Material:

- Chicken: 500 g (preferably chicken thighs or chicken thighs)

- Shallot: 2 sticks

- Ginger slices: 5 slices

- Garlic cloves: 3 cloves

- Light soy sauce: 2 tablespoons

- Cooking wine: 1 tablespoons

- Sugar: 1 teaspoons

- Salt: to taste

- Cooking oil: Appropriate

- Fresh water: Appropriate amount

Steps:

1. Prepare the ingredients: Wash and cut the chicken, cut the green onion into sections, slice the ginger, and crush the garlic.

20. Marinate the chicken: Put the chicken in a bowl, add light soy sauce, cooking wine and sugar, mix well and marinate for 0 minutes.

3. 炒制雞肉：鍋中倒入適量的食用油，加熱至五成熱時，放入姜片和大蒜炒香。隨後加入醃制好的雞肉，翻炒均勻，直到雞肉表面變色。

20. Simmer the chicken: Add the green onion and an appropriate amount of water (just over the chicken), cover the pot and simmer over medium-low heat for about 0 minutes until the chicken is cooked through.

5. Seasoning and sauce: Open the lid of the pot, add an appropriate amount of salt to taste according to personal taste, then turn to high heat, stir-fry quickly, let the soup concentrate, until the soup is almost dry and the chicken is shiny.

6. Remove from the pot and serve: After the chicken is fried until it tastes good and the soup is almost dry, it can be removed from the pot and served.

Prompt:

- Chicken Choice: Chicken thighs are the first choice for scallion oil chicken because of their tender and juicy meat.

- Marinating time: The longer the marinating time, the more flavorful the chicken will become.

- Heat control: The heat should not be too high when stir-frying the chicken, so as not to get the chicken old; When simmering, use medium-low heat to keep the meat tender.

- Juice collection tips: Pay attention to the heat when collecting the juice at the end, stir-fry quickly to prevent the pan from sticking, and maintain the texture of the chicken at the same time.