Fried diced chicken in soy sauce(jiang bao ji ding )

Fried diced chicken in soy sauce

Raw materials for making sauted diced chicken in soy sauce:

Chicken breast meat 150g, ginger juice 2.5G, egg white 0.5g, Shaojiu 7.5G, yellow sauce 25g, cooked lard 500g, sugar 40g (about 20g), wet starch 7.5G, sesame oil 15g.

Processing steps of sauted diced chicken in soy sauce:

1. Soak chicken breast in cold water for 1 hour, remove its fat skin and white muscle, cut into 0.8 cm square dice, add egg white, wet starch and 5 g water, mix well and make a good pulp.

2. Pour the cooked lard into the frying pan and heat it with low heat until it is 40% hot. Put in the diced chicken, quickly spread it with chopsticks, slide it until it is mature, and pour it into the colander to drain the oil.

3. Pour 15g of cooked lard and sesame oil into the frying pan, heat it with high heat, then put in the yellow sauce, stir dry the water in the sauce (the sauce will make a loud noise in the pan, and when the noise becomes very small, the water will be basically dry), and then add white sugar. After the sugar dissolves, add Shaojiu and ginger juice, stir fry into paste, then pour in diced chicken, continue to stir fry for about 5 seconds.

Characteristics of fried diced chicken in soy sauce:

Fried diced chicken with soy sauce is a famous traditional dish in Beijing. It is red and oily, salty and sweet, tender and fresh, with strong sauce flavor. It can be regarded as the top of pickled vegetables.

Attention should be paid to when making sauted diced chicken with soy sauce

This dish pays special attention to the heat. When the fire is big, the sauce is easy to paste and bitter. When the fire is small, the sauce can't hang on the meat. It is the characteristic of this famous dish that there is only oil but no sauce in the plate after eating.

Fried diced chicken in soy sauce

Fried diced chicken in soy sauce, a traditional Shandong dish, was later changed from "Gongbao" chef to "Gongbao diced chicken" in Beijing

Recipe name

Fried diced chicken in soy sauce

Stir fried chicken with flow paste

Characteristics of dishes

Red color, strong sauce flavor, salty with sweet, tender and smooth taste.

practice

Practice 1

Materials used

300 grams of chicken breast, 1 cucumber, 20 grams of sweet flour sauce, 15 grams of dry yellow sauce, several garlic petals, a small amount of sugar, 20 ml of water, cooking wine, starch, sesame oil.

practice

1. Remove the white film of chicken breast, clean it, cut it into small pieces, pour in cooking wine and starch, mix well, cut cucumber into small pieces of the same size, and slice garlic;

2. Pour the sweet flour paste, dry yellow sauce, sugar and water into a bowl, and stir well to form a sauce;

3. Heat the pan and pour in a small amount of oil. First add garlic slices and stir fry for two minutes;

4. Stir fry until the diced chicken changes color, pour in the sauce and stir fry continuously to make the diced chicken full of sauce;

5. Finally, pour in diced cucumber, stir fry evenly, turn off the heat, and finally add a few drops of sesame oil

.

Tips

Both sweet and dry soy sauce are salty, so there's no need to add salt.

Practice 2

Manufacturing materials

Main ingredients: 150 grams of chicken breast meat;

Accessories: egg white 13g, starch (broad bean) 4G;

Seasoning: 3 G ginger juice, 8 g rice wine, 25 g yellow sauce, 30 g lard (refined), 20 g Sugar, 15 g sesame oil.

Production technology

1. Soak chicken breast in cold water for 1 hour, remove its fat skin and white muscle, and cut into 0.8 cm square dice;

2. Add 5 ml egg white, wet starch and water into the diced chicken, mix well and make a good pulp;

3. Pour the cooked lard into the frying pan and heat it over low heat until it is 40% hot. Put in the diced chicken and quickly spread it with chopsticks until it is mature. Pour it into the colander to drain the oil;

4. Pour 15g of cooked lard and sesame oil into the frying pan, heat it with high heat, then add the yellow sauce, and stir fry the water in the sauce;

5. Add white sugar again, after the sugar dissolves, add yellow rice wine and ginger juice, stir fry into paste, then pour in diced chicken, continue to stir fry for about 5 seconds.

Process tips

1. This dish pays special attention to the heat. When the heat is high, the sauce is easy to paste and bitter. When the heat is low, the sauce can't hang on the meat. It is the characteristic of this famous dish that there is only oil but no sauce in the dish after eating;

2. 500 grams of cooked lard should be prepared due to the process of chicken over oiling;

3. When the sauce is fried, the pan will make a clattering sound. When the sound becomes very small, the water will be basically dried;

4. The amount of sauce should be 1 / 5 of the main ingredient, and the oil for frying sauce should be more than 1 / 2 of the sauce. If there is more oil and less sauce, it is not easy to cover the main ingredient, and there is less oil and more sauce, it is easy to cook;

5. Don't put the sugar too early, usually when the sauce is fried, it can increase the flavor and luster of the dishes;

6. 500 grams of cooked lard should be prepared due to the oil drawing process.

Taste of dishes

The meat is tender and fresh with rich sauce flavor.

nutritive value

Chicken breast meat: the protein content of chicken breast meat is high, and it is easy to be absorbed by the human body. It can enhance physical strength and strengthen the body. It contains phospholipids which play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure. According to the traditional Chinese medicine, chicken breast has the functions of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones. It has a good therapeutic effect on malnutrition, fear of cold, dizziness and palpitation, fatigue, irregular menstruation, postpartum milk deficiency, anemia, deficiency of food, thirst, edema, frequent urination, spermatorrhea, deafness and tinnitus. It can be eaten by the general population, especially for the elderly, the sick and the weak.

Egg white: egg white is rich in protein, 8 kinds of amino acids necessary for human body and a small amount of acetic acid, which can enhance the lubrication of the skin, protect the skin from slightly acidic, and prevent bacterial infection; in addition, egg white also has the effect of clearing away heat and toxin; Chinese medicine also believes that egg white is slightly cold and has clear Qi, which can easily replenish qi, moisten the lung and throat, clear away heat and toxin, and help to delay aging.

Starch (broad bean): broad bean is rich in calcium, zinc, manganese, phospholipid, etc., which is an important component of brain and nerve tissue. It is also rich in choline, which can increase memory and brain function. It is suitable for coping with exams or brain power.

The recipe is complementary

Chicken breast meat: chicken breast meat should not be eaten with pheasant, turtle, mustard, carp, crucian carp, rabbit meat, plum, shrimp, sesame, chrysanthemum, onion and garlic;

Eating with sesame and chrysanthemum is easy to be poisoned;

Eating with plum and rabbit meat can cause diarrhea;

Eating with mustard will make you angry.

Egg white: egg white can not be eaten with sugar, soybean milk and rabbit meat.

Starch (broad bean): broad bean should not be eaten with snail.

History and culture

1. "Fried diced chicken with soy sauce" is a famous traditional dish in Beijing. It can be called the first in the pickled vegetables. This dish is made of soybean, flour and refined salt. The color is dark yellow, the texture is exquisite, and the taste is salty and fragrant. It is suitable for stir frying vegetables, stuffing and noodles with fried sauce, which is quite different from the style of sweet flour sauce;

2. Saute with soy sauce is one of the methods of saute. Saute with soy sauce is a method of saute with soy sauce or sweet noodles. Saute chicken with soy sauce is a traditional Shandong dish. The color of this dish is golden red, the meat is fresh and tender, salty and sweet, and there is only oil but no sauce in the plate after eating;

3. China is the first country to make sauce, which has a history of thousands of years. Confucius said, "no sauce, no food.". In Shandong cuisine, soy sauce is used for seasoning and for serving as a dish. There are both. As far as all the main ingredients of soy sauce explosion are concerned, there are generally two kinds of raw materials and clinker. Raw meal, often used with pork, chicken. The raw chicken or meat is boiled in a boiling water pot first, then it is taken out and cooled with cold water, and cut into silk, dice, slices, strips and other shapes.

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Chinese PinYin : Jiang Bao Ji Ding