken tastes tender and has the aroma of scallion oil, making it a great dish to go with wine.

Tags

• cold dishes
• chinese banquet
• cantonese cuisine
• old man
• breakfast
• summer recipes
• children's day
• chicken thigh
• chives
• cooking wine
• ginger
• green onions
• june fresh soy sauce
• sesame oil
• white sugar
• garlic
• red pepper
• salt

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Add water to the pot, add scallions and ginger slices, bring to a boil, add chicken legs, add some cooking wine and cook over medium heat for 15 minutes, cover and simmer for 20 minutes.

   

3. 3 Remove and rinse the oil on the surface with cold water, spread sesame oil on the chicken skin and let cool.

   

4. 4 Chop chives, ginger and garlic into mince. Set aside.

   

5. 5 Heat the oil in the wok.

   

6. 6 Prepare a small bowl, add the minced onions, ginger and garlic, and pour the hot oil on top.

   

7. 7 Add June fresh soy sauce, sugar, salt, and sesame oil to a small bowl and stir evenly.

   

8. 8 Cut the cooled chicken legs into pieces and put them on a plate, pour the bowl of juice and sprinkle with red pepper segments.