蔥香油雞腿

Chicken drumpsticks – two

雞胸骨- one pair

Yellow onion - half

甘蔗頭 – 3 block

Green onion – one stock

Red small onion- 200gm

Chopped garlic - 4 tbsp

Cooking oil – 2 cup

Salt – 2 tbsp

Oyster sauce – 2 tbsp

Soya sauce -1 tsp

Sugar – 1tbsp

Prepare the soup for cooking thetwo 雞腿.

First cut the 甘蔗頭 into pieces with the skin(remove all the sand) . Use half
yellow onion. Cut the half onion into half again without removing the skin ( cook
with onion skin will make the soup turn golden yellow colour). Cut some green
onion 蔥段. Blanch the 雞胸骨. Put all the items into a pot of boiling water to
cook until it is ready to use. Remove all the unwanted items from the pot and put
a bit of salt into the soup. Put two chicken drumpsticks into the soup to cook for
about 5 to 10 min. Then off the fire and let the heat to cook the chicken. Make
sure do not open the cover of the pot. After the chicken is cooked pour in the
icecube to cool down the temperature. When the it has cool down put the pot
into the fridge overnight( one day one night) so that the chicken is taste Q and
also absorb all the good taste from the soup.
Cuting tip

Cut into half and cut the half into half again. Then only cut into bite size. Pour
some onion oil. Decorate with cut green onion strip. When ready to serve, then
only add the cripsy red onion on top of the chicken.

Prepare cripsy 紅蔥頭

Put oil in the wok and fry 紅蔥頭 until crispy. To maintain its crispy taste the
onion must take out from the oil and put on the plate or tissue paper to let it cool
first.

Dipping sauce

Osyter sauce - 2 parts

Soya sauce – 1 part

Sugar – 1 part.

Chopped garlic - some

Mix oyster sauce with soya sauce then add sugar lastly add chopped garlic.