Fish fragrant eight pieces of chicken
Ingredients Chicken breast 300 g Seasoning 1 egg 1 pickled chili pepper 10 g water starch 10 g chopped chives 10 g minced ginger 10 g minced garlic 5 g cooking wine 3 g sugar 5 g cooked rapeseed oil 1 000 g (about 100 g) broth 40 g vinegar 10 g dry starch 5 g soy sauce
Evolution of dishes: fish tenderloin crisp and tender, long aftertaste Taste type: fish flavor Technique: fried fish flavor is a unique cooking technique in Sichuan, paying attention to salty, sweet, sour, spicy do not suppress each other, onion, ginger, garlic flavor is prominent. This dish of chicken has a fishy aroma in it.
Celebrity Chef Tips
1 Chicken breast is first engraved with a cross flower knife, and then cut into diamond-shaped pieces, which is conducive to the flavor of chicken.
2 When the egg and dry starch are mixed, the chicken nuggets can be wrapped together. 3 When frying chicken, it can be broken, and it should not be fried too old. Recipe 1: First engrave a cross knife on the chicken breast and then cut it into diamond-shaped pieces. 2 Add cooking wine and salt to taste.
3 eggs into a bowl and beat, add dry starch to make a paste; add salt and sugar in another bowl, add cooking wine, vinegar, add a little soy sauce, add water starch and broth, and mix well into a sauce.
4 Put oil in the pan, when the heat is 70%, add chicken nuggets (first hang the egg starch paste), put it in the oil piece by piece, fry until it is broken, pour it into a colander.
5 pots with oil base, soaked chili, ginger and garlic stir-fry until fragrant, add fried chicken nuggets, cook with mustard juice, stir-fry evenly.
6 Put the chopped chives, drizzle with oil, and then put on the plate.