Introduction: Spent a few thousand yuan and master fu to learn the hand-torn chicken recipe, with detailed marinade juice recipe, brine recipe, want to learn friends suggest collecting Oh!
How to make authentic hand-torn chicken? Hello friends, today we brought you dry goods, today we come to learn a popular hand-torn chicken method, a few days ago a friend came to my house and shared with me that he spent money to learn the hand-torn chicken method at the master fu, after he said it immediately tried to do it, not to mention, this and the effect of the master fu learning is not the same, the taste and texture are very good, even if I only learned less than 60%, but at home to make their own food is enough, then now here, I share 60% of the techniques I have learned with everyone, and friends who like it can do it at home.
Today's hand-torn chicken is biased towards the public taste of salt baked taste, no spicy taste, but the faint fragrance is always addictive, and this hand-torn chicken will be more tender and silky meat, will not be chai, and nutrition will not be lost, very suitable for friends with old people and children at home! Making this hand-torn chicken we are roughly divided into 3 important steps: brine, boiling, soaking, these three steps are the most important three steps to make hand-torn chicken, each step has a particularly important role, indispensable Oh, then we look at the specific methods and recipes of hand-torn chicken in detail!
Step 1: Prepare the ingredients
Production key tips: To make this hand-torn chicken, the materials we need are divided into hand-torn chicken raw materials, marinade materials, brine materials and dipping materials, and the dipping material does not have to be deliberately done, at home
Hand-torn chicken ingredients: 1 three yellow chickens (about 2-3 pounds of look)
Marinade ingredients: 1 spice packet (10 grams of white root, 9 grams of cumin, 6 grams of star anise, 6 grams of fragrant leaves, 3 grams of chili pepper, 2.5 grams of cinnamon, 2 grams of tangerine peel, 1 gram of grass fruit, 1 gram of cloves, 2 grams of yellow gardenia) ginger, appropriate amount of edible salt, appropriate amount of chicken essence, a little monosodium glutamate
Brine ingredients: 15kg of broth, 10 grams of ethyl maltol, 10 grams of chicken ingredients, 10 grams of yellow ginger powder, 20 grams of cooking wine, 10 grams of chicken essence, 8 grams of monosodium glutamate, 1 gram of pepper powder, salt, garlic, shallots, coriander, ginger, celery 25 grams each, spice oil
Remarks: Prepare fresh shallots, carrots, coriander, garlic, red peppers, ginger, onions, celery 50 grams each, then heat up, add the right amount of salad oil and cooked chicken fat, after the chicken fat is fried, we put in the prepared ingredients, turn the heat to slowly fry the spices to golden brown, and then salvage the slag, the slag we use in a bowl, the back is still useful
Step 2: Prepare to make
Production highlights: In the process of making hand-torn chicken, each step is very important, and each step may affect the taste and taste of the final product, so we must carefully do each step!
1. Buy back the three yellow chicken, when buying let the master remove the internal organs, and then the chicken feet to remove the nails are also chopped off separately, the chicken bought back after we are not in a hurry to do, we want to use water to soak the fresh chicken for a period of time, about 3-5 hours or so, soaked in order to better remove the blood in the chicken, but also let the chicken taste better pure and fragrant, so this step can not be saved Oh.
2. When the chicken is soaking, we come to make a marinade juice, this marinade juice is also relatively simple to make, we put the spice package to make the marinade juice, that is, 10 grams of white root, 9 grams of cumin, 6 grams of star anise, 6 grams of fragrant leaves, 3 grams of pepper, 2.5 grams of cinnamon, 2 grams of tangerine peel, 1 gram of grass fruit, 1 gram of cloves, 2 grams of yellow gardenia, we put the spices together into a bowl, and soaked in warm water for about 20 minutes after controlling the water and wrapping it up with gauze for later use.
3. Put the water in the pot, and then put the soaked spice packets and ginger slices, edible salt, chicken essence, monosodium glutamate and other seasonings into the water, boil for about 20 minutes on high heat, cook the spice water, we use the basin to pack up, and then put the soaked chicken directly into the marinade juice to soak for about 8-12 hours.
4. After the chicken is pickled, let's make the brine. Prepare the raw materials for making brine, clean it clean, make the spice oil in advance, and use it directly when you use it.
5. Prepare a stainless steel stew bucket, put the prepared broth into the stew bucket, and then put in the spice residue that is boiled in spice oil, stir well and then boil on high heat, boil the water and then put in salt baked chicken feed, yellow ginger powder, edible salt, pepper, chicken essence, cooking wine, ethyl maltol, monosodium glutamate and other seasonings, stir evenly to keep boiling for about 10 minutes, and then put in the boiled spice oil, stir evenly and then turn to low heat and slowly boil for about 30 minutes to get brine
6. After the brine is done, we wait for the chicken to be pickled, we first fish out the marinated chicken, this time don't worry about putting it in the brine, we first put the chicken open and dry, after drying until there is no water on the surface, we slowly put it into the brine (slowly put it, here is exquisite, we divide it, the first time put in the brine for 2 seconds and then lift it up to drain, drain and then put it in the brine for 3 seconds, then lift, lift it and then put it into the brine for 5 seconds, and then pick it up, After lifting up, drain and then put all the chickens into the brine), low heat brine for about 25-30 minutes, after the brine is good, turn off the heat and do not rush to fish out, let the chicken soak in the brine for about five minutes and then fish out.
7. Marinated chicken, after we fished it out, in order to make the hand-torn chicken have that crisp and refreshing taste, we can put it in ice water for about thirty minutes, so that the hand-torn chicken taste will be more crisp Oh, the eating experience will be more good Oh, the good chicken, we bring gloves, the chicken is torn into strips according to the texture direction of the meat, the bones are also evenly placed, the bones can be used to cook a soup stir-fried greens can also be used to make pepper salt taste, are very good Oh.
8. After the hand-torn chicken is done, we can make a dipping sauce, such as a dry dish for daily eating, with peanut crumbles, sesame seeds, chili noodles, edible salt, cumin powder stir evenly to eat directly, of course, you can also according to their own taste to make their favorite dipping sauce Oh.
Well friends, delicious and refreshing hand torn chicken method is here, hand torn chicken is a very classic popular home cooking, in restaurants and restaurants are very popular Oh, especially its nutritional value, is relatively high, the elderly and children are more suitable, in addition, hand torn chicken is also a hard dish, so in the present, whether it is a guest to eat or daily dishes, hand torn chicken is a very good choice Oh, there are like friends, you can try it at home!
Well, today our sharing is here, if you want to learn more food making, snack recipe recipes, you can pay attention to me Oh, I will share with you here more simple, fast and super practical dry goods Oh!