Hakka chicken with ginger sauce
make:
1. Slaughter the earth rooster to clean, take about 1500 grams of chicken, chop into small pieces and put it into a cold water pot, cook for 10 minutes on low heat to remove the blood water, and then fish it out and set aside.
2. Put 200 ml of spice vegetable oil and soybean oil into the pot, heat up and then add 150 grams of red oil watercress, 100 grams of Pixian fine watercress sauce, fry for 2 minutes before adding 300 grams of minced ginger and 200 grams of minced garlic, stir-fry until crispy, add chicken pieces, stir-fry for about 5 minutes, mix in the appropriate amount of fresh soup to boil, and then turn to low heat to continue cooking.
3. Take aged vinegar, chicken powder, monosodium glutamate, sugar, soy sauce and water starch, mix into a bowl and set aside.
4. Cook the chicken until it is cooked thoroughly, pour it into a bowl and stir well, wait for the green onion to burn for a while, then you can put it out of the pot and serve it on the plate.
Spice vegetable oil:
When the net pot is boiled with vegetable oil until it is 40% or 50% hot, add fragrant leaves, cumin, cardamom, star anise, grass fruits and ginger pieces, soak and fry for 20 minutes, filter, and then get the spice vegetable oil.
Source: Zhejiang cuisine