Fried chicken with green onion and pepper(chao cong jiao ji )

Fried chicken with green onion and pepper

Raw materials for fried chicken with green onion and pepper

1 chicken (about 1250g), 30g green onion powder, 5g Sichuan pepper powder, 750g lard (500g consumption), sesame oil, monosodium glutamate, refined salt and wet starch.

Processing steps of fried chicken with green onion and pepper

Clean the chicken, remove the bone, remove the meat, and cut it into pieces. Then spread starch water, deep fry in the cauldron, take out, fry the minced Sichuan pepper and green onion, stir fry the fried chicken, add monosodium glutamate, pepper, refined salt and sesame oil, paste with a little starch water, and serve on the cauldron. (fried crispy platter with cauliflower leaves around the platter).

Characteristics of fried chicken with green onion and pepper

The color is light yellow, the meat is smooth and fresh, and the flavor of onion and pepper is rich.

Fried chicken with green onion and pepper

Fried chicken with green onion and pepper is a traditional local dish, belonging to Guangdong cuisine. This dish is light yellow in color, smooth and tender in meat, and rich in onion and pepper flavor. First, clean the chicken, remove the blood, remove the hair, remove the bone, remove the meat, and cut it into pieces. Then touch the starch water, deep fry it in the cauldron and take it out. Stir fry the minced Sichuan pepper and green onion. Then stir fry the fried chicken. Add monosodium glutamate, pepper, refined salt and sesame oil. Stir in a thin paste with a little starch water. (fried crispy platter with cauliflower leaves around the platter).

Raw materials

Chicken 1 (about 1250g), green onion 30 g, Sichuan pepper 5 g, lard 750 g (consumption 50 g), sesame oil, monosodium glutamate, refined salt, wet starch each amount

Production process

Then touch the starch water, deep fry and take out, fry the minced Sichuan pepper and green onion, stir fry the fried chicken, add monosodium glutamate, pepper, refined salt and sesame oil, mix the paste with a little starch water, lift the cauldron and serve on the plate. (fried crispy platter with cauliflower leaves around the platter).

Taste characteristics

The color is light yellow, the meat is smooth and fresh, and the flavor of onion and pepper is rich

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Chinese PinYin : Chao Cong Jiao Ji