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by CookWhatHK0 saved
Scallion Oil Chicken steams chicken marinated in ginger, salt and Huadiao wine until tender, then crowns it with a fragrant ginger-scallion oil.
Separate the spring onion into the white and green parts. Dice the green parts and set aside, and lightly smack 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 smack it with the flat of a knife; grate the remaining ginger into a paste 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 in boiling water for 10-15 minutes.
放入滾水蒸 10-15 分鐘。
For the scallion oil, first mix the diced spring onion, grated ginger and a little salt together in a bowl.
蔥油部分，先將蔥花、薑蓉及少許鹽放入碗中拌勻。
Heat the oil, pour it over the scallion mixture and stir quickly to combine.
將油加熱，倒入蔥薑料中，快速拌勻。
Let the steamed chicken cool, then chop it into pieces to finish.
蒸完的雞待涼後，切件即成。
