Occasionally, I try a different way of eating it, but I still keep the original taste of the chicken, but with the added aroma of scallion oil. . From then on, the steamed chicken with onion aroma replaced the white cut chicken as the main character.
There is no doubt that the chickens here are free-range, free-range and free-range chickens, and only free-range chickens can be relied on to make this recipe as simple as possible, with very little seasoning to bring out the best taste.
You can’t go wrong with this super simple recipe, so be sure to give it a try.
|half of sth.|
|a few roots|
light soy sauce
How to Make Steamed Chicken with Scallion Aroma
Wash the chicken halves, rub with a thin layer of salt, sprinkle with white pepper and a spoonful of wine, massage for 5 minutes. Cut a few slices of ginger and knot a few shallots, and let it rest with the chicken in the fridge for 2 hours to taste.
Marinate the chicken, remove the onion knots and ginger, put the chicken in a dish with some depth, steam the chicken in a saucepan with water boiling, open the water, cover and steam on high for half an hour.
Steam the chicken, cut a third of the small bowl of onion, pour in some soy sauce, add a little salt (considering the chicken has been pre-marinated, so salt can be less).
When the chicken is done steaming, take it out to cool and cut it into pieces.
Put some of the chicken juice in a small bowl and microwave it for half a minute, when the aroma of the onion and the chicken juice will come out.
The chicken pieces cut into pieces can be eaten by pouring the green onion aroma on the chicken sauce.