蔥油雞 Chicken in Spring onion and shallot sauce

Ingredients:

Fresh三黃雞

Lots of spring onion

Ginger

Shallots

salts

Method:

1. Day before cooking, buy 三黃雞 from market clean and rinse chicken well, wipe dry.

2. Use 2 tbsp salt to marinate stomach another 2 tbsp on top of chicken massage well for 30 min then turn chicken around upside down and add 2 tbsp salt to marinate bottom side facing up for another 30 min.

3. Rinse away all salt and wipe dry chicken.

4. Prepare a marinate of 2 to 4 tbsp chinese wine, sugar, chicken powder, white pepper. Massage chicken well, put to ziploc bag, then to fridge overnight.

4.  On the day of cooking, 2 hrs before cooking, place chicken to room temperature.

5. Boil a tall pot of water with ginger slices and spring onion knots and stair ainses, put chicken to hot water, hold the neck to make 3 swirls inside the boiling water, then remove chicken and put to ice water for 3 to 5 min.

6. Reboil the pot of water, put chicken back to pot, keep high fire until bubble returns. Then immediately switch off fire, cover pot n wait for 25 min. 

7. Remove chicken carefully n place chicken to a big bowl of ice water for 5 min.

8. Before carving chicken, prepare spring onion sauce:  clean and wipe dry lots of spring onion, and minced neatly and put to a bowl and add 1 tsp of salt. 

9. mash ginger to shreds and minced shallot, deep fried until golden. Filter oil. Keep golden ginger n shallots and oil separately. 

10. Heat up another pot of veg or corn oil until small bubbles come up if u put chopsticks inside. Pour hot oil to the bowl of minced spring onion and sat, then add the ginger shallot oil. mix well and add some 椒鹽, check taste. 

11. Plate the spring onion sauce on bottom of serving plate, place the carved chicken on top, then golden ginger n shallots on top of chicken, then spoon some more spring onion oil on top.

Serve and enjoy!!