Ginger hot chicken
Cooking Method: Burn.
Flavor type: ginger flavor.
Scope of application: hot dishes for general feasts, light meals for the masses.
raw material:
500 g of cooked chicken
Ginger rice 30 g
Horse ear shallots 30 g
10 g soy sauce
Vinegar 25 g
Refined salt 12 g
Wet starch 20 g
10 grams of sake
Fresh soup 250 g
Vegetable oil 80 g
Preparation Method:
Cut the chicken into 3 cm square pieces. Heat the oil in the pot to 60% oil temperature, stir-fry the chicken nuggets slightly, cook into the rice wine, add ginger and shallots to stir-fry, mix in fresh soup, add salt and soy sauce to the taste, use wet starch to collect the juice, add horse ear shallots, vinegar, and put the pot on the plate.
Special point: This dish is delicate and tender, rich in ginger and vinegar, and it is especially good to eat hot.
Operation Essentials:
1. The chicken should be chopped evenly, the taste should be burned thoroughly, and the meat should be detached from the bone.
2. The vinegar should be put again when it is raised to highlight the sour taste.
Think about it
1. Is there any difference between the taste of ginger juice in cold vegetables and the flavor of ginger juice in hot vegetables?
2. Why should the vinegar be put when it is cooked.
