The first time I ate Texas grilled chicken, I was conquered by it, because it was soft and rotten to eat, the meat was tender and did not plug the teeth, with a mouthful, the meat was broken, and the bite was full of fragrance, and the shape was particularly unique.
So, when I was working in the restaurant, I specifically learned this dish from the chef of the restaurant - boneless grilled chicken. If nothing else, just for my convenience.
Today I will share with you the home-cooked recipe of this dish.
【Ingredients】
A rooster
A bag of spices
【Preparation method】
1: First prepare a home version of the spice packet, put the gauze into the cinnamon, incense leaves, star anise, white root, cloves, green onion, ginger pieces (this is all the spices in my house haha) and then wrap it up for later
2: Treat the chicken clean, rinse with water several times, fill the spice packet into the chicken belly, and then fill the two chicken feet into the chicken belly, pin them together, and prevent the chicken feet from popping out
Then the two wings of the chicken are pierced from its neck and out of its mouth.
Arrange it flat so that the chicken is plated and see if the shape is particularly beautiful
3) Pour a little fresh soy sauce, a little oyster sauce, a little honey into a large pot and stir well
Put the plated chicken inside and spread the sauce evenly on the skin of the chicken by hand, so that we can color faster and color more beautifully when we fry
4) Heat the oil to 70% heat, add the chicken and fry,
When fried, the oil will splash out, at this time, you can use the lid of the pot to prevent being burned by the oil.
After frying one side of the color, turning the surface, frying the whole chicken evenly colored to a golden brown, you can fish it out
5) Put the fried chicken into a pressure cooker, add the right amount of water, the right amount of salt, the chicken essence to taste, a little flavor of the very fresh soy sauce, rock sugar soy sauce, green onion and ginger segments, cover the lid, boil the water and simmer for 15 minutes
Open the lid of the pot, you can use chopsticks to insert it, see if it is cooked, and then turn on the low heat without lid and simmer for half an hour
6: At this time, the chicken is already very soft and rotten, when fishing out, be sure to use a larger colander to prevent it from breaking and put it on the plate
7) Filter out the remaining broth, bring the residue to a boil, then pour in a little water starch to form a thin mustard, and finally drizzle with some cooking oil, so that the color looks brighter
Put the chicken on the plate and drizzle with the sauce to see if it's particularly tempting! Gently pull the flesh and bones to separate, it is really delicious, do you want to eat, if you want to eat, try it,
The method is super simple, summed up on a plate of six words, two fried, three stewed, but the taste is really superb, not to mention I want to eat.
I am a snack expert, thank you for reading, welcome to like and forward comments, your interaction is the driving force for my creation, original is not easy, it is forbidden to move.