Dry cooked chicken(gan peng zai ji )

Dry cooking method:

Raw materials for dry cooking chicken:

750 grams of tender chicken.

Seasoning for dry cooking chicken:

Cooking wine, refined salt, soy sauce, vinegar, sesame oil, sugar, pepper powder, onion powder, onion ginger juice, garlic powder.

The processing steps of dry cooked chicken are as follows:

(1) The onion and ginger juice, soy sauce, cooking wine, Zanthoxylum powder and refined salt were mixed together to make brine. The big bones of the chickens were removed, cut into small squares, and soaked in the brine for half an hour.

(2) When the oil in the frying pan is 60% hot, deep fry the chicken. Remove and drain the remaining oil. Add proper amount of sesame oil into the original pan, pour in the chicken, cook some vinegar, sprinkle with chopped green onion and garlic, and stir fry for several times.

The characteristics of dry cooked chicken were as follows

The color is golden and the taste is salty and fragrant.

Dry cooked chicken

Dry cooked chicken is a delicious food, the main production materials are a net chicken, sesame oil half a teaspoon, white vinegar 1 teaspoon, a large amount of oil.

raw material

First, mix all the seasonings into marinade;

2. Cut the chicken into small cubes after boneless and marinate in marinade for 30-40 minutes;

3. When the oil is 6 mature, drain the chicken, put the marinade into the oil pan and fry it. Then take out the chicken and drain the oil. Pour out the oil, leaving only a little. Add chicken, vinegar and sesame oil and stir fry slightly. Then pour in the marinade and stir fry over high fire;

4. Lettuce, tomato and corn shoots can be decorated on the edge of the plate.

Ingredient: 400g chicken

Accessories: Chinese Cabbage (xiaobaikou) 150g

Seasoning: salt 3G, soy sauce 5g, vinegar 2G, white granulated sugar 2G, monosodium glutamate 2G, scallion 10g, ginger 2G, starch (PEA) 45g, peanut oil 100g, sesame oil 5g

Production process

1. Mix starch with water to make wet starch for use; cut chicken (select tender chicken) into 2 cm square pieces, put them into a bowl, marinate with 3 grams of refined salt, sugar and monosodium glutamate for 5 to 10 minutes, then hang up wet starch. Wash the Chinese cabbage, blanch it in boiling water, drain the water, simmer it with 40g beef soup, and add 3G refined salt to taste. Cut green onion into ear shape and ginger into mince. Add 10 grams of beef soup, soy sauce and vinegar into a small bowl.

2. Add peanut oil into the frying pan. When the oil temperature is 60%, fry the chicken with starch in the pan until golden yellow. Take out (fry repeatedly and drain the oil). Leave 5 grams of oil in the frying pan, add scallion and ginger, stir fry the flavor, add the fried chicken, then cook with the right seasoning, stir three times and turn two times, pour sesame oil, and then out of the pan.

3. Put the stewed Chinese cabbage in a radial shape around the plate and let the cooked chicken pieces into the plate, then serve.

Production tips

1. When hanging wet starch on chicken nuggets, dip and roll evenly, and the starch should be as dry as possible. 2. The proportion of acetic acid contained in various kinds of vinegar is different, so it should be tasted before use. The vinegar in the vegetable juice does not require sour taste, but only plays the role of enhancing fragrance and taste. 3. There are a lot of vegetables around the edge, which can be changed according to the season, but it is required to be light, juiceless and with proper color.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Gan Peng Zai Ji