Pepper hand tear chicken
Ingredients: 1/2 yellow chicken, peppercorns, peppers, broth, sesame seeds, coriander, chives, ginger, salt, peppercorn powder, rice wine, sesame oil, chicken essence, flavor overflow spoon green peppercorn chicken paste (a treasure is available) 5 grams
method:
1. Wash the three yellow chickens and blanch them with boiling water, remove the fluff and dirty things on the top, and poke the small holes evenly with a toothpick or fork.
2. Mix the ginger and peppercorns, 1 tablespoon of salt, mix, spread evenly over the chicken, massage and marinate in plastic wrap for half an hour to two hours.
3. Boiling water can flood the chicken, put a piece of ginger in the water, crush, a bowl of rice wine, soak the chicken in it, boil on high heat and simmer for 8-10 minutes, put it in ice water and tear it open by hand.
4. Add sesame oil and cooking oil in a pot, sauté the ginger slices until fragrant, turn off the heat.
5. Cool the oil slightly, pour in sesame seeds, peppercorns, peppers, simmer together on a minimum heat for a while, pour in the broth, flavor overflow spoonful of green peppercorn chicken paste, boil on high heat, boil over low heat, add salt and chicken essence to taste, pour the chicken into it, cook on high heat, soak for half an hour, and sprinkle chives and coriander out of the pot.
Spicy hand tear chicken
Ingredients: 2.5 kg of chicken, 2 g of salt, 15 g of ginger, 20 g of light soy sauce, 20 g of rice vinegar, 10 ml of rice wine, 10 g of coriander, 20 g of garlic, 50 g of paprika, 20 g of pepper powder, 20 g of white sesame seeds, 15 g of allspice powder, 15 g of white sugar, 200 g of rapeseed oil, spring onion, flavored spoon of chicken extract powder (available in a treasure) 5 g
1. Heat 200g of vegetable oil, wait for a little cool, add a little oil to the dried chili seeds (50g chili noodles, 20g pepper noodles, 20g white sesame seeds, 15 grams of allspice powder, 15 grams of white sugar, 2 grams of salt), stir well.
2. Heat the remaining oil again, turn off the heat, wait a little longer for 1 minute, then pour the hot oil into the spicy sauce just now, and after 12 hours it will appear beautiful rose.
3. Finely chop the coriander, mince the garlic, place in a small bowl, add rice vinegar, soy sauce, spicy seeds in oil, spoonful of chicken powder, stir well with chopsticks to drizzle over the prepared hand-torn chicken.
4. Stuff the chicken belly with green onion knots and ginger slices, pour the cooking wine on your hands and wipe the chicken all over the body.
5. Put the chicken in a large bowl, steam in the steamer for about half an hour, after it has cooled, bring disposable gloves, tear off the chicken and place it on the plate, drizzle with the spicy sauce prepared in advance, and sprinkle some dried fruits, such as peanuts, etc., you can garnish with some coriander.
Home-style hand-torn chicken
Ingredients: raw chicken thighs, salt, cold vinegar, very fresh soy sauce, sugar, oily pepper, pepper oil, cooked sesame seeds
1. Cook the chicken thighs, peel and grease them, and tear them into shredded chicken.
2. Pour in 1 tablespoon of oil, 1 tablespoon of cold vinegar, 1/2 tablespoon of very fresh soy sauce, salt, 1/2 tablespoon of sugar, and finally pour in a little pepper oil, sprinkle with cooked sesame seeds and mix well.
Cool hand-torn chicken
Ingredients: 3 chicken thighs, 2 limes, 2 grams of salt, 2 slices of ginger, 2 millet peppers, 5 grams of light soy sauce, 2 sticks of lemongrass, 10 grams of rice wine, 5 grams of fish sauce, 3 grams of brown sugar, black pepper
1. Wash the chicken thighs, boil a pot of water, add lemongrass, ginger slices and salt to the water to cook the aroma, put the chicken thighs in the water and cook for 20 minutes, then soak in clean ice water and pour in rice wine.
2. Once the chicken thighs are cool, tear them into shredded chicken by hand, place them in a bowl and add the chopped lime, lemongrass and millet pepper rings.
3. Mix the fish sauce, soy sauce and brown sugar into a bowl of sauce, pour into the chicken shreds, mix well, let stand for a while, cool and eat, freeze and then eat more refreshingly.
Dry pot hand torn chicken
Ingredients: 1 chicken thigh (salt baked chicken), red pepper, 20g celery, salt, green onion, ginger, soy sauce
1. Salt baked chicken thigh and shred; Slice the onion and ginger; Cut the dried peppers; Wash and cut the parsley into long pieces.
2. Heat the oil in the pot, sauté the green onion and ginger until fragrant, then add the dried chili peppers and stir-fry until fragrant, pour in the torn chicken, stir-fry well, add a little soy sauce and salt, turn off the heat and add celery and turn well.
3. Heat in a pot and eat.
Scallion hand-torn chicken
Ingredients: 1/2 yellow chicken, 4 celery, 1/2 onion, 1/4 tsp salt, 1/4 tsp chicken essence, 10 peppercorns, 1 tbsp cooking wine, 1.5 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, 1 red peppercorn, 4 cloves of garlic, 1/4 tsp sugar, 1 tablespoon oil
1. Put cold water in the pot, 1 tbsp cooking wine, 10 peppercorns, 3 slices of ginger, add half a chicken, add the pot lid and cook on high heat, turn off the heat after the water boils, cover and simmer for 20 minutes.
2. Take out the chicken with cold water, cool it and tear it into strips by hand; Celery, chives cut into sections; Onion, red pepper shredded; Cut the garlic and ginger into slices.
3. Stir-fry in oil, garlic and ginger in a wok to bring out the aroma, sauté the chicken shreds for 1 minute, add salt, chicken essence, sugar, soy sauce, dark soy sauce and cooking wine, add onion and red pepper and stir-fry until soft.
4. Add celery and chives before leaving the pot, and finally drizzle with a little sesame oil to get out of the pot.
Hand-torn chicken stir-fried dried
Ingredients: chicken thighs, dried tofu, onion, green and red pepper, ginger, garlic, pepper, pepper, salt, cooking wine, soy sauce, egg white, sugar
1. Wash the chicken thighs, remove the bones, tear them into thin strips, add cooking wine, salt and 1/2 egg white and marinate for half an hour.
2. Cut the green and red pepper into strips; Shredded onion; Dried tofu shredded; Ginger garlic shredded.
3. In a small oil pan, sauté the ginger, garlic, peppercorns, remove the dregs, add the onion silky stir-fry, pour in the chicken thighs silky stir-fry, then add the dried silky stir-fry.
4. Add light soy sauce to taste, add sugar to freshen, stir-fry a few times, add green and red pepper shreds, stir-fry, out of the pan.
Finally, let's talk about food additives
As long as it is to do catering, basically have to use food additives, 1 is to season, make your food more delicious, in fact, our usual people's condiments are also food additives, such as monosodium glutamate, taste very fresh soy sauce, etc. are additives, 2 is also to save costs, some spices in the second use of the effect will be greatly reduced, so this time need additives, easy to use and save money.
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