"Every piece of chicken deserves to be taken seriously", the welfare of chicken lovers is coming, there is no privacy in front of the food, here the oil poured chicken, drunken chicken, water chicken practice to share out, drunken chicken is especially recommended Oh! You can also try it!
<h1 class="pgc-h-center-line" style="text-align: center" > oil-drizzled chicken</h1>
Chicken in oil is a flavorful snack. Its chicken skin is crispy and the chicken is soft and tender, which not only carries forward the crispy advantages of fried vegetables, but also retains the fresh and tender characteristics of raw materials, which is endlessly evocative.
Ingredients: Chicken thigh, ginger, shallot, soy sauce, dark soy sauce, oyster sauce, black rice vinegar, sesame sesame oil, starch, sugar, salt
Procedure steps:
After the chicken thighs are washed, add an appropriate amount of salt and marinate for 15 minutes
Finely chop the ginger and chop the shallots and set aside
Mix the sauce. Add an appropriate amount of black rice vinegar, sugar, soy sauce, dark soy sauce and oyster sauce to the bowl (the vinegar can be put in an appropriate amount) and stir well
Heat the oil in the pot, the chicken thighs are wrapped in starch and then fried in the oil at a temperature of about 60%, and fried over medium heat until the skin of the chicken thighs is golden brown (the frying process takes about 15 minutes, use chopsticks to poke into the thickest part of the chicken thigh meat, no blood water can ooze out)
Heat the oil and fry for about 2 minutes to increase the crunchy texture
After frying, remove the chicken thighs and chop them into chunks and plate them
Heat the sesame sesame oil and cooking oil mixture until it smokes, pour in the minced ginger and green onion, stir well with the sauce prepared in advance, and pour over the chicken on the plate
(To maintain the crunchy texture of the chicken skin, the sauce is best to taste immediately after pouring it)
<h1 class="pgc-h-center-line" style="text-align: center" > drunk</h1>
Drunken chicken is a traditional dish in Jiangsu and Zhejiang regions. The chicken is smooth and tender, salty and suitable, the wine is rich in aroma, and it is intoxicating but can hide the crispy strength of the peppercorns, which is wonderful.
Ingredients: chicken thighs, rice wine, green onion, ginger, peppercorns, sugar, salt
The night before:
Cut the green onion into sections and slice the ginger and set aside
After washing the chicken thighs, put them in a pot with water, salt and peppercorns and bring to a boil.
Pour in the rice wine and let stand for about 20 minutes, then remove and wash
Add water to the pot and bring the chicken thighs to a boil. After bringing to a boil, reduce heat and cook for about 10 minutes, then turn off the heat and simmer for 10 minutes before draining
Soak the chicken thighs in cool boiling water, add shallots, sliced ginger, salt, peppercorns, rice wine and refrigerate for at least 12 hours
Day 2:
Remove the marinated chicken thighs, chop them into chunks and set them on the table
Mix the sauce. Stir in two small spoonfuls of sugar, one spoonful of salt, one or two pieces of rice wine in a bowl
Drizzle the sauce over the chicken nuggets and serve after about 20 minutes
<h1 class="pgc-h-center-line" style="text-align: center" > waterpher</h1>
The water chicken is from Huazhou, Guangdong Province, and the method is simple, and the original flavor is retained by the water separation method. Its vegetable skin is smooth and fragrant, suitable for people with light diets.
Ingredients: whole chicken, garlic, ginger, rice wine, cooking oil, soy sauce, sesame oil, salt
Choose 6-8 months old chickens, cut open the chicken belly and take out the internal organs, wash it clean, and use kitchen paper towels to absorb the surface water
Pat the garlic into fine minced garlic and the ginger into finely chopped ginger
Mix with minced garlic and ginger with two spoonfuls of rice wine, self-pleasing salt and a small amount of cooking oil, mix well and spread evenly in the epidermis and abdominal cavity of the whole chicken, and let stand for about 20 minutes
After the steamer water is boiled and steamed, the whole chicken is put in, the lid is steamed on high heat for about 15-20 minutes, and the toothpick can be pricked to the thigh of the chicken without bleeding water
After leaving the pan to cool, cut the whole chicken into small pieces and plate it, and then pour the juice generated by the steaming process on the chicken nuggets, and dip it in soy sauce and sesame oil when eating
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