Braised Chicken with Scallion Oil

Cut the green onions into two pieces, each 3 cm long, and the ginger into 2 cm thick pieces. Crush them on a cutting board and soak in purified water (around 50 ml) for later use.

Soak the thawed chicken drumettes in rice-washing water for 20 minutes (this can more effectively remove the blood), then wash them clean and drain the water.

Deboning, before that, sharpen the kitchen knife first, otherwise it won't be effective.

After deboning, cut it into slightly larger cubes (bigger than cubes, smaller than chunks).

Add half a spoon of pepper, a small spoon of salt, two nozzlefuls of oyster sauce, one nozzleful of soy sauce, and 1/4 spoon of MSG to the diced chicken, and mix. After mixing evenly, add one spoon of oil and continue to mix. Let it sit for 10 minutes, then add the soaked scallion and ginger water in two batches for later use (do not throw away the soaked scallions and ginger, they will still be useful).

Add oil to the pan (heat the pan before adding the oil) and put the cut potato pieces into the pan to fry. The size of the potatoes should be similar to the size of the chicken pieces.

If the color of the fried potatoes is not good enough, you can take them out and fry them again after the oil temperature rises.

Leave some oil in the pot, add bay leaves, star anise, cinnamon, scallions, and ginger (only a small portion of the soaked scallion and ginger water is used, the rest of the ginger is sliced thinly, and the scallions are cut into long sections) and stir-fry until fragrant, then remove the above seasonings.

Add the marinated chicken and stir-fry; once the chicken is completely changed in color, add the garlic cloves and continue stir-frying.

After stir-frying the chicken until the moisture is evaporated, add the previously fried scallion and ginger seasoning and stir-fry. Then add enough hot water to just cover the chicken, bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15 minutes. Add a little salt and soy sauce to season, then add the fried potato pieces and cook over high heat until the sauce is reduced.

Ding ding ding ding, reduce the sauce and take it out of the pot, serve it on a plate (I won't sprinkle sesame seeds or chopped green onions or any of those fancy things).