Make scallion oil chicken, not tender and fishy? Learn 3 skills, it is tender, fragrant and fresh, and it is really delicious

Scallion oil chicken is a traditional famous dish in Guangdong Province, is a classic Cantonese cuisine, Cantonese cuisine is known for its clear, fresh, refreshing, tender, smooth and other characteristics, which is also the characteristics of scallion oil chicken, light and refreshing, delicious and tender, eating is the original taste of chicken, suitable for all ages.                                                                     

【Chicken with scallion oil】

1 chicken, 1 handful of chives, 1 piece of ginger, 1 bowl of cooking wine, salt, appropriate amount of cooking oil.

1. Prepare a chicken, preferably a live chicken bought in the market, freshly killed and cooked, the taste is the best, if you use frozen chicken, the meat quality will be a little worse. Rinse the chicken, soak it in clean water for 1 hour, soak out the blood in the meat, this is the key step to remove the fish, many people don't do it, and cook it directly in the pot, no wonder it tastes bad.

2. Remove from the pot, add an appropriate amount of water, cut a few green onions and ginger slices, throw them in, put in the chicken, pour in cooking wine, add an appropriate amount of salt, turn on high heat, turn to low heat after boiling, and continue to cook for 20 minutes.

After the scum is boiled, it is skimmed off with a spoon, which is the blood that remains in the meat, and if it is not skimmed off, the cooked chicken will still have a fishy smell.

3. If you want to make the color of the chicken more yellow, you can add a few yellow gardenias, or use edible yellow pigment, so that the chicken will be yellow and bright after cooking, and the appearance is very good-looking, tempting the appetite.

4. The chicken does not need to be boiled for too long, it can be done in 20 minutes, and the meat is already cooked. After turning off the heat, do not remove it, and soak it in the soup for 15 minutes, so that the chicken is softer and more flavorful. After soaking, remove the chicken, let it cool and chop it into small pieces, and put it on a plate for later use.

5. Wash the chives, cut them into small pieces, put them in a pot, add an appropriate amount of oil, fry them over low heat until the chives are browned, and turn off the heat. Chop some chopped green onions and place them on top of the chicken and pour in the fried scallion oil.

6. Scoop an appropriate amount of chicken broth, pour in an appropriate amount of light soy sauce, stir well with chopsticks, pour it on the chicken, and the scallion oil chicken is ready.

The cooked scallion oil chicken smells particularly fragrant, tastes smooth and tender, tastes delicious, is not greasy at all, and has no fishy smell, which is very suitable for summer

【Skill Summary】

Making scallion oil chicken is very simple, but there are 3 skills to master to ensure that it tastes delicious.

1. The chicken cannot be boiled directly, and the bleeding water must be soaked in water, which can effectively remove the fishy smell.

2. Don't put spices when cooking chicken, like pepper, star anise, etc., don't bother, put 4 kinds, that is, green onions, ginger, cooking wine, and salt, to ensure the original taste. The cooking time should not be too long, 15~20 minutes is enough.

3. The scallion oil should be fried with chives, not green onions, and the fragrance will be much worse.