小菜
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蔥油雞以薑、鹽及花雕酒醃雞蒸至嫩滑，再淋上熱油爆香的薑蔥油，惹味送飯。
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。
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.
將少許薑切片用刀面拍幾下，餘下的薑磨成茸後備用。
Slice a little ginger and smack it with the flat of a knife; grate the remaining ginger into a paste and set aside.
將雞用蔥白、薑片、鹽及花雕酒醃 30 分鐘。
Marinate the chicken with the spring onion whites, ginger slices, salt and Huadiao wine for 30 minutes.
放入滾水蒸 10-15 分鐘。
Steam in boiling water for 10-15 minutes.
蔥油部分，先將蔥花、薑蓉及少許鹽放入碗中拌勻。
For the scallion oil, first mix the diced spring onion, grated ginger and a little salt together in a bowl.
將油加熱，倒入蔥薑料中，快速拌勻。
Heat the oil, pour it over the scallion mixture and stir quickly to combine.
蒸完的雞待涼後，切件即成。
Let the steamed chicken cool, then chop it into pieces to finish.
