Ingredients: 6 chicken thighs, 6 scallions（green onions), ginger, garlic, dried shallot, rice wine, salt, white pepper powder, soy sauce, sugar

Prep time: 8 minutes Cook time: 3 hours

材料：6 個雞大腿肉，6 根葱，薑，蒜瓣，油葱酥，米酒，鹽，白胡椒粉，醬油，糖

準備時間：8 分鐘 烹煮時間：3 小時

Directions:

• 6 Chicken thighs washed and dried with paper towels. Place the chicken in a bowl, add 1/3 teaspoon of salt, 2 tablespoons of rice wine and 1/2 teaspoon of white pepper powder. Use hands to rub and mix chicken with seasoning well.
• One small piece of ginger cut into thin slices, 2 scallion (green onions) cut into sections and 4 green onions finely chopped. 6 garlic cloves sliced.
• Pour 3 tablespoons of vegetable oil into the pan of slow cooker. Evenly arrange ginger, garlic and green onion sections in the pan. Spread 1 teaspoon of fried shallot and 1 teaspoon of sugar in evenly.
• Arrange chicken thighs in the pan. Turn on high setting and cook for 2 hours. You may want to set a timer.
• After 2 hours, add 3 tablespoons of soy sauce. Turn and mix chicken with the sauce. Cook for 1/2 hour.
• Turn and mix chicken with sauce again. Add chopped green onions on top and don’t mix them in. cook for another 1/2 hour.
• Turn off the heat when the chicken thighs are cooked to desired softness. Use spoon to scoop up chopped green onions for later use of garnishes as shown in the picture. Place the chicken on a plate to cool down for 20 minutes or till easy to handle.
• Remove the bones of chicken thighs with a knife. Slice the meat to desired thickness. Garnish half of the chopped green onions on top of the chicken.
• Pour out the remaining sauce in a bowl. Remove big ginger slices and green onions sections from the sauce. This sauce is ready for the scallion noodles.
• For scallion noodles – cook noodles with some salt and then drain out the water. Mix noodles with the sauce and season with salt if needed. Garnish noodles with the remaining chopped green onions on top. The dish of Scallion noodles is ready to serve.

作法:

• 6 隻雞大腿肉，清淨後用紙巾擦乾。將雞肉置於盆中，加入1/3 小匙鹽、2大匙米酒、1/2 小匙白胡椒粉，用手仔細按摩拌勻。
• 1 小塊薑切片，2根蔥切成蔥段，另4根蔥切成蔥花，蒜瓣切片備用。
• 將3大匙蔬菜油倒入慢鍋鍋中，把薑片，蔥段和蒜片均勻放入鍋中。再將1小匙油蔥酥和1小匙糖均勻灑入鍋中。
• 把雞腿排入鍋中，慢鍋打開高溫設定，煮2個小時。可以考慮設鬧鐘。
• 兩個小時後，加入3大匙醬油，把雞肉翻面數次和醬汁拌勻。繼續煮1/2小時。
• 將雞肉翻面1-2次與醬汁再次拌勻，把蔥花放入雞肉上，但不要攪拌。再煮1/2小時。
• 關火或継續將雞肉煮至喜歡的軟度再關火。用湯匙把蔥花先舀起放入小碗中，稍後放在雞肉和麵條上做調味及裝飾用，如照片所示。把雞肉盛到盤子上冷卻20分鐘或直到容易用手抓握。
• 用刀把雞肉的骨頭剔除，此時應該不難。將去骨雞肉切成適當大小排盤，最後將葱花用湯匙小心裝飾在雞肉上即可。
• 把鍋中的醬汁倒入碗中，將大塊的薑片，蒜段等移除，這就是蔥油拌麵的醬汁了。
• 蔥油拌麵- 將麵條加少許鹽煮熟瀝乾，將入醬汁拌勻，若有需要，再加少許鹽調味，最後用湯匙放入葱花裝飾即可。

Note: This recipe combines two Chinese dishes of Scallion chicken and scallion noodles in a simplified way. I usually add stir fry vegetables as a side dish to make a nutritious meal. You can also mix the scallion sauce with thin slices of small cucumber. It is a delicious side dish too.

筆記：這個食譜可以用很簡單的方法，同時做兩道中國菜 – 蔥油雞和蔥油拌麵。我通常再配一樣炒清菜，這就完成了營養豐富的一餐。蔥油醬汁也可以用來拌涼拌小黃瓜，將黃瓜切薄片和醬汁拌勻，若需要的話，再加少許鹽調味，簡單又美味。