fried crisp chicked

fried crisp chicked

Introduction:

"In Shandong cuisine, there is a famous fried dish called" crispy chicken ". In the past, there was a custom in the area of Shanxi, Hebei, Shandong and Henan, which was called "no seat without integrity". It is said that all banquet must have whole chicken, whole duck, whole fish and whole shrimp, otherwise, it is not called a good banquet. Especially in weddings and funerals, we should pay more attention to these four details. In fact, it's nothing unusual, such as braised fish, crispy chicken, braised duck and braised shrimp! In the eyes of the common people, a banquet, the four whole chicken, duck, fish and shrimp belong to the main dish, it together with some seven butterflies eight bowls of fried dishes, can set off a festive and auspicious atmosphere. "Si Zheng", people also compare it to the meaning of "Long Feng Cheng Xiang". These winged birds on the land are compared to "phoenix", and the fish and shrimp in the sea are just compared to "dragon" as the name suggests. Ha ha, in fact, it's nothing like that. The amount of inflation is a phoenix cub, a dragon grandson or something. In fact, it's not enough, but it's not so bad to feed the dragon and Phoenix! This kind of explanation is that if I make a fuss at the wedding banquet in the past, those old men and women will have to beat me out of the banquet. "Crispy chicken" is really a good thing. The taste of crispy chicken is very appetizing! Therefore, it has always been a reserved dish in Shandong cuisine. Up to now, many wedding guests still order this dish. First, it's delicious. Second, if you can't eat it, you can pack it up and take it away. When you go home, it's a small dish with wine. After oil processing, it's the same as the new one. It is mainly economical and delicious, so it has always been loved by people in Jiaodong Peninsula. Today's "Shandong cuisine" is a long-standing "crisp chicken". In fact, it's very simple. It's mainly pickled, steamed and fried. Because I'm afraid I can't eat too much, I chose the "three yellow chicken" from Shandong, which is popular in Beijing market. It is small in size, good in meat quality, and fast in ripening, saving time and speed. The specific measures are as follows; "

Production steps:

Step 1: cut the back of the chicken, remove the residual chicken lungs, blood clots and fat lumps, then rinse them, and put in soy sauce, spices, salt, sugar, scallion, ginger and yellow rice wine.

Step 2: massage the chicken by hand and rub the seasoning evenly.

Step 3: after kneading, put the onion and ginger spices into the chicken, cover them with plastic film, and put them in the refrigerator for 8 hours.

Step 4: take out and steam for 30 minutes.

Step 5: take out the chicken after steaming and slightly air it. During this period, mix the egg powder paste. When the chicken is not hot, pour in the egg powder paste and wipe it evenly.

Step 6: after smearing the egg powder paste, put it into a 70% hot oil pan and start frying. When frying, you should continuously ladle hot oil with your hand and pour it on the surface of the chicken to make it set as soon as possible.

Step 7: after the skin is shaped, deep fry the skin on both sides until it is crisp and ruddy.

Step 8: then control the oil content.

Step 9: chop a code plate with a knife while it's hot, and the dish is finished.

Materials required:

Jingjiang Sanhuang chicken: 800g each

Scallion: 50g

Ginger: 25g

Eggs: 2

Dry starch: appropriate amount

Chinese prickly ash: 5g

Cinnamon: 2G

Star anise: 2G

Fragrant leaf: 1 piece

Salt: 8g

Soy sauce: 25g

Yellow rice wine: 20g

Sugar: 10g

Cooking oil: proper amount

Note: this dish features: ruddy color, crisp skin, tender meat, crisp and delicious. Warm tips: 1. Marinate the chicken thoroughly for a long time. 2. Steam thoroughly. 3. Steam the chicken and let it dry. As long as it is not hot, it can be fried. If you don't use it after steaming, you can keep it in cold storage. If you want to eat it, you need to steam it again before frying. 4. As the chicken is a semi-finished product, it can be fried with high temperature hot oil. This privately made traditional dish of Shandong cuisine "Xiangsu chicken" with big stir fry spoon is ready. The skin is crispy, the meat is tender, and the taste is very good, for your reference!

Production difficulty: simple

Technology: deep fried

Production time: several hours

Taste: salty and fresh