Crispy chicken leg(xiang su ji tui )

Method of crispy chicken leg

Raw materials for making crispy chicken leg

12 fried chicken legs, 10 grams of star anise, 15 grams of fennel, 25 grams of cinnamon, 15 grams of soy sauce, 25 grams of sugar, 25 grams of sugar, 25 grams of yellow rice wine, 50 grams of scallion, 25 grams of ginger, 5 grams of salt, 5 grams of monosodium glutamate, 1000 grams of soybean oil (100 grams of actual consumption), 50 grams of starch, 40 grams of chili sauce, 25 grams of salt and pepper, 10 grams of sesame oil.

Processing steps of crispy chicken leg:

1. Remove the hairiness of the fried chicken legs, wash them, dry them with a clean cloth, put them in a porcelain basin, wipe them with salt, sugar, sugar, soy sauce and sesame oil, and then put in yellow rice wine, star anise, fennel, cinnamon, scallion and ginger slices. Put it into the pot, steam it to rotten, take it out, decant the juice, drain it and set it aside.

2. Heat the frying pan, add the soybean oil, and when the oil is smoking, add the chicken legs. Deep fry the chicken legs with high heat until the chicken legs are golden red. Pour in the colander, drain the oil, and deep fry them one by one. Sprinkle with monosodium glutamate, then put them in a pot, with pepper salt and chili sauce on a small plate.

3. When eating, attach the nail cake.

Characteristics of crispy chicken leg

It is golden yellow, crisp and delicious.

Note: Jiapi pie is a half moon shaped bean pie made of rice flour, beans, sugar and refined salt.

Crispy chicken leg

Crispy chicken leg is a delicious dish. It is golden yellow, crisp and delicious. Note: Jiapi pie is a half moon shaped bean pie made of rice flour, beans, sugar and refined salt.

practice

1. Remove all the fluff from the fried chicken legs. After washing, use a cleaning cloth to absorb the water. Put it into a porcelain basin. Wipe the chicken legs with salt, sugar, sugar color, soy sauce and sesame oil. Then put in yellow rice wine, star anise, fennel, cinnamon, scallion and ginger slices. Put it into the pot, steam it to rotten, take it out, decant the juice, drain it and set it aside. 2. Heat up the frying pan, add soybean oil and fry until the oil is smoke free. Add chicken legs and fry them with high heat until the chicken legs are golden red. Pour in a colander, drain the oil and fry them thoroughly one by one. Sprinkle with monosodium glutamate and then put them in a pot. Dish with pepper salt and chili sauce. 3. When eating, attach the nail skin cake. How to make crispy chicken leg

[materials]: 3 chicken legs, 2 tsp minced garlic, noodles:

Water 3 / 4 cup oil 1 / 2 cup egg 1 flour 1 / 2 cup sweet potato flour 1 / 2 cup rice flour 1 / 2 cup

[marinade]: rice wine 2 tbsp pepper 1 / 2 tbsp mushroom essence 1 tbsp chili powder 1 tbsp garlic powder 1 tbsp sesame oil 1 tbsp

matters needing attention

1. The inside ligament of chicken leg should be cut with sharp knife to make it easy to taste and ripen.

2. Add all the marinades to the chicken leg in method 1, mix well, refrigerate until the next day, make it taste and set aside.

3. Mix all the materials of the face coat and set aside.

4. Dip the chicken leg of method 2 with the face coat of method 3 for standby.

5. In a hot pan, add enough oil to cover the chicken legs. When the oil temperature reaches 160 ℃, deep fry the chicken legs in method 4 over medium heat for about 10 minutes, then remove and cool down.

6. Put the chicken leg of method 5 into the oil pan again and fry it at 160 ℃ until it looks crisp and golden. Then remove the oil and drain it. Then cut it into pieces and set it on the plate.

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Chinese PinYin : Xiang Su Ji Tui