The most fragrant stewed chicken in scallion oil ever

I bought three chicken thighs and have been struggling with what to cook... Tangled and tangled, I still chose to make stewed chicken with scallion oil (˶ ̅᷄ ⁻̫ ̅᷅˵) with three kinds of green onions: onions, shallots, and green onions, and the fried scallion oil is really fragrant~ The fried vegetables are delicious! And add the green onion white three times to maximize the fragrance of the green onion ~ It's worth a try :P

Ingredients

Chickenthigh 3 pieces(380 g)

Onion 1

Greenonion 1 piece

shallot 1 hand

gingerslices 3 slices

Cookingwine 1 whiteporcelainspoon

Lightsoysauce(marinated) 2 whiteporcelainspoon

darksoysauce(marinated) 1 whiteporcelainspoon

Salt(pickled) 0.5 seasoningspoon

Sugar(pickled) 0.5 seasoningspoon

Starch(pickled) 2~3 whiteporcelainspoon

Whitepepper(optional) Appropriateamount

Salt(totaste)(optional) 0.5 seasoningspoon

Sugar(totaste)(optional) 0.5 seasoningspoon

Cooking Instructions

Remove the chicken thighs from the bones and cut them into small pieces.

It is best to use chicken thighs, which are more tender and not easy to firewood. It can also be replaced with chicken nuggets, but not old hens, which will not rot in a short time.
Add light soy sauce, dark soy sauce, salt, sugar, ginger slices, stir well, then add starch to lock in moisture, and marinate for 20 minutes.

Prepare the ingredients while marinating.
To maximize the complex aroma of the green onions, we use three types of green onions: onions, green onions, and shallots.

Cut the onion into large pieces, separate the shallots and shallots, cut the shallots into large sections, cut the shallots into small rings for the white and green onions, and the green onions are not needed.

The shallots are kept, and the frying oil is also fragrant.
Put a little more oil in the pan, start frying the onion at a medium oil temperature, don't wait until the oil temperature is very hot before putting the onion, one is easy to splash oil, and the other is easy to paste.
Fry until browned, take it out, and don't want it.
Then put the green onions, and fry them until browned, and take them out immediately if they are a little blackened, and don't want them.
Add the shallots, fry and remove the golden brown.
Put 1/3 of the white onion and green onion white in the oil.
Fry until lightly browned and pour out with the oil. This is the fried scallion oil, which is slightly green and fragrant.
Add a little freshly fried scallion oil to the pan and heat the pan. The process of frying scallion oil is equivalent to moistening the pan, so heat the chicken directly, set it on medium and high heat, color one side and then turn it over.

Don't turn the chicken over as soon as it gets out of the pan, it's easy to get out of the water, and it won't be fragrant.
After stir-frying on both sides, add 1/3 of the white shallots and green onions, and stir-fry until fragrant.
Add a little boiling water, turn to high heat and cook for 3~5 minutes.

Stir constantly halfway through, because the sauce is rich and starchy, and it is easy to paste the pan.
After 3~5 minutes, the juice is almost to this level, taste the taste, decide whether to add salt and sugar, add salt if the saltiness is not enough (optional), add sugar if the seasoning is not enough, you can add an appropriate amount of white pepper (optional).

Then add the last 1/3 of the shallot and green onion and stir well.
Remove from the pot and sprinkle with chopped green onions~
It looks super tempting (///â–½///)