How to cook white chicken

Curry chicken

Ingredients: chicken, potatoes, rice wine, salt, curry oil, monosodium glutamate, wet starch, lard amount.

System of law:

1. Thaw the chicken naturally and knead it into four squares of 3 cm size. Cut the potatoes into cubes and place them in a hot oil pan. To float on the oil, remove it for use.

2. Put the wok on the fire, pour in white soup, chicken, wine, and fry until frothed. Remove the foam, make the chicken white, add salt, monosodium glutamate, boil on the fire, change the pot with water and simmer for 25 minutes, simmer until the chicken and bone are slightly disjointed, add curry oil, potatoes, wet starch Mix well into a thin simmer, overturn a few times, so that the scallions are wrapped in chicken pieces, then add 15 grams of lard, then add 10 grams of lard after mixing, just mix the plate.

Key points: Starch should be drenched less, and you must master the heat.

 

Braised chicken

Ingredients: Chicken, water and magnolia tablets (winter bamboo shoots are also available)

Ingredients: 150 grams of soy sauce, 6 grams of salt, 50 grams of sugar, 50 grams of cooking wine, 4 grams of MSG, 40 grams of water starch, 40 grams of onion ginger, 2 kg of vegetable oil (actual consumption of 160 grams).

System of law:

1) Thaw the chicken, wash it, and knead it into a 2.5 cm square piece; slice the water with a magnolia slice; cut the onion; ginger slice.

2) Put the oil into the pot, cook until it is ripe, put the chicken in a pot, add a little soy sauce and grab it well, fry it into a golden yellow, and drain.

3) Another pot, put a little oil, heat into the onion section, ginger slice slightly, that is, water, soy sauce, cooking wine, salt, sugar, monosodium glutamate, water, magnolia, chicken, after boiling, simmer Turn to a slight fire, rely on ten minutes, until the soup is burnt to half, the chicken is soft and rotten, turn to the fire, pick the onion ginger, use water starch to thicken, and pour the oil to the pan.

Features: The color is red, soft and delicious.

Key to production: When the chicken is fried in the pan, the oil temperature should be hot, and the chicken pieces should be fried until the surface is hard. Therefore, the dish is made of bamboo shoots, so the stewing time should not be too long, so as not to make the stew too bad. In addition, we must master it well. When the chicken pieces are nearly rotten, turn them to the fire immediately. Don't wait until the chicken pieces are rotten. There are still a lot of soups, so the chicken pieces have no taste.

 

Spicy chicken

Ingredients: chicken, dried Sichuan red pepper, cooking wine, miso, soy sauce, salad oil, pepper, salt

Manufacturing method:

1. Cut the whole chicken into small diced.

2, sprinkle with soy sauce on the chicken, sprinkle with salt and MSG, adjust the taste, soak in the cooking wine for about 30 minutes.

3. Heat the salad oil and fry the chicken.

4, then put in the dry red pepper, pepper, stir fry, and scent.

5. Bring the fried chicken and dried red peppers out.

note:

1. Pepper and pepper can be added according to your own taste, but in order to reflect the characteristics of this dish, the best finished product is that the pepper can cover all the chicken, instead of the chicken in the chicken. Chili and peppercorns.

2. The fried chicken should be salted in the chicken. It must be sprinkled. If the chicken is fried, the salt will not enter the chicken. Because the shell of the chicken has been dried, the texture is relatively tight, and the salt can only adhere to it. The surface of the chicken affects the taste.

3. The oil used for fried chicken must be very hot. Otherwise, the chicken will not dry for a long time. Even if it waits for a long time to dry, it is really dry, a group of dead meat, very It's hard to eat, there is no taste at all. So the fire must be big, the fragile outside, and the inside is relatively tender.