Chicken nest

Chicken nest method:

Raw materials for making shredded chicken and bird's Nest:

300 grams of chicken breast, 75 grams of canned bamboo shoots, 25 grams of green pepper, 200 grams of taro, 100 grams of egg white, 50 grams of fine dry starch, 25 grams of refined white flour, 125 ml of chicken soup, 25 grams of lettuce, 1 tomato flower, 5 grams of cooking wine, 3.5 grams of refined salt, 2.5 grams of monosodium glutamate, 750 grams of soybean oil (100 grams of actual consumption), 15 grams of starch, 15 grams of sesame oil, 15 grams of chicken oil.

Steps for making chicken silk bird's Nest:

1. Peel the chicken breast, soak it in water for half an hour, and cut it into 7cm long silk with the same thickness as matchstick; cut bamboo shoots and green peppers into silk with the same thickness as chicken; peel taro, wash it, and cut it into silk like curtain stick for use.

2. Put 50g egg white, 1g refined salt and 15g fine dry starch into a bowl, mix well, then add shredded chicken, sizing gently, and then add sesame oil to mix well.

3. Put shredded taro into porcelain bowl, add 50g egg white, 1g refined salt, mix well, add 35g fine dry starch and refined white flour, stir well, and set aside.

4. Heat the wok and add the soybean oil. When it's 60% hot, put the mixed taro into the bowl shaped eye mold. After the thickness is even, press the other bowl shaped eye mold. After it's stuck, put it into the bowl shaped eye mold

Characteristics of chicken silk nest:

Vivid, fresh and light, beautiful and generous.

Chicken nest

Chicken nest is a dish made of chicken breast and bamboo shoots.

Raw materials

Main materials

300g chicken breast, 75g bamboo shoots, 25g green pepper, 200g taro, 100g egg white

accessories

50 g of fine dry starch, 25 g of refined white flour, 125 ml of chicken soup, 25 g of lettuce, 1 tomato flower, 5 g of cooking wine, 3.5 g of refined salt, 2.5 g of monosodium glutamate, 750 g of soybean oil (100 g of actual consumption), 15 g of Lake powder, 15 g of sesame oil and 15 g of chicken oil.

Production steps

1. Remove the skin of chicken breast, soak it in water for half an hour, and cut it into 7 cm long silk as thick as matchstick; cut bamboo shoots and green peppers into silk as thick as chicken silk; peel taro, wash it, and cut it into silk like curtain stick.

2. Put 50g egg white, 1g refined salt and 15g fine dry starch into a bowl, mix well, then add shredded chicken, sizing gently, then add sesame oil to mix well. 3. Add 50g egg white, 1g refined salt, mix well, add 35g fine dry starch and refined white flour, stir well and set aside.

4. Heat the wok and add the soybean oil. When it's 60% hot, put the mixed taro into the bowl shaped eye mold. After the thickness is even, press the other bowl shaped eye mold. After it's stuck, deep fry it in the oil pan for about 2 minutes. Lower the heat and fry it for a while. Remove it to control the oil.

5. When the frying oil in the wok is 30% hot, put in the shredded chicken, gently spread it with chopsticks, pour in the shredded bamboo shoots and green peppers, add the oil, and immediately pour in the internal control dry oil in the colander. Add cooking wine, 1.5g refined salt, monosodium glutamate and chicken soup, thicken with starch, pour in shredded chicken, bamboo shoots and green pepper, stir well, add chicken oil.

6. At the same time, take out the taro in the mold, put it on the plate, put in shredded chicken, surround it with lettuce and tomato flowers, then you can.

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