Scallion Oil Shredded Chicken

Name: Scallion Oil Shredded Chicken
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes

Steamed free-range chicken legs are hand-torn into tender strips and dressed in a lively sauce of hot oil poured over scallion, ginger and garlic, mixed with the reserved steaming broth, an elegant Cantonese favorite with fresh spring-onion fragrance.

30 minNewEasy Hot Dishes Mix Savory

Instructions

1
Prepare the main ingredients.
2
Clean the chicken drumsticks and place them in a plate, put a small bowl in the center, add 20 grams of ginger slices and 10 grams of chopped green onions, and steam for 30 minutes after the water boils.
3
Put oil in the pan and fry 5 grams of chopped green onions until fragrant.
4
In a bowl, put 20 grams of minced ginger and garlic, 5 grams of minced scallions, and 3 grams of white sesame. Pour hot oil over to release the aroma, then add 15 milliliters of [light soy sauce], 10 grams of [oyster sauce], 1 gram of salt, and 5 grams of sugar.
5
Remove the surface scallions and ginger from the steamed chicken leg and let it cool for a while.
6
Pour the chicken soup from the plate into the seasonings and mix evenly.
7
Debone the chicken leg and shred it into strips, then place them on a plate.
8
Pour in the sauce, and the scallion oil shredded chicken is ready.
9
The meat is tender and fragrant, with a salty flavor accompanied by a hint of scallion and garlic, not oily or greasy, suitable for all ages.
10
Cantonese classic cuisine, a common dish for the New Year's Eve dinner, wishing for a prosperous life in the new year.