Braised Chicken with Dried Scallion

By | January 7, 2020



  • Raw flour (for pickled chicken) 2 teaspoons
  • 1/2 teaspoon salt
  • 1/2 chicken (about 1 catty)
  • 12 dried onions
  • Pig Run 4 Two


  • 2 teaspoons oyster sauce
  • 1 tablespoon seafood sauce
  • 2 teaspoons sugar
  • South milk 1/4 brick
  • 1/4 cup soup


  1. The chicken chops were washed, and the pork slices were marinated with raw flour, salt, and ginger wine. Dry the shallots for later use. Spread the fragrant milk with a little oil, then add oyster sauce, seafood sauce and sugar to cook the sauce.
  2. Heat the banknote pot, add some oil, add the scallion and add the sauté, then add the chicken, cover the lid, and add the pig run after 5 minutes. When the fragrance is full, add soup to the lid and simmer for 8 minutes.
  3. Open the lid and add the sauce until it is dry.
  4. Cover with a lid and serve.


It can strengthen the spleen and stomach, assist absorption and cause appetite, and has the effect of strengthening the body.


  • 1 catty = 16 two = 600 grams
  • Pig Run = Pork Liver
  • Claypot = casserole
  • The claypot dish is a seasonal dish in winter, especially the real authentic claypot dish “chicken” without frying. Pork Run, dried shallots and chicken are cooked in a casserole and added sauce. The portion shows the hot and fragrant characteristics of the claypot dish. To make such home-cooked dishes, pay special attention to the sauces that go with the seals.