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⬇️⬇️English recipe follows⬇️⬇️
蔥油手撕雞

材料：
急凍雞髀3隻
乾蔥頭4粒
薑1舊
蔥大量

處理：
1. 雞髀，清水解凍。
2. 雞髀解凍後，倒去水分，加入粗鹽2湯匙，乸15分鐘，去除雪味、腥味及加入少許鹹味。
3. 雞髀，揸出血水，清水洗乾淨。
4. 雞髀，在最厚肉的位置切幾刀，令其容易浸熟。
5. 大火煲滾1煲水，加入粗鹽，去除雞的腥味及增加鹹味。
6. 在煲內，加入紹興酒1湯匙，增加香味及去除羶味。
7. 放雞髀入煲內，轉最慢火，打開蓋，浸35分鐘。
8. 雞已浸了35分鐘，轉大火滾起。
9. 另一邊，在玻璃盤內加入大量冰粒及冰水。
10. 水已大滾起，熄火，即時放雞髀入冰水內，浸20分鐘，風乾20分鐘。
11. 蔥，切去根部，清水洗乾淨。
薑，去皮，清水洗乾淨。
乾蔥頭，切兩端，去皮，清水洗乾淨。
12. 蔥，切出尾段，放一邊備用，另外蔥頭部分，切粒，放碗內。
乾蔥頭，切片，放同一個碗內。
薑，磨成蓉，都放在同一個碗內。
13. 薑蔥蓉，加入鹽1湯匙。

烹調：
1. 大火在鑊內燒熱油4湯匙。
2. 加入薑尾、乾蔥頭及蔥尾爆香，轉中慢火，爆至金黃色。
3. 聞到香味時，轉大火至大滾，淋在薑蔥蓉內，撈勻。
4. 雞髀，擎乾水，約20分鐘。
5. 戴上透明膠手套，撕出雞肉，放玻璃盤內。
6. 薑蔥蓉，擎乾油，鋪在雞肉上。
7. 完成，可享用。

Shredded chicken in green onion and ginger oil

Ingredients:
Frozen chicken legs 3 Nos.
Shallots 4 Nos.
Ginger 1 No.
Green onion a lot

Preparation:
1. Chicken legs, defrost in tap water.
2. Pour away water after the legs have been defrosted. Season them with 2 tbsp of cooking salt for 15 minutes, to remove unpleasant smells and add some salty tastes to them.
3. Chicken legs, squeeze them until blood comes out. Rinse thoroughly.
4. Chicken legs, make cuts on the thickest areas of them, in order to make them easy to soak well.
5. Heat up a pot of water at high flame. Add in cooking salt, to remove unpleasant smells and enhance salty tastes.
6. Add in 1 tbsp of Shaoxing wine in the pot, to enhance flavour and remove unpleasant smells.
7. Put chicken legs in the pot. Turn to low flame. Leave the pot cover open. Soak for 35 minutes.
8. Chicken has been soaked for 35 minutes, heat it up at high flame.
9. On the other side, put lots of iced cubes and iced water into a glass ware.
10. Water boils up, turn off fire. Put chicken legs into the iced water immediately. Soak for 20 minutes. Blow dry for 20 minutes.
11. Green onion, cut the root. Rinse with tap water.
Ginger, get it peeled. Rinse with tap water.
Shallots, cut both ends. Get them peeled. Rinse with tap water.
12. Green onion, cut its ends. Put the ends aside. The root of green onion, get it diced. Put in a bowl.
Shallots, get them sliced. Put in the bowl.
Ginger, get it mashed. Put in the bowl.
13. Ginger and green onion sauce, add in 1 tbsp of salt.

Steps:
1. Heat up 4 tbsp of oil at high flame in wok.
2. Add in root of ginger, shallots and ends of green onion. Fry well. Turn to medium~low flame. Fry well until they turn into the colour of golden yellow.
3. Once the good smell can be felt, turn to high flame until it boils up. Pour into the sauce. Mix well.
4. Chicken legs, get them drained for about 20 minutes.
5. Wear a pair of transparent gloves, tear out the chicken meat. Put in a glass bowl.
6. Ginger and green onion sauce, drain the oil well. Put on top of chicken meat.
7. Complete. Serve.

蔥油手撕雞
Shredded chicken in green onion and ginger oil

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