Braised chicken with tomato

Braised chicken with tomato

Raw materials for stewed chicken with tomato

250 grams of chicken, 250 grams of tomato, 500 grams of peanut oil (actual consumption 50 grams), 15 grams of chili sauce, 5 grams of chili noodles, 15 grams of cooking wine, 2 grams of refined salt, 20 grams of sugar, 2 grams of monosodium glutamate, 1 egg, 5 grams of scallion, 250 ml of chicken soup, 5 grams of ginger, 10 grams of Lake powder, 10 grams of sesame oil.

The processing steps of stewed chicken with tomato are as follows:

1. Soak the chicken, wash and chop it into 6 cm long and 3 cm wide rectangular pieces, put it into a porcelain basin, add refined salt, cooking wine and chili noodles, marinate and taste it, and set it aside.

2. Beat the eggs into a small porcelain bowl, add the starch, stir well to make egg paste, and then add the chicken paste.

3. Remove the roots of tomatoes, wash them and cut them into thick slices; wash the scallions and ginger and cut them into pieces for use.

4. Heat the frying pan, add the peanut oil, and when it's 40% to 50% hot, spread the battered chicken pieces into the spoon, and slowly slide them open with chopsticks. When the chicken pieces turn white, slide them through and pour them into the colander. The remaining oil is poured into the oil tank.

5. After the frying pan is clean, add 25 grams of peanut oil, heat it up, put in the chopped green onion and ginger, stir fry the flavor, put in the fried chicken, chili oil, cooking wine, refined salt, sugar and chicken soup, bring to a boil, cover the pan well and change it

Characteristics of braised chicken with tomato

The color is red and yellow, sweet and sour, salty and spicy, fat but not greasy.

Braised chicken with tomato

250 grams of chicken, 250 grams of tomato, 500 grams of peanut oil (actual consumption 50 grams), 15 grams of spicy soy sauce, 5 grams of chili noodles, 15 grams of cooking wine, 2 grams of refined salt, 20 grams of sugar, 2 grams of monosodium glutamate, 1 egg, 5 grams of scallion, 250 ml of chicken soup, 5 grams of ginger, 10 grams of Lake powder, 10 grams of sesame oil

essential information

Stewed chicken with tomato

[cuisine] Korea

[taste characteristics] the color is red and yellow, sweet, sour, salty and spicy, fat but not greasy

Production process

1. Soak the chicken, wash and chop it into 6cm long and 3cm wide rectangular pieces, put them into a porcelain basin, add refined salt, cooking wine and chili noodles, marinate and taste them, and wait for use. 2. Put the eggs into a small porcelain bowl, add the water lake powder, stir well to make egg paste, and put in the chicken paste. 3. Remove the roots of tomatoes, wash them, and cut them into thick slices. Wash the green onion and ginger, and cut them into pieces 4. Heat the frying pan, add the peanut oil, and when it is 45% hot, spread the chicken pieces into the spoon, slide them slowly with chopsticks, and when the chicken pieces turn white, slide them through, and pour them into the colander. The remaining oil is poured into the oil tank. 5. After the frying pan is clean, add 25 grams of peanut oil, heat it up, put in the chopped green onion and ginger, stir fry the flavor, add the fried chicken, chili oil, cooking wine, refined salt, sugar and chicken soup, bring to a boil, cover the pan, simmer for 20 minutes, then add tomato and monosodium glutamate, simmer for a while, stir fry evenly and get out of the pan 6. When eating, stew chicken with tomato, pour sesame oil into the plate, and serve with cake

Longitude: 104.06573486

Latitude: 30.65946198