The traditional dish in Cantonese cuisine,"Steamed Chicken with Scallion Oil", is very famous and one of the representative dishes in Cantonese cuisine. In banquets, it is usually served as a white brine platter to entertain guests. It tastes original and authentic!
I also often cook this dish, mainly because it is simple and convenient to prepare, tastes good, and chews crispy and tender. Especially after serving, it looks beautiful, giving people an atmosphere.
But later I concluded that if I followed the original method, it would taste a little lighter, and everything would have to be dipped in the sauce. Through improvements, I have made the taste of the brine heavier, and the chicken has a salty and light taste. Even if it is not dipped in the sauce, the taste is still beautiful!
Today, let's first make the "chopped chicken with scallion oil" in this Cantonese dish. The main methods are as follows;
Chicken with Scallion Sauce
Recipe Recommendations
- Qingyuan chicken 一只 900 grams
- chives appropriate amount
- fresh soy sauce 25 grams
- Jiang 20 grams
- geranyl 2 tablets
- onion 30 grams
- Angelica dahurica 1 grams
- octagonal 1 piece
- nutmeg 1 grams
- pepper 20 grains
- cinnamon 2 grams
- salt 30 grams
- yellow wine 20 grams
- qingshui appropriate amount
- ice water appropriate amount
- salty and fresh
- quick-boiled
- ten minutes
- simple
Steps for Chicken with Scallion Sauce
1
Add spices to the soup pot.
2
Pour in 30 grams of salt.
3
Pour in appropriate amount of rice wine and bring to a boil.
4
Make dipping sauce; pour the sand ginger powder into a bowl.
5
Add the chives.
6
Cook appropriate amount of onion oil with a spoon.
7
Heat the scallion oil, pour the hot oil into a bowl to stimulate the aroma of chives and ginger powder.
8
Pour a little fresh soy sauce into a bowl and set aside.
9
Tie the leg bones of the chicken with string.
10
The white marinated soup in the pot has been boiled, change to medium heat, and make the soup noodles boil slightly.
11
Pick up the chicken and place it in the soup, press with a spoon to immerse it in the soup, blanch for 5 seconds and remove it.
12
After fishing it out, pick up the string of the chicken leg, use a spoon to scoop the boiling soup and pour it into the stomach of the chicken, pour three to five spoonfuls.
13
Then, the chicken was immersed in the hot soup again for scalding, and then taken out again and poured the hot soup into the chicken's abdomen, repeating the operation seven times in total.
14
Finally turn off the heat and soak the chicken in hot soup and cover it for 15 minutes. The so-called "seven up and eight down operating procedures" will be completed.
15
Soak the chicken for 15 minutes and remove it, then quickly put the chicken into ice water and soak for 5 minutes.
16
After soaking, remove and control the water in the chicken chamber.
17
Put the chicken on the chopping board and start chopping, first chop off the chicken neck.
18
Then cut off the chicken's wings and legs.
19
First, cut the chicken head and the bad parts, such as the back bones, and chop them to the bottom of the plate.
20
Cut the chicken wings and chicken legs into pieces, place them into a plate and set them up.
21
Finally, cut the relatively beautiful and tidy chicken breast into eight pieces and cover it on the surface of the chicken.
22
Drizzle the chicken with scallion oil and serve. Serve with a small plate of dipping sauce. At this point, the operation is all completed.Chicken with Scallion Sauce Make Tips
Characteristics of this dish: The color is white and shiny, the fragrance of scallion oil is fragrant, the skin is crisp, the meat is tender and smooth, and the flavor is delicious. Warm tips: 1. To make this dish, it is best to use Guangdong's "Qingyuan Chicken". If you don't have it, you can also use ordinary chicken instead, but pay attention to the heat, because the maturity of the chicken is very different. The weight of the chicken is better at 750-900 grams after cleaning. 2. When operating in all directions, it is best to use a larger hand spoon to pour soup into the chicken belly, so that the soup can be maintained at a certain temperature. The hole at the opening of the chicken breast neck should be smooth, so that the soup can flow out quickly after being poured, so that the heat from the inside out of the chicken can slowly penetrate. You should not perm for too long each time. If you perm for a long time, the skin will become unbeautiful. This traditional Cantonese dish "Steamed Chicken with Scallion Oil" with a large fried spoon is ready. The skin is crispy, the meat is tender and original, and it is served with dipping ingredients. It tastes very delicious and smooth for friends to refer to!