Crispy Chicken(bo li su ji )

Method of crispy chicken with glass

Raw materials for making Crispy Chicken

One smooth chicken (about 750 grams), two eggs, 60 grams of flour, 20 grams of Shaojiu, 50 grams of chives, 25 grams of fat meat, 10 grams of cooked ham, 1000 grams of lard (75 grams), and appropriate amount of monosodium glutamate, onion pepper, sesame oil, refined salt and wet starch.

The procedure of making crispy chicken is as follows:

1. Wash the chicken, cut the meat in half, spread salt and wine, and put it on the plate. Dice the fat meat and leek, cover the chicken with minced ham, and mix the flour and egg white.

2. Heat the cauldron, add oil and heat it to 40% or 50% heat. Add the chicken, fry it in a hot cauldron until golden brown. Remove the oil and cut it into pieces with a knife. Add refined salt, monosodium glutamate, green onion and pepper, sesame oil to the original tripod. Pour the thin paste with starch water into the dish. Place the chicken on the top.

The characteristics of crispy chicken are as follows

Golden color, crisp outside and tender inside, fresh and smooth.

Crispy Chicken

Crisp chicken is a traditional local dish in Guangdong Province, which belongs to Guangdong cuisine. This dish is golden in color, crisp in skin, tender in meat and fragrant in taste. First, cut the chicken thin with a knife, marinate it with Shaoxing wine, then put it on the plate. Put leek, fat, water chestnut, ham powder, flour, monosodium glutamate and pepper in a bowl, stir well with chopsticks, then brew on the chicken, and press flat with hands (the thickness should be uniform). Heat the raw oil in the oil pan, deep fry the chicken in the oil pan until golden yellow (pay attention to deep fry), take it up and cut it into 3cm pieces, thicken it with thin starch, put it into the bottom of the plate (glass thicken), and then put the chicken on it.

Main materials

300g chicken, 15g leek, 15g pork, 15g water chestnut, 75g flour, 2 eggs, 5g monosodium glutamate, 5g minced ham, a little Shaojiu, salt, pepper, sesame oil, 1000g raw oil (150g consumption).

practice

1. Cut the chicken thin with a knife, marinate it with Shaoxing wine and then put it on the plate.

2. Put leek, fat, water chestnut, ham powder, flour, monosodium glutamate and pepper in a bowl, stir well with chopsticks, then brew on the chicken, and press flat with hands (the thickness should be uniform).

3. Heat the raw oil in the oil pan, deep fry the chicken in the oil pan until golden yellow (pay attention to deep fry), take it up and cut it into 3cm pieces, thicken it with thin starch, put it into the bottom of the plate (glass thicken), and then put the chicken on it.

characteristic

The color is golden, the skin is crisp, the meat is tender, and the taste is fragrant.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bo Li Su Ji