Tangerine-Flavored Chicken

Method of tangerine peel chicken

Raw materials for tangerine peel chicken

One fresh and tender chicken (about 500g). 4 g dried pepper and 4 g tangerine peel. Ginger, onion each 10 grams, cooking wine 10 grams, salt 3 grams, soy sauce 10 grams, vegetable oil 500 grams, soup 50 grams, sugar 20 grams, vinegar 10 grams, sesame oil 5 grams.

Processing steps of tangerine peel chicken:

Cut the chicken into 2 cm square pieces, place in a bowl, and mix with ginger, onion, cooking wine, salt and soy sauce. Wipe the dried pepper, remove the pedicels and seeds, and cut into short sections. Wash tangerine peel and tear it into pieces. Put the pot on a high heat, heat the vegetable oil (about 150 ℃) and remove the ginger from the chicken. Green onion. After decanting the water, deep fry the chicken until golden yellow (about 5 minutes), remove the frying oil, add about 150 grams of vegetable oil, heat it up, add pepper section, Chinese prickly ash and tangerine peel, then add the chicken, add a small amount of soup, and cook with sweet and sour sauce. Use medium heat to collect the soup. Remove from the pan when you spit out the oil. Sprinkle with a little sesame oil. Let it cool and serve on a plate.

Tangerine-Flavored Chicken

Tangerine peel chicken is a famous local traditional dish in Sichuan. This dish is soft and rotten, and the soup is thick, delicious and spicy. Use mature orange peel, dry in the shade or dry in the sun. The epidermis is bright orange red, yellow brown or tan, brittle and easy to break.

The skin is thin and big with red color and rich aroma.

Practice 1

raw material

There are 750 grams of clean chicken, 20 grams of tangerine peel and dried pepper, 30 grams of cooking wine and soy sauce, 25 grams of green onion and ginger, 10 grams of pepper powder, sugar and sesame oil, 5 grams of vinegar, 4 grams of refined salt, 700 grams of soup and oil.

practice

1. Chop the chicken into 3 cm square pieces. Cut the dried pepper into sections. Cut tangerine peel into pieces. Onion, ginger and pine. Mix chicken with 20g cooking wine, 15g soy sauce and 2G refined salt for 20 minutes.

2. Heat the oil in the pan until 70% hot. Deep fry the chicken until yellow. Pour into the colander.

3. Put 50g oil in the pot, add pepper powder and fry until fragrant. Do not use pepper. Deep fry the dried pepper and tangerine peel in the oil. Stir in the onion and ginger.

4. Add chicken nuggets and other seasonings (excluding sesame oil and oil) and bring to a boil. Pour into a sand bowl. Simmer over low heat for about 40 minutes. After cooked and rotten, pour in sesame oil and serve.

Operation tips: fried pepper oil temperature should not be too high.

Practice 2

Material Science

Raw materials: a fresh and tender chicken, (about 500g).

Accessories: 4 grams of dried pepper, 4 grams of tangerine peel. Ginger, onion each 10 grams, cooking wine 10 grams, salt 3 grams, soy sauce 10 grams, vegetable oil 500 grams, soup 50 grams, sugar 20 grams, vinegar 10 grams, sesame oil 5 grams.

make

a) Cut the chicken into 2 cm square pieces, place in a bowl, add ginger, onion, cooking wine, salt and soy sauce, and mix well;

b) Wipe the dried pepper, remove the pedicels and seeds, and cut into short sections. Wash tangerine peel and tear it into pieces;

c) Put the pot on a high heat, heat the vegetable oil (about 150 ℃) and remove the ginger and scallion from the chicken;

d) After decanting the water, deep fry the chicken until golden yellow (about 5 minutes), remove the frying oil;

e) Another 150 grams of vegetable oil, heat, add pepper Festival, pepper, tangerine peel fried, then add chicken;

f) Add a small amount of fresh soup and cook in the sweet and sour juice;

g) Take the soup over medium heat until it is full of oil. Drizzle with a little sesame oil and let it cool.

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