Pot Roasted Crispy Chicken (Shijiazhuang Royal Ginseng Restaurant Innovative Dishes)

Features: beautiful shape, garlic flavor.

Idea: Once found a dish called "pot roast duck" in a restaurant, this dish is the duck is marinated and fried in crispy paste, the taste is very good, but the color of the paste is not very good. When I came back, I visited the market and found that our frozen baby chickens here were very cheap. I combined frozen chicken with "pot roast duck", steamed the chicken and then fried it, and the bottom pad was fried with corn flakes, which made the dish fuller, appeared to be large, and the cost was cheap. This dish was launched during the Spring Festival, and many family dinners are indispensable to a chicken, so this new dish has become the most popular and innovative dish.

　

Ingredients: 1 chicken (650 g), corn flakes 100 g, 10 cucumbers. Seasoning: 10 g salt and pepper, 10 g tomato sauce, 10 strips of green onion, 1000 g of marinated chicken sauce. To marinate chicken sauce: 50 grams of minced garlic, 50 grams of garlic powder, 10 grams of chef's four treasures of flavor, 10 grams of monosodium glutamate, 15 grams of salt baked chicken ingredients and 1000 grams of water. To do crispy frying paste: Put 1 box of Bakemon crispy fried powder, add the right amount of water and stir well.

Preparation method: (1) The chicken is eerouted and washed, marinated in the marinade chicken juice for 4 hours, then steamed in a steamer for 1 hour until cooked (because the chicken is marinated with garlic flavor, if it is marinated, the taste will be integrated into the soup, and the steaming method can maintain the taste of the marinade), take out the bones and set aside. (2) Fry the corn flakes in a 60% hot oil pan and scoop them out of the bottom of the pan. (3) Hang the boneless chicken with crispy fried paste, fry in 50% hot oil for 2-3 minutes until golden brown, fish out the chopped pieces and place them on the plate. (4) Place the cucumber segments and green onions on both sides of the chicken, put the duck cake on the edge of the plate, bring salt and tomato sauce to the table, and use the duck cake roll to eat after serving.