Ingredients
Chicken legs
3 pieces (380g)
Onion
Half
Leek
1 stalk
Spring onion
1 bunch
Ginger slices
3 slices
Cooking wine
1 white porcelain spoon
Light soy sauce (marinade)
2 white porcelain spoons
Dark soy sauce (marinade)
1 white porcelain spoon
Salt (marinade)
0.5 seasoning spoon
White sugar (marinade)
0.5 seasoning spoon
Cornstarch (marinade)
2-3 white porcelain spoons
White pepper powder (optional)
to taste
Salt (seasoning) (optional)
0.5 seasoning spoon
Sugar (seasoning) (optional)
0.5 seasoning spoon
How to make scallion chicken
- Debone the chicken legs and cut them into small pieces. It is best to use chicken thighs, which are more tender and less likely to become tough. You can also use chicken nuggets, but don’t use old hens, as they won’t cook well in a short time.
- Add light soy sauce, dark soy sauce, salt, sugar, and ginger slices, stir well, then add starch to lock in moisture and marinate for 20 minutes. While marinating, prepare the ingredients.
- In order to maximize the extraction of the complex aroma of shallots, we use three kinds of shallots: onions, scallions, and shallots. Cut the onions into large pieces, separate the white and green parts of the shallots, cut the green parts of the shallots into large sections, cut the white and white parts of the shallots into small circles, and do not need the green parts of the shallots. Keep the roots of the shallots, which will also make the frying oil fragrant.
- Put a little more oil in the pan, and start frying the onions when the oil is at medium temperature. Do not wait until the oil is very hot before adding the onions, as this will easily cause oil to splash or burn.
- Fry until golden brown and remove from the pan.
- Add the green onions and fry until browned. If they turn a little black, remove them immediately and discard them.
- Add the shallot roots and fry until golden brown.
- Put 1/3 of the scallion and green onion whites in the oil.
- Fry until light yellow and pour out the oil. This is the fried scallion oil, slightly green and very fragrant.
- Add a little fried scallion oil to the pan and heat the pan. The process of frying scallion oil is equivalent to lubricating the pan, so fry the chicken directly in the hot pan, and set it on medium-high heat. Turn it over after one side is colored. Don’t turn the chicken over as soon as it is put into the pan, as it will easily release water and lose its fragrance.
- After both sides are browned, add 1/3 of the scallion and green onion whites and stir-fry until fragrant.
- Add a little boiling water and cook over high heat for 3 to 5 minutes. Stir constantly during the process because the sauce is thick and contains starch, which can easily cause the pot to stick.
- After 3-5 minutes, the juice is almost reduced to this level. Taste the taste and decide whether to add salt and sugar. If it is not salty enough, add salt (optional). If it is not seasoned enough, add sugar (optional). You can add appropriate amount of white pepper (optional). Then add the last 1/3 of the scallion and green onion whites and stir well.
- Remove from heat and sprinkle with chopped green onions.
