Onion and pepper chicken

Tips

7
After turning off the heat, soak in the original soup and wait for it to cool down naturally

8
Prepare scallion oil: 1 onion, 1 and a half green onions, shredded ginger

9
Heat the pot, add oil, more oil is required, and the best It is best to cover two-thirds of the material.Heat slowly over low heat until all the water in the material has evaporated.You can smell the strong aroma of green onions and the material begins to brown.Turn off the heat

10
Clamp Remove the ingredients from the pot, leaving only the boiled scallion oil

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Pour in the Sichuan peppercorns and saute until fragrant, use a small bowl to mix thoroughly: oyster sauce, salt (you can have more), sugar, chicken Powder, soy sauce, add a spoonful of chicken soup in which the chicken was soaked, pour in, bring to a boil, and finally pour in pepper oil to make onion and pepper juice

12
Take out the cooled chicken , cut into small pieces and place on a plate, sprinkle with shredded green onions, and pour onion and pepper juice to serve



Tips:

Dip Chicken is one of the cooking techniques for chicken: boil ginger and scallion water, add a little salt, then put the whole chicken in, turn to low heat and soak the whole chicken in shrimp eye water.The so-called "shrimp eye water" is to boil the water and reduce the heat until a string of small bubbles the size of shrimp eyes appear at the bottom of the pot.This is an important skill for soaking chicken.
Using ginger and scallion water with a little salt to soak the chicken can prevent the chicken's flavor from being lost in the water.If you use boiling water alone, the chicken will lose all its flavor.Just like the Cantonese old fire soup, first simmer the soup over slow heat, then add salt when drinking.All the umami flavors of the ingredients will be transferred to the soup during the cooking process, and the soup will be delicious~.Therefore, adding salt can lock in the fresh flavor of the meat as much as possible, and the ginger and scallion water can add the aroma of the chicken.This is another important skill for soaking the chicken.
When the whole chicken is soaked for the right time and temperature, the skin is not damaged and the meat is not exposed.The texture of the chicken skin is exposed.Under the translucent texture that is about to be blown away, you can faintly see the tender meat and golden texture.Yellow chicken fat!
As the saying goes: good chicken must have good soy sauce! No matter how good the ingredients are, you must use the right seasonings to make this beautiful chicken.Today, the chicken is served with homemade onion and pepper juice.To make the onion and pepper sauce, you must boil the onion oil first, so my topic today is: Onion Oil is the soul of this dish, and I’m not exaggerating.
Scallion oil is the "base" of the entire sauce.In addition to today's onion and pepper sauce made with Sichuan peppercorns, it has many uses.The "Scallion Oil Sauce*" dish in Cantonese cuisine is very good.For an example, see the blog post: Take a night trip to Lychee Bay and taste “home” Cantonese cuisine! You can copy it at home.Making delicious Cantonese food is no longer a dream.
I would also like to add that scallion oil seems to be sold in supermarkets now.If you find it troublesome, you can go to the supermarket and buy a bottle!
The ingredients used to cook scallion oil are sweet green onions and onions.Therefore, when making the scallion and pepper sauce, you need to add more salt and soy sauce to bring out the umami flavor of the entire sauce.Come on, tender chicken with juicy sauce, it’s hard to taste~.