Small Bio Language:
Hello everyone, Xiaosheng has come to introduce food to you again. The delicacy that Xiaosheng introduced to you today is Dandan Chicken. I don't know, have you ever heard of Sichuan Dan Dan noodles, Xiaosheng always feels that the name of this dish introduced today and Sichuan Dan Dan noodles is a bit similar. In fact, in life, many foods will have common ground. Chicken is a delicacy made with chicken breast, so you don't have to worry about the calories.
And there is also a common practice of carrying chicken, which is very simple and convenient. Although it is made with chicken breast, the dish ends up in the shape of a chicken. Of course, if you want to pose in the shape of a chicken, there will be a chicken head and chicken wings inside. The meat in this dish is very tender, and the balls are also delicious. Next, Xiaosheng will introduce to you the cooking method of this dandan chicken.
Ingredients prepared by Xiaosheng:
600 grams of chicken breast, 200 grams of minced pork, 150 grams of bread, 50 grams of egg whites, 25 grams of winter shoots, 50 grams of chicken broth, 2 chicken thighs, 1 pair of chicken wings, 1 chicken head, 25 grams each of green peppers and red peppers.
Ingredients for Xiaosheng:
Vegetable oil 900 g, wet starch 100 g, minced green onion 25 g, cooking wine 15 g, monosodium glutamate 8 g, ginger minced 15 g, salt 7 g.
The process of cooking:
Process 1: First, we will have everything we need ready. Peel the prepared winter shoots, wash them, and cut them into slices for later. Wash the prepared green and red peppers, remove the pepper stems and seeds, and cut into slices for later. Cut the prepared bread into rectangular chunks 1.2 cm long and 6 cm wide and set aside.
Process 2: Prepare a small clean bowl and add 50 grams of chicken broth, 2 grams of salt, 3 grams of monosodium glutamate, 5 grams of cooking wine, and an appropriate amount of wet starch to the small bowl. Stir well and set aside. Peel the prepared chicken breast and the tendons inside, cut into slices and put half of it in a clean container. Add egg whites, 2.5 g salt, 5 g cooking wine, and an appropriate amount of wet starch to the container.
Process 3: After stirring well, sizing the chicken and setting aside. Chop the remaining chicken breast into mushrooms and place in a clean bowl. In a bowl, add chopped shallots, minced ginger, monosodium glutamate, salt, cooking wine and appropriate amount of wet starch. Stir well to form the filling and set aside.
Process 4: Start the pot, put the pot on the high heat, and add the appropriate amount of vegetable oil. When the oil is 60% hot, put the chicken slices, winter shoots, green peppers and red peppers into the pot. Wait until these ingredients have been thoroughly fried, and then drain them all. Then, when the oil in the pan is 70% hot, squeeze the prepared chicken filling into balls by hand and put it into the pot.
Process 5: After the balls are fried thoroughly, remove the balls from the pan and drain the oil for later use. And fry the bread golden brown with the remaining oil and place on a plate. What needs to be explained here is that everyone can change the oil or not. Generally speaking, young students are used to changing oil. Prepare a 15 cm long bamboo skewer with a ball inserted at each end.
Process 6: Place the bamboo skewers on the bread tray and leave a small amount of oil in the pan. When the oil is hot, place the chicken slices, green peppers, red peppers and winter shoots in the pan. Then pour the sauce into the pot and stir-fry a few times. Place all these ingredients in the pan in front of the bread tray and place the fried chicken heads, wings and legs on either side. Finally, put the pot and plate it, and you can do it.
Summary of the students:
This shoulder chicken is ready. Home-cooked dan dan chicken, with a chic shape, tender meat and crispy balls. Interested friends hurry up and act!