蔥油手撕雞腿 Hand-Shredded Chicken Legs with Shallot Oil

今天的菜是“蔥油手撕雞腿”,2隻雞腿, 6粒乾蔥頭, 適量的蔥, 適量的生薑。雞腿洗淨, 水滾後放入雞腿, 水再滾時轉小火, 加一塊薑, 一些蔥白, 加少許紹酒, 用小火煮20分鐘。小火煮了20分鐘, 測試一下是否煮熟,輕易刺入無血水流出, 這是煮熟了, 可以熄火拿出來, 準備一些冰水, 將雞腿放入冰水中冷卻, 一些切碎的蔥, 磨一些薑蓉下去。蔥頭切片。雞腿浸凍了, 撕碎。用中小火炸蔥頭, 不需太大火, 炸到微黃時熄火, 不要炸到太黃, 炸到這樣就可以熄火, 這些炸過的蔥頭用來拌麵或與其他菜一起食也很好味, 薑蔥加少許鹽, 加入蔥油, 試食一下。
Today the dish is "Hand-Shredded Chicken Legs with Shallot Oil", here are 2 chicken legs, 6 shallots, moderate amount of spring onions, moderate amount of ginger. rinse the chicken legs, put in the chicken legs when water is boiling, turn to low heat after water is re-boiled, add in ginger slice, and some stems of spring onions, moderate amount of Shao Hsing wine(花彫酒) /cooking wine, cook for 20 mins on minimum heat. it has cooked for 20 mins on low heat, test if the chicken legs are cooked, pierce into the leg easily and no blood leaks, it means the legs are cooked, turn off the heat and pick them up, make ready chilly boiled water, place the chicken legs into the chilly water to cool down rapidly. some chopped spring onions, grind some ginger to mix with the chopped spring onions. slice the shallots. the chicken legs are cooled down, hand-shred them, deep-fry the shallots on medium low heat, no need high heat, turn off the heat after light brown colour appears, don't deep-fry to golden yellow, this is the desired degree, filter out the deep-fried shallots, the filtered shallots can be served with noodles or other dish, add a bit of salt to the ginger and spring onions mixture, add the shallot oil to the mixture, let me taste it.
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