Scallion Braised Whole Chicken

Name: Scallion Braised Whole Chicken
Cuisine: Chinese
Ingredients: 1 whole cleaned chicken (approx 1000g, back opened); 250 g scallion; 25 g ginger (sliced); 2 g salt; 15 g cooking wine; 4 g MSG; 5 g sugar; soy sauce, to taste; broth, to taste; starch slurry, to taste; 5 g oil; 10 g scallion oil

A tender, melt-in-your-mouth, and aromatic Beijing-style dish.

Varies

Easy

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Ingredients

cleaned chicken (approx 1000g, back opened) 1 whole

scallion 250 g

ginger (sliced) 25 g

salt 2 g

cooking wine 15 g

MSG 4 g

sugar 5 g

soy sauce to taste

broth to taste

starch slurry to taste

oil 5 g

scallion oil 10 g

Instructions

Prepare ingredients

The chicken is opened from the back, washed inside and out, dried, and evenly coated with a layer of soy sauce.

Deep fry

Heat oil in a pan to 70% heat, fry the chicken until golden brown, then remove.

Steam and pour sauce

Place the fried chicken with the breast side down in a large bowl. Add broth, cooking wine, sugar, soy sauce, ginger slices, salt, MSG, and scallion segments. Adjust color and taste. Steam in a pot until cooked (adjust time based on chicken age and heat; generally steam for about two hours). After steaming, remove scallions and ginger, drain the juice, and invert onto a plate. Pour the drained sauce into a ladle, bring to a slight boil, skim off foam, thicken with water starch, drizzle with scallion oil, and pour over the steamed chicken.