Braised chicken with scallion oil, should you fry the chicken or scallion oil first? Follow the master, the yellow stewed chicken is not as delicious as this

Today's stewed chicken with scallion oil is chicken thigh meat, since it is stewed chicken with scallion oil, scallion oil is naturally indispensable, scallion oil should be freshly made to be delicious, and the green onion fragrance is stronger.

Braised chicken in scallion oil

Main ingredients: chicken thighs, shallots, garlic

Detailed production steps

1. When buying chicken drumsticks, let the store cut them directly into pieces, which is convenient and trouble-free.

   
   

2. Blanch the chicken thighs in a pot under cold water, and put cooking wine and ginger slices to remove the fishy smell. Remember: do not put hot water in the pot, it will make the meat tight, the blood water cannot be forced out, and the stewed chicken thigh meat will not be soft.

3. Blanching time should not be too long, 3-5 minutes, remove the chicken, and then turn off the heat.

4. Wash and drain the shallots, cut them into long sections, and separate the roots from the green onion leaves.

5. Put oil in the pan, slowly fry the roots of the shallots over low heat, and then put the green onion leaves when they are slightly browned.

6. When the green onion leaves become browned, remove them. Remember: If the fire is too big, it will be easy to fry and the taste will be bitter.

7. Stir-fry the chicken with the fried scallion oil from the bottom of the pan, adding the garlic and ginger slices at the same time. The master said: When stewing chicken, be sure to put whole garlic, it is particularly fragrant.

8. Stir-fry for 3 minutes, there will be bursts of scallion oil fragrance coming to your nose, then pour in cooking wine, light soy sauce, dark soy sauce, oyster sauce, rock sugar, and continue to stir-fry.

9. After stir-frying and coloring, pour in hot water, just over the chicken.

10. Simmer over medium-low heat for 20 minutes, sprinkle salt to taste, and then add the fried shallots, which will make the green onions more fragrant and tasty.

11. Then reduce the juice on high heat, turn off the heat and sprinkle a little green onion, and the smell is drooling.

The master taught me how to make scallion oil chicken, and I ate it cleanly, it was tender, juicy and flavorful, and the yellow stewed chicken was not as delicious as this.

Tips:

When frying scallion oil, be sure to fry it slowly over low heat to avoid bitterness. When the chicken pieces are stewed, the garlic must be enlarged. Before the juice is reduced on high heat, put the fried shallots in the pot to make them taste more fragrant.

The chicken thighs are well cooked and will be fine in 20-30 minutes.