Wineshark Cooking Class - Chicken with Spring Onion and Shallot in a Casserole 瓦𦉘蔥油雞

Ingredients (for 4):

• Chicken - 1 (around 1.2kg)
• Shallot - 8
• Garlic - 4 cloves
• Bean paste - 2 tbsp
• Ginger - 4 slices
• Spring onion - 6 sprigs
• Dark soy sauce - 1 tbsp
• Oyster sauce - 1 tbsp
• Oil - 4 tbsp
• Sugar - 1 tsp
• Salt - 1.5 tsp
• Chinese yellow wine - 5 tbsp
• Tapioca starch - 1/2 tsp
• Chicken broth - 150ml

Procedures:

1. Clean the chicken and wipe dry. Cut away the claws.

2. Use dark soy sauce to colour the skin. Then hang it up to dry.

3. Cut the spring onion into small pieces.

4. Cut the shallot finely.

5. Cut the garlic finely.

6. Heat the casserole with 2 tbsp of oil. Put the ginger in.

7. Add garlic and shallot in to stir-fry, and then add bean paste in to stir-fry until fragrant.

8. Put the chicken in, with one side of the leg facing down. 

9. Add in Chinese yellow wine, oyster sauce, sugar, salt and chicken broth. Cover with lid and when it boils, turn to low heat and cook for 10 minutes.

10. Turn the chicken over and cover the lid again to cook for another 10 minutes.

11. Remove the chicken to cool down.

12. Remove the sauce and shallot for later use. 

13. Cut the chicken in pieces and put back in the casserole.

14. Re-heat the sauces in a saucepan.

15. Mix the tapioca starch with a tablespoon of water, then gradually add into the sauce to thicken.

16. Pour the sauce onto the chicken. Then cover with lid and cook till boiling again. Once boiling again, turn off the heat and let it rest for 3 minutes with lid on. 

17. Heat the saucepan with 2 tbsp of oil, then add the spring onion in to stir-fry until fragrant.

18. Pour the spring onion on top of the chicken. Serve.