Fried chicken gourd

Fried chicken gourd method:

Raw materials for making fried chicken gourd

12 chicken legs.

Seasoning for fried chicken gourd

15 grams of cooking wine, 1.5 grams of refined salt, 5 grams of soy sauce, 50 grams of green onion, 25 grams of ginger, 15 grams of corn flour, a little of Daliao and cinnamon, 500 grams of peanut oil (about 40 grams), 400 grams of clear soup, 1.5 grams of pepper salt.

Processing steps of fried chicken gourd:

1. Wash chicken thighs with clean water. Cut the scallion into inches. Smash the ginger with a knife.

2. Pour a little peanut oil into the pot, heat it up, add scallion, crushed ginger, large ingredients and cinnamon, fry it a little, then pour in 400g clear soup, put chicken thigh, add cooking wine, refined salt and soy sauce, skim the foam after boiling, move it to low heat and simmer for about 40 minutes, remove it when it is 80% rotten, and control the oil.

3. Sit in the frying pan, add peanut oil, and cook until eight mature. Gently pick up the chicken thigh with your hand, and cover it with a layer of corn flour. Put it in the oil pan, fry it in hot oil until it's jujube red. Remove the oil, put it on the plate, and serve it with pepper salt.

Fried chicken gourd

Fried chicken gourd is a dish with chicken legs as the main ingredient.

essential information

Fried chicken gourd

[cuisine] Manchu and Han chicken

Raw materials

12 drumsticks, 15 grams of cooking wine, 1.5 grams of refined salt, 5 grams of soy sauce, 50 grams of green onion, 25 grams of ginger, 15 grams of corn flour, a little of big sauce and cinnamon, 500 grams of peanut oil (about 40 grams), 400 grams of clear soup, and 1.5 grams of pepper salt.

Production process

1. Wash chicken thighs with clean water. Cut the scallion into inches. Smash the ginger with a knife.

2. Pour a little peanut oil into the pot, heat it up, add scallion, crushed ginger, large ingredients and cinnamon, fry it a little, then pour in 400g clear soup, put chicken thigh, add cooking wine, refined salt and soy sauce, skim the foam after boiling, move it to low heat and simmer for about 40 minutes, remove it when it is 80% rotten, and control the oil.

3. Sit in the frying pan, add peanut oil, and cook until eight mature. Gently pick up the chicken thigh with your hand, and cover it with a layer of corn flour. Put it in the oil pan, fry it in hot oil until it's jujube red. Remove the oil, put it on the plate, and serve it with pepper salt.

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