Delicious every day, Green oily chicken (detailed edition. Those who ate not to forget is delicate) practice

I am a person that loves to eat chicken particularly, next kitchens also learned a lot of kinds ten years to gallinaceous cooking, the green oily chicken that makes today is sweet and not be bored with, the collocation of green oil and chicken is of a lot of people love most, but this dish also has a variety of ways, and my method is simple easy control, it is the practice that abecedarian succeeds very easily, everybody can try.

With makings

Chicken	1 (2 jins of dotty compare easy tasty)
Ginger	A few + end of a bit ginger
Green	(onion is OK also)
Salt	Right amount
White pepper	Right amount
Evaporate fish Chi is oily	Right amount

Green oily chicken (detailed edition. Those who ate not to forget is delicate) practice

The earthy chicken of food market firm try to win sb's favor, probably 2 jins many dot, smaller fat oil is not much also
The bath that use Qing Dynasty is clean
The chicken that washs clean wants drop to do moisture, mix in salt of the daub on the body next white pepper, outside and in is massaged, let condiment can even tasty reachs each place of chicken, souse 2 hour or longer. . .
Cut a few ginger
Get on Jiang Fang with the body in gallinaceous abdomen, will whole chicken is installed put evaporate of conflagration of a pot for steaming food 25 minutes or so next into an a bit deeper bowl, the time with ripe evaporate also should be decided according to the size of own chicken, squashy went.
Take air from a pot for steaming food cool
Air is cool good gallinaceous stripping and slicing is placed dish
The chicken broth that comes out the evaporate in big bowl is not wasteful, enter dish in.
Green cuts paragraphs small
Small fervent oil explodes first onion, onion becomes brown
Enter green leaf of green and Jiang Mo again, it is good that this part passes to fall, prevent light green to become yellow not good-looking
Explode sweet good oily green shovel comes out to drench the lid is on chicken, again proper drench Chi of fish of evaporate of on a few small spoon is oily, green oily chicken has been done.
Be delicate!
Very delicate still!

Small stick person

1. some classmates do not know to want to put how many salt to come at the beginning the whole body of daub chicken, irrespective, if from the back when eating, feel insufficient flavour is not quite salty, can drench more finally Chi of fish of evaporate of a few spoon is oily. 2. The time of souse chicken grows a bit meeting to compare tasty, when I am done, bloated one afternoon, probably 5 hours

2020-01-06