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Scallion Oil Chicken na pinasingawan ang manok na minarinate sa luya, asin at Huadiao wine hanggang lumambot, tinutupan ng mabangong ginger-scallion oil.
Ihiwalay ang dahon ng sibuyas sa puti at berdeng bahagi. Hiwain nang maliit ang berde at itabi, at hampasin nang bahagya ang puti gamit ang patag ng kutsilyo.
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.
Hiwain ang kaunting luya at hampasin ng patag ng kutsilyo; kudkurin ang natitirang luya at itabi.
Slice a little ginger and smack it with the flat of a knife; grate the remaining ginger into a paste and set aside.
I-marinate ang manok sa puti ng dahon ng sibuyas, hiwa ng luya, asin at Huadiao wine ng 30 minuto.
Marinate the chicken with the spring onion whites, ginger slices, salt and Huadiao wine for 30 minutes.
Pasingawan sa kumukulong tubig ng 10-15 minuto.
Steam in boiling water for 10-15 minutes.
Para sa scallion oil, haluin muna ang dahon ng sibuyas, kudkod na luya at kaunting asin sa isang mangkok.
For the scallion oil, first mix the diced spring onion, grated ginger and a little salt together in a bowl.
Painitin ang mantika, ibuhos sa halong sibuyas at haluin nang mabilis.
Heat the oil, pour it over the scallion mixture and stir quickly to combine.
Palamigin ang pinasingawang manok, pagkatapos hiwain at tapos na.
Let the steamed chicken cool, then chop it into pieces to finish.
