Preparation
1 hour
Difficulty
Medium
Roast chicken is one of the delicious chicken dishes that never goes out of style with its delicious and rich flavor, now being transformed with a unique and top-notch recipe that doesn’t require an oven. Let’s get cooking with TasteVN to make the stir-fried chicken with shallot sauce!
Ingredients for Stir-fried Chicken with Shallot Sauce Serves 4
Chicken 1.4 kg Shallots 150 grams Shiitake mushrooms 100 grams Green pepper 50 grams Onion 1/2 bulb Chopped chili 10 grams Spring onion 10 grams Palm sugar 10 grams Salt 10 grams Fish sauce 10 grams Cooking oil 10 grams Annatto oil 10 grams Malt 10 grams Oyster sauce 10 grams Chili sauce 10 grams Soy sauce 10 grams Fermented rice vinegar 10 grams MSG 10 grams Seasoning powder 10 grams
How to choose fresh and delicious chicken
When buying live chicken
- The chicken’s beak is sharp, shiny in color, and there is no slimy discharge from the beak. The chicken’s legs are straight, slender, even, without scratches, chips, or broken nails, and there are no red spots or strange marks on the legs.
- Lift the chicken’s feathers to see thin, soft skin. When gently squeezing the body of the chicken, it feels firm, not flabby, with some large yellow streaks under the breast and wings. Under the wings, in the armpits, you can see the meat; if there are blood vessels, it indicates that the chicken is firm and not fatty.
When buying pre-processed chicken
- The skin of native chickens is light yellow with dark yellow spots in some areas like the breast, wings, and back, while egg-laying chickens are either white or yellow all over (possibly due to harmful dyeing). To distinguish if the chicken has been dyed, observe if the skin is yellow and the fat inside is white; that indicates chemically dyed chicken.
- Native chicken skin is thin, smooth, and highly elastic. Choose chicken meat that looks fresh, has no foul smell or antibiotic smell, and the skin has no bruises or blood clots. To buy good chicken, avoid those that are dark because they are chickens that died before processing.
- Additionally, to avoid buying water-injected chicken, pay attention and press on the suspected areas (mainly thighs and breasts) to check; if it feels flabby, slippery, or deformed, do not buy it. These injected chemicals are not good for health.
How to prepare Stir-fried chicken with onion sauce
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Prepare the ingredients
Crush the shallots. Take about 20 grams of shallots and finely chop them.
Soak the shiitake mushrooms until soft, then cut into strips. Chop the onion and spring onion finely. Crush the green pepper.
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Prepare and marinate the chicken
The chicken should be cleaned, plucking out the pin feathers (small, fine, black feathers still stuck to the chicken’s skin), rub a little salt or lemon on the chicken skin to clean it and reduce the odor, then rinse with water until clean and let it drain.
Using a small, sharp knife, carefully remove the cartilage from the part of the chicken’s windpipe, the thigh bones, and the wing bones. Only keep the meat and skin.
After cleaning the chicken, place 1/2 crushed shallots and 1/2 green pepper inside the chicken, then use a bamboo stick to secure it tightly.
How to clean chicken without odor
- To prevent the chicken from smelling, you need to remove all feathers, including pin feathers (fine feathers) to keep the chicken white, clean, and less smelly.
- Mix a solution of vinegar and salt in a ratio of 2 salt : 1 vinegar and apply it all over the chicken, rubbing several times and then rinsing thoroughly with clean water.
- Rub a few slices of lemon with a little salt on the chicken meat. Crush 1 piece of ginger and a little white wine, massage it onto the chicken and let it rest for 30 minutes before cooking.
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Boil chicken
Place a pot on the stove, boil water until it bubbles. Add 1/2 teaspoon of salt, 2 teaspoons of seasoning powder, 2 teaspoons of malt syrup, 5 teaspoons of soy sauce, and 30 grams of crushed shallots into the boiling water, and stir well.
Next, add the chicken and boil for about 20 minutes, then turn off the heat, let the chicken sit in the pot for another 15 minutes to absorb the flavor, then take it out and let it drain.
Tip: You should boil the chicken first with spices before frying it. Doing this will help the chicken cook faster, save cooking time, make the skin firm, crispy, flavorful, and look better when fried.
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Make shallot sauce
Place a pan on the stove, heat the pan with 1 teaspoon of annatto oil. Add the minced shallots and sauté until fragrant.
Then, gradually add the chopped onions, crushed green pepper, minced shiitake mushrooms, and chopped chili, and stir evenly.
Add 300ml of filtered water, 1/2 teaspoon of seasoning powder, 1 teaspoon of palm sugar, 2 teaspoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of chili sauce, 1/2 teaspoon of rice vinegar to the pan, stir well, and simmer for another 5 minutes. Turn off the heat and add the green onions to finish.
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Frying Chicken in a Pan
Place a pan on the stove, add cooking oil. When the oil is hot, add the chicken and fry over medium heat until the chicken is golden brown. Use a spoon to scoop oil and drizzle it evenly over the chicken for an additional 5 minutes to make the skin crispy, then remove it to oil-absorbing paper.
Cut the chicken into bite-sized pieces, then drizzle sauce on top and decorate it nicely to complete.
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Final Product
The fried chicken in scallion sauce when completed has a beautiful golden color. The pieces of fried chicken are fragrant, sweet, blending in a rich sauce with a strong scent of scallions. This dish is best enjoyed with hot rice or bread.
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With a simple method, easily found ingredients, and an extremely quick preparation process without the need for an oven, you can make pan-fried chicken in shallot sauce to treat your family! What are you waiting for? Get into the kitchen and make this delicious dish right away. Wish you success!
*Refer to the recipe and images from the YouTube channel Delicious Everyday
