Hello everyone, I am the first gourmet Ah Fei, every day there are several dishes to share with you, pay attention to take you to appreciate the taste of the tongue of the world.
There are many kinds of ways to saliva chicken, to spicy to do more, today and share with you a saliva tomato chicken, this dish is sweet and sour, by rock sugar to color the chicken nuggets, plus tomato soup, the two fusion of sour with sweet, summer heat without appetite, do a saliva tomato chicken appetizer and rice.
The following is a detailed step for everyone, and interested friends try to do it at home.
Ingredients: Tender chicken, millennial fruit
Accessories: ginger, garlic, star anise, green peppercorns, fragrant leaves, white root, dried chili peppers
Seasoning: cooking wine, salt, chicken essence, soy sauce, soy sauce, aged vinegar, water starch
1. Let's start preparing the ingredients
First of all, we prepare a few millennial fruits, put them in boiling water and cook for 1 minute, after the millennial fruits are broken, they are fished out, the skin is peeled clean, and cut into cubes for later.
Prepare half of the tender chicken to remove the chicken toes, chop the chicken into even small pieces, remove the chicken butt when chopping, and then put in water to wash it several times after chopping, and wash the remaining blood on it.
2. Start preparing the excipients below
Prepare a small piece of ginger and cut into minced ginger for later.
Prepare the green onion in one section, break it open and cut into green onions and set aside.
Prepare a few garlic sticks, pat flat and cut into minced garlic and put them all together.
Prepare a handful of washed shallots, cut into green onions and set aside.
3. Below start preparing the spices
Prepare to pat loose green onions, 3 star anise, a pinch of green peppercorns, a few fragrant leaves, a slice of white root, a few dried chili peppers, and then cut a little ginger slices for later.
4. Let's stew the chicken nuggets below
After the oil is heated, pour the prepared spices into the pot and sauté together, paying attention to the temperature not too high so as not to stir-fry the pepper paste.
After simmering the flavor of the ingredients, pour the appropriate amount of water from the side of the pot, pour the chicken nuggets into the pot, pour a little cooking wine to fish, add 2 grams of salt, 2 grams of chicken essence, turn the heat to boil the water, beat the foam in the pot, and then cover the pot and simmer for 20 minutes.
This step is to stew the chicken nuggets until slightly cooked, which can reduce the time of frying, so that the chicken nuggets will be more tender.
After 20 minutes, fish out the chicken nuggets and pick out the spices inside.
Pick out the chili peppers individually and cut them into rings, and put them together with the green onion, ginger, and garlic.
Drain the residue from the chicken broth and set aside in a bowl.
5. Start cooking below
Add a little bottom oil to the pot, put in a few grains of rock sugar, slowly fry the rock sugar loosely, constantly stir the sugar juice from light yellow to reddish brown, pour the chicken nuggets into the pot, stir-fry the chicken nuggets to color, after the color is fried evenly, pour the onion, ginger, garlic and red pepper rings into the pot to continue to stir-fry to burst the aroma.
Add the diced tomatoes, sauté the diced tomatoes, and stir-fry the red juice so that the soup will be more ruddy and delicious.
Then pour the chicken soup into the pot and adjust the flavor again, add 2 grams of salt, 1 gram of chicken essence, pour a little less cooking wine to remove the fish, pour in the soy sauce, old soy sauce color, stir to open the seasoning, turn the heat down for 2 minutes to let the chicken nuggets fully absorb the flavor of the soup.
Before the pot is poured into the aged vinegar 5 grams, the aged vinegar can make the chicken nuggets more tender, but also release the calcium elements in the bones to increase nutrition, and finally hook a little water starch, the soup harvest into a viscous adsorbed on the surface of the chicken nuggets, and then pour a little oil to brighten the color, sprinkle with green onions, turn well and then you can get out of the pot and plate.
Well, a tender and delicious tomato spit chicken is ready.
Technical highlights:
1. The variety of tomatoes is not limited, mainly to fry the red juice inside, and add color and flavor to the dishes.
2. Chicken nuggets do not need to be blanched, when washing, be sure to wash the blood on the top to reduce the fishy smell.
3. The residue in the chicken soup must be drained, otherwise it will affect the taste of the finished product.
4. Aged vinegar can make the chicken nuggets more tender, but also release the calcium elements in the bones, increase nutrition, but easy to volatilize, must be finally put again.
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