Anhydrous scallion oil chicken

Overview

It comes out of the pan in 20 minutes. It’s very fast. I’m too lazy to cut and cut, so I just tear it up and dip it in some juice. The skin is sticky and the meat is fragrant. I almost ate the whole one in one sitting. If you don’t believe me, try it

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dinner
• broiler
• cooking wine
• light soy sauce
• onions
• salad oil
• sichuan pepper oil
• black pepper
• ginger
• salt
• sesame oil
• small red pepper

Ingredients

Steps

1. 1 Wash and dry the chicken, sprinkle some salt and pepper evenly on the inside and outside, and marinate for half an hour

   

2. 2 Apply a thin layer of salad oil to the bottom of the cast iron pot, slice two large pieces of ginger, wash and cut a handful of green onions into large sections. Spread evenly on the bottom of the pot, preferably covering the bottom of the pot.

   

3. 3 Put the marinated chicken into the pot and pour cooking wine

   

4. 4 Cover the pot and start cooking over medium heat. When steam comes out, reduce the heat to low and turn off the heat after 20 minutes. You can poke it with chopsticks to see if the meat can be easily penetrated. If so, it means the chicken is cooked.

   

5. 5 Drizzle a little light soy sauce on the chicken while it's hot, or steam the fish with soy sauce. Sprinkle a handful of chopped green onions, coriander, and a little red pepper. Take a small pot, pour an appropriate amount of salad oil, a spoonful of sesame oil, and a spoonful of pepper oil. Heat it until it is hot and smoking, then turn off the heat and pour it directly on the chicken. You're done. Let's eat!