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by CookWhatHK0 saved
Scallion Oil Chicken pairs tender steamed chicken with a fragrant ginger-scallion oil flashed with hot oil, then finished over rice.
Separate the spring onion into white and green parts. Dice the green parts and set aside; flatten the white parts with the flat of a knife.
將蔥切成蔥白和蔥花兩部分。蔥花切粒備用，蔥白用刀面拍幾下。
Slice a little ginger and flatten it with the flat of a knife; grate the remaining ginger and set aside.
將少許薑切片，用刀面拍幾下，餘下的薑磨成茸後備用。
Marinate the chicken with the spring onion whites, ginger slices, salt and huadiao wine for 30 minutes.
將雞用蔥白、薑片、鹽及花雕酒醃 30 分鐘。
Steam over boiling water for 10 to 15 minutes.
放入滾水蒸 10 至 15 分鐘。
For the scallion oil, first combine the diced spring onion greens, grated ginger and a little salt in a bowl.
蔥油部分，先將蔥花、薑蓉及少許鹽放入一個碗中拌勻。
Heat the oil, pour it over the scallion mixture and stir quickly to combine.
將油加熱，倒入蔥料中，並快速拌勻。
Once the steamed chicken has cooled, chop it into pieces and it is done.
蒸完的雞待涼後，切件即成。
