Drizzle chicken in oil
Oil-drizzled chicken, this dish is made by Jinan famous chef Zhang Jixing, the most famous. The chicks are first fried in hot oil, then cooked in a small amount of sauce, and the skin is crisp and tender, and the taste is delicious.
<h1 class="pgc-h-arrow-right" > [raw material].</h1>
1 chick (about 500 g), 60 g soy sauce, 5 cumin, 5 g ginger juice, 50 g shallots, 100 g peanut oil (about 75 g).
<h1 class="pgc-h-arrow-right" >[making method].</h1>
1. Preparation: Wash the slaughtered chicks, remove the hair roots, use a knife to split from the middle of the back from the neck to the back of the tail, break it with your hands, remove the breast bone, smash the neck near the chicken head, chop off the chicken feet, mouth, eyes, and use the back of the knife to smash the chicken wings in the big turn. Make a knife in the chicken thigh and the inside of the calf, smash the calf bone and pull it out (the joint between the large and small leg bones is retained), and then smash the joint under the thigh bone, and extract the thigh bone at the knife edge. Chop the spine in two. Place the chicken in a bowl, sprinkle the soy sauce, shallots, ginger, and cumin (crushed with a knife) evenly over the chicken, marinate for 20 minutes, remove the water.
2, cooking: stir-fry spoon on the fire, pour peanut oil, burn until 80% hot, put the chicks in oil (the oil temperature must be kept 80% hot), fry until 8 mature, light red when fished out. When the oil temperature rises to 90% heat, put the chicks in the oil, fry until the dates are red, decant the oil, cook the remaining juice of the marinated chicken, then spoon out, chop the 4 cm long and 2 cm wide pieces, and place them on the plate as they are.
Serve with a small plate of spicy soy sauce and pepper noodles for dipping.