Ingredients
Chicken drumsticks
3 (380g)
Onion
half
Leek
1 stalk
Scallions
1 handful
Ginger slices
3
Cooking wine
1 porcelain spoon
Light soy sauce (for marinating)
2 porcelain spoons
Dark soy sauce (for marinating)
1 porcelain spoon
Salt (for marinating)
0.5 seasoning spoon
Sugar (for marinating)
0.5 seasoning spoon
Starch (for marinating)
2–3 porcelain spoons
White pepper (optional)
to taste
Salt (for seasoning, optional)
0.5 seasoning spoon
Sugar (for 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 green onions, we use three kinds of green onions: onions, scallions and shallots. Onions are cut into large pieces, the white and green onions of shallots are separated, the green onions are cut into large sections, the white and white onions are cut into small rings, and the green onions are not needed.Keep the scallion roots, the frying oil will also be 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 to 5 minutes, the juice will be 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 powder (optional).Then add the last 1/3 of the scallion and green onion whites and mix well.
- Remove from heat and sprinkle with chopped green onions.
