Jellyfish skin with shredded chicken(ji si zhe pi )

How to sting skin with shredded chicken

Raw materials for making shredded chicken sting:

200g chicken breast, 300g jellyfish skin, 2 parsley, 25g onion and ginger, 40g clear soup, 10g cooking wine, 1g monosodium glutamate, 2G pepper, 1.5g refined salt, 10g vinegar, 20g Lake powder, 1 egg white, 750g white oil (about 40g consumption).

The procedure of making shredded chicken sting skin is as follows:

1. Cut the chicken breast into threads as thick as hemp thread. Cut the skin of jellyfish into shreds and wash it repeatedly with clean water. Wash coriander and cut into inch pieces.

2. Use a little salt, egg white, water and starch to paste the shredded chicken. Put clear soup, cooking wine, salt, monosodium glutamate and pepper into a small bowl. Set aside the juice. Scald jellyfish in hot water and drain.

3. Add white oil into the frying spoon and cook until it is four years old. Put shredded chicken into the frying pan. Use iron chopsticks to disperse the oil and decant it. Leave a little oil in the spoon. Put shredded scallion and ginger into the frying pan. Cook with vinegar. Add shredded jellyfish and coriander. Quickly pour in the right juice and turn it over evenly.

The characteristics of stinging skin of shredded chicken are as follows

The jellyfish skin is crisp and tender, the shredded chicken is smooth and soft, fresh and refreshing, and the flavor is unique.

Jellyfish skin with shredded chicken

Jellyfish skin with shredded chicken is a special food, which is made of chicken breast, jellyfish skin, coriander and so on.

Material Science:

Chicken breast 200g, jellyfish skin 150g, coriander 1, onion 1, Taibai powder amount, protein 1 tbsp

Seasoning: a little salt, 1 tsp wine, half tbsp light soy sauce,

Method:

1. Shred the green onion and cut the parsley into small pieces

2. Cut the pickled jellyfish skin into shreds, put it into boiling water, quickly scald it, take it out and soak it in cold boiled water for later use

3. Cut the chicken breast into 3.5cm filaments along the lines, put it into a bowl, add a little salt, half a teaspoon of taro, 2 tablespoons of water and protein, stir well, marinate for 15 minutes

4. Add proper amount of oil into the pot and heat it for 6 minutes. Mix chicken shreds with a little cold oil before putting them into the pot. Add oil to the pot and fry until discolored. After frying, remove and set aside

5. In another bowl, add wine, 1 / 3 tsp salt, light soy sauce, 1 tsp water, sesame oil and 1 / 4 tsp cornstarch. Mix well to make sauce

6. Heat 1 tbsp of oil, add shredded chicken, scallion and leached jellyfish skin, pour in sauce, stir fry over high heat for 3-5 seconds, and then stir in coriander before boiling

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Chinese PinYin : Ji Si Zhe Pi