Taoyuan tonghammer chicken leg

Taoyuan copper hammer chicken leg method:

Raw materials for making Taoyuan copper hammer chicken leg:

Taoyuan produces 10 tender chicken legs (weighing about 900 grams), 6 eggs, 2 large tomatoes, 200 grams of coriander, 1000 grams of peanut oil (actual consumption of 150 grams), 50 grams of cooking wine, 5 grams of refined salt, 2 grams of monosodium glutamate, 0.5 grams of pepper, 15 grams of green onion, 15 grams of ginger, 5 grams of sugar, 20 grains of prickly ash, 50 grams of dry starch and 15 grams of sesame oil.

Taoyuan copper hammer chicken leg production steps:

1. Mash the green onion and ginger and take the juice with cooking wine. Remove the yolk and use the clear. Pick and wash the coriander. Wash tomatoes.

2. Remove the residual feather from the chicken leg and clean the bone (keep the bone of the leg tube for use). Beat the chicken leg with a knife and the back of the knife, break the tendons and collaterals, cut them into 5cm wide chunks, marinate them with onion and ginger wine juice, refined salt, sugar, pepper, pepper powder and monosodium glutamate for about 1 hour, then remove the pepper seeds, mix them with 1 egg white and 10g dry starch, and then put the cheese bone into the chicken meat to make a hammer shape.

3. Egg white (5 pieces) with chopsticks, add 40 grams of dry starch, make into snow egg paste.

4. When the peanut oil is 60% hot, remove the pan from the fire, wrap the dressed chicken legs with snow egg paste one by one, put them into the oil pan, and then deep fry them on the medium heat. Take them out in light yellow to form the copper hammer chicken legs.

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Characteristics of Taoyuan tongchui chicken leg

This dish is a famous traditional dish in Hunan Province. It is loose, crisp, fragrant and crisp. It tastes delicate and is a big dish in the banquet.

Taoyuan tonghammer chicken leg

"Taoyuan tongchui chicken leg" is made from big breeder chickens produced in Taoyuan. According to the records of Taoyuan County, during the Jiaqing period of Ming Dynasty, Taoyuan chicken was famous all over the world. This kind of chicken is big, strong, tender and delicious. The well-made drumstick looks like a copper hammer, so it's named.

raw material

Chicken legs... 12 peppers... 0.5g

2 Zanthoxylum bungeanum... 20 pieces

Coriander... 200g onion... 15g

Egg white... 6 ginger... 15g

Shaoxing wine..... 50g dry starch..... 50g

Refined salt..... 5g sesame oil..... 15g

MSG... 2.5G peanut oil... 1000g

Sugar... 5g

Cooking method

1. Remove the bone of the chicken leg, keep the bone of the tube, beat the leg with the back of the knife, break the tendons, and cut it into 5 cm wide pieces. Mash the green onion and ginger with Shaoxing wine, drizzle the juice on the chicken leg, add refined salt, sugar, pepper, monosodium glutamate and marinate for about.. 1 hour. Then, remove the prickly ash, use egg white.. 1, dry starch.. 10g to mix and size, then put the chicken bone into the tube to make a hammer shape, wash the coriander and cut it into flower shape, use chopsticks to beat the egg white.. 5, add dry starch.. 40g to make a snow egg paste.

2. Set the frying pan on medium heat, add peanut oil and heat it to 60% heat. Take the pan away from the heat. Wrap the dressed chicken legs one by one with snowflakes and paste them in the oil pan. Then set the frying pan on medium heat and fry them in light yellow. Take them out to form copper hammer chicken legs.

3. When the temperature of uranium in the pot rises to 70%, fry the chicken legs again with a copper hammer to make them golden yellow. Take them out, pour in sesame oil, and place them around the plate with coriander and tomato sauce in the center.

Key technology

1. Wrap the bone tightly, otherwise it's easy to scatter when frying.

2. When beating egg white, it should be done in one direction and quickly, with the chopsticks standing.

Flavor characteristics

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2. This dish is golden in color, beautiful in appearance, crispy, crisp and salty in taste.

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