Pan fried chicken

Cooking method of fried chicken in pan

Raw materials for making pan fried chicken

There was a live hen in that year (weighing about 1750 grams). Yuguo 3G, cinnamon 3G, star anise 3G, fennel 3G, Shannai 3G, turmeric 3G, onion 25g, ginger 25g, Shaojiu 30g, refined salt 10g, soy sauce 25g, vegetable oil 50g.

The steps of making pan fried chicken are as follows:

Clean the chicken, boil in boiling water for 5 minutes, remove and wash. Put the pot on the fire and put in the jade fruit. Cinnamon, star anise, fennel, kaempferi, turmeric, stir fry for 3 minutes, take out, put into a cloth bag tightly, put into a deep casserole, add chicken broth, onion knot, ginger pieces, heat the casserole on the fire, add vegetable oil to 60% heat (about 150 ℃), leave the fire cool, pour into the casserole. Heat the casserole, add Shaojiu to boil, add the chicken, add refined salt, press the chicken body with the basin, cover the casserole, bring to a boil over medium heat, move it to low heat, stew the chicken, take out the chicken, cool it, chop it into pieces, put it in the basin, and then pour the bittern and soy sauce.

Pan fried chicken

Pan fried chicken is a famous local traditional dish in Changshu, Jiangsu Province. Wangsi restaurant, located at the foot of Yushan Mountain in Changshu, has a history of more than 100 years. Wang Si, the owner of the company, has rich cooking experience, and his secret fried chicken has unique flavor. In the late Qing Dynasty and the early Republic of China, the author and poet of the gossip Yangzhou was easy to read and improvised. He said: "Jiangshan loves talent, and has a pavilion of its own," Wang four has a good flavor, and Baijiu "is a good flavor. This dish is strictly selected. It must be cooked with local born "three yellow hens", weighing about 1700g. It is cut into pots and poured with oil brine. It is golden in color, fragrant, fresh and tender. The fame has been spread far and wide.

raw material

There was a live hen in that year (weighing about 1750 grams). Yuguo 3G, cinnamon 3G, star anise 3G, fennel 3G, Shannai 3G, turmeric 3G, onion 25g, ginger 25g, Shaojiu 30g, refined salt 10g, soy sauce 25g, vegetable oil 50g.

Production process

(1) Wash the chicken, boil in boiling water for 5 minutes, remove and wash;

(2) Put jade fruit, cinnamon, star anise, fennel, kaempferi and turmeric on the fire, stir fry for 3 minutes, take them out, put them into a cloth bag tightly, put them into a deep casserole, add chicken broth, scallion and ginger, and heat them on the fire;

(3) Heat the vegetable oil to 60% heat (about 150 ℃), cool off the fire and pour into a casserole;

(4) Heat the casserole, add Shaojiu to boil, add the chicken, add refined salt, press the chicken body with the basin, cover the casserole, bring to a boil over medium heat, move it to low heat, stew the chicken, take out the chicken, cool it, chop it into pieces, put it in the basin, and then pour the bittern and soy sauce.

characteristic

1. "Pan fried chicken" is a famous traditional dish in Changshu. It is located in wangsi restaurant at the foot of Yushan Mountain in Changshu, and has a history of more than 100 years. Wang Si, the owner of the company, has rich cooking experience, and his secret fried chicken has unique flavor. In the late Qing Dynasty and the early Republic of China, the author and poet of the gossip Yangzhou was easy to read and improvised. He said: "Jiangshan loves talent, and has a pavilion of its own," Wang four has a good flavor, and Baijiu "is a good flavor. One day in October 1947, accompanied by Kong lingkan and others, Soong Qingling and Soong Meiling arrived in Changshu from Shanghai. After having a picnic on the lawn outside wangsi restaurant, they praised and said, "I can't imagine that there are such good dishes in a small place."

2. This dish is strictly selected. It must be cooked with local born "three yellow hens", weighing about 1700g. It is cut into pots and poured with oil brine. It is golden in color, fragrant, fresh and tender. The fame has been spread far and wide.

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