Hand-Shredded Chicken Legs with Shallot Oil
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 Shaoxing wine /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