Home-cooked crispy chicken, the meat is firm, the flavor is strong, even the bones are chewed clean, so delicious
Why do people like to kill now?
Today to go to the familiar stall to buy chicken, the stall owner saw me from afar, immediately said hello loudly: "Brother Feng, today's chicken is very fresh, the quality is very good, stir-fried or steamed, want one or half?" "I'm embarrassed not to patronize him."
The original plan was to make chicken with soy sauce, everything was in order, blanch the chicken skin, soak in brine, let it sit for 2 hours, and then fish out the chopped pieces and plate them. I especially like to eat chicken wing root, so I stole one, the moment I bit open the chicken, I felt that the taste was not right, too soft and sticky, powdery, and chewed and crushed.
The owner of the file promised that the chicken would be like this, and I had the idea of greeting his mother in my heart. Spending more money, not to mention, but also affecting the mood, the trust between people and people, is it only worth the price of half a chicken? At the same time as the ten thousand alpacas in my heart rushed by, I would never go to the stall owner to buy chicken.
As a remedy, the chicken is fried thoroughly, and the water in the chicken is expelled from the chicken with hot oil, so that the meat becomes firm. Of course, it is tight-lipped to the family, and it will never be said that it is bought poor quality chicken and forced to do it. Rather, it's about innovative practices, anyway, one mouth and two skins, and they all believe what I say.
<h1 class = "pgc-h-arrow-right" > crispy fried chicken</h1>
< h1 class= "pgc-h-arrow-right" > the ingredients needed</h1>
1/2 chicken (1000 g), 1 piece of ginger, 200 g of shallots, 500 g of light soy sauce, 30 g of sugar, 20 g of cooking wine, 10 g of yao zhu, 20 g of dried shrimp, 750 g of cooking oil (50 g of actual consumption).
1 spice packet, which contains: star anise, grass fruit, dried chili pepper, peppercorns, sand ginger, tangerine peel, cinnamon, cloves, cumin, etc.
<h1 class="pgc-h-arrow-right" > production method</h1>
(1) Wash and slice the ginger. Wash the shallots and cut into sections. In a pot of water, add half slices of ginger, half of the green onion to a boil, add the chicken and blanch the skin for 30 seconds, then drain the water.
(2) Restart the pot, add 500 grams of water, pour in the soy sauce, add sugar, cooking wine, ginger and shallots, spice packets, keep 90-95 degrees (not boiling), cook for 30 minutes, that is, brine.
(3) Put in the chicken, keep the brine will not open, brine for 20 minutes, turn off the heat and let stand for 3 hours, fish out the chopped pieces.
(4) Pour cooking oil into the pot, cook until 4-5 into the oil temperature, pour in the chicken, cover and fry for about 2 minutes.
(5) The noise disappears, open the lid and turn over, fry the chicken skin until brownish red, fish out the oil control plate.
In fact, the real crispy chicken does not do this. But the whole chicken, half of it can also be soaked in white brine until just cooked, fished out of the hanging drainage water, and then brushed with a layer of maltose water, continue to air dry, see the chicken skin wrinkles, indicating that it has been air-dried.
Pour cooking oil into the pan, heat to 7-8, add chicken, fry until the skin is bright red, remove the oil, chop the pieces and plate. Many friends have misunderstandings about the skin color of crispy fried chicken, roast goose, and pig's trotters, believing that it is dyed with some kind of pigment.
I'll make a special mention of it here. Thinking of getting a bright red, brushing the skin of the ingredients with maltose water, honey water, dark soy sauce, soy sauce, etc., when frying, hot oil and these condiments, a chemical reaction occurs, and the surface of the ingredients will turn bright red. If you want a golden brown, brush it with rice vinegar.
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