Traditional famous dish Chicken fried color white belly crisp and tender chicken flavor is different

【Cuisine】 Lu cuisine

【Ingredients】 Chicken breast 750 g. 30 grams of pork belly, 1 egg (weighs about 50 grams).

seasoning:

4 grams of refined salt, 3 grams of alkali powder, 20 grams of rice wine, 1 gram of monosodium glutamate, 25 grams of wet starch, 100 grams of cooked lard, 3 grams of garlic.

method:

1: Remove the fascia from the chicken breast, grow 3.3 cm long slices, add egg white, fine salt and wet starch and mix well.

2, pork belly head to degrease, slice into 0.7 cm thick slices, cut 0.3 cm wide oblique cross pattern on the top of the slice, and then every 0.3 cm in the back with a straight knife about 1/2 thick, and then cut into 1.3 cm square pieces, soak with alkali powder, warm water for 5 minutes, wash the alkali taste.

3: Add clear soup, rice wine, monosodium glutamate, wet starch and salt to the bowl and set aside.

4: Heat a wok over high heat, add cooked lard to 50% heat (about 110 °C), and spread the chicken slices. Draw through and fish out. Place your belly in boiling water and remove it, then put your belly into 90% hot (about 198 ° C) oil and touch it (about 3 seconds) and pour it into a colander.

5: Leave oil in the wok, cook the minced garlic; put the chicken slices and belly into the pot, quickly pour in the sauce, turn it upside down and dip it evenly to wrap the main ingredients, and put it on the plate.