There is a dish that is one word away from the name of Sichuan's famous food "Dan Dan Noodles", that is, "Dan Dan Chicken"! Although the name is only one word apart, but the distance is indeed quite far, Dan Dan chicken is a traditional cuisine in Shandong, and the taste is also very different, Dan Dan noodles is a delicious pasta, and Dan Dan chicken is pure meat, yes, it is a variety of meat, that is really fragrant!
Don't forget it's meat! In addition to being delicious, beautiful and tender, the chicken slices are also rich in nutrients. The method is not very complicated, mainly the required ingredients are more, I believe that the smart you will learn, a meal will be drunk, of course, is intoxicated drunk! Let's take a look at how the fragrant, beautiful and nutritious Dan dan chicken is made.
Ingredients: chicken breast, minced pork, bread, egg white, chicken broth, clean winter shoots, green peppers, red peppers, bamboo shoots, chicken thighs, chicken wings, chicken heads.
Prepare the seasonings: vegetable oil, wet starch, minced green onion, cooking wine, minced ginger, monosodium glutamate, salt.
Production method: (personal preference, do not spray if you do not like)
Cut the winter shoots, green peppers and red peppers evenly into slices, pay attention not to too large, and then cut the bread into rectangular pieces of about 1.2 cm long, about 6 cm wide and thick, and then mix with chicken broth, salt, monosodium glutamate, cooking wine (appropriate amount) and the appropriate amount of wet starch to form a juice for later.
Peel the chicken breast, clean it, wash it repeatedly, ensure that the blood and blood foam are cleaned, and then cut into slices, pay attention not to cut too big or too small, moderate on the line, and then use the eggs, salt, cooking wine (the right amount of cooking wine) prepared in advance to stir evenly and set aside.
Peel and wash the remaining chicken breast meat, wash it repeatedly, ensure that the blood and blood foam are cleaned, chop into mushrooms and put them in the basin, and then add minced green onion, ginger, monosodium glutamate, salt, cooking wine (the right amount is enough) and the appropriate amount of wet starch to stir evenly to make a filling for later.
Heat the vegetable oil to 60% or 70% of the heat in a wok, put the syruped slices of meat and winter shoots, green peppers and red peppers into the oil, drain them, remove them, and drain the oil.
When the oil is boiled to 80% or 90% hot, put in the balls made of meat filling, fry through and then drain the oil, fry the bread slices to a golden brown, drain the oil, put them on the plate, and insert a ball at each end with a bamboo skewer about 15 cm long and place it on the bread tray.
Leave the bottom oil in the pot, after heating, put the chicken slices, green peppers, red pepper slices, green shoots evenly into the pot, pour the mixed juice into the pot, turn it upside down a few times, put it in front of the bread tray, and put the hot fried chicken head, bamboo shoot chicken and chicken wings on both sides of the bread tray, and put it into the shape of a chicken to get out of the pot.
This pendulum is like a chicken, beautiful and chic, the chicken slices are tender, and the balls are crispy and fragrant.