Crispy Chicken(cui pi ji )

Method of crispy chicken

Raw materials for making Crispy Chicken:

One chicken is about 80g, 4 g maltose, 50 g raw meal, 100 g white vinegar, 2500 g white brine, 25 g fried shrimp slices and 200 g peanut oil.

Processing steps of crispy chicken:

1. Remove the eyeballs of the chicken, then soak it in boiling white brine until it is cooked, take it out and wipe it dry;

2. Put maltose, raw powder and white vinegar in a bowl, mix them into paste, evenly spread them on the skin of chicken, and hang them in the cool place to dry;

3. Put the peanut oil into the pot and heat it to 70% heat. Then, hold the chicken in the hot oil with a spoon and pour the oil into the chicken cavity until it changes color. Continue to pour the whole body until it is red;

4. Take out the cooked chicken, cut it into pieces, put it together on a plate to form a chicken shape; surround the chicken with fried shrimp slices; use soy sauce and Huai salt as seasoning.

Characteristics of crispy chicken

The skin is bright red and the meat is delicious.

Crispy Chicken

Crispy fried chicken is a famous local traditional dish in Guangdong Province. It is a private dish with chicken as the main ingredient. The skin of Bupleurum chicken is red, the shrimp slices are white, the skin is crisp, the meat is fresh, the bone is fragrant, the taste is salty, the color is red, the skin is crisp, the meat is tender, and the taste is delicious. It has rich nutritional value.

Characteristics of dishes

Crispy Chicken

It is one of the common techniques of Cantonese cuisine. Only after two processes can it be made into a dish. First, soak the fried ingredients in white brine until they are cooked or soaked in fire, then coat them with maltose syrup, dry them (about 2 hours), and then fry them until they are about Brown. Famous dishes include "two crispy fried chicken", "crispy fried pigeons" and so on.

Fried chicken with crispy skin

In the 1950s, salt baked Chai chicken, Wenchang Chai chicken, Taiye Chai chicken and crispy Chai chicken were known as the "four famous chickens" and enjoyed great reputation at home and abroad. Its unique cooking method, Chaiji skin red, shrimp white, crisp skin, fresh meat, bone fragrance, is the traditional flavor of Guangdong cuisine.

practice

Practice 1

Make food

There are 1250g feichai chicken, 15g shrimp slices, 1.5g garlic paste, 1.5g shallot powder, 1.5g chili powder, 100g sugar and vinegar, 100g syrup, 2500g white brine, 25g wet starch and 1500g peanut oil.

Production method

1. Slaughter the bupleurum chicken, take out the eyeballs, dig the lung of the bupleurum chicken, put it in the boiling water pot for about 1 minute, take out and wash the floating oil, fluff and dirt.

2. Put the bupleurum chicken in the boiling white brine basin, soak it with low heat until it is six years old, take it out, pull the two wings out of the bupleurum chicken body, and then put it into the basin to soak and cook until it is just ripe, take it out and pour the Bupleurum chicken body with boiling water to remove the salty taste.

3. Hook the eyes of the bupleurum chicken with the iron hook, and pour the bran slurry on the bupleurum chicken body with the spoon. The skin of the bupleurum chicken is evenly coated with the syrup. Then, hang it in a cool and ventilated place to air for about 2 to 3 hours. When the bupleurum chicken body is dry, it can be fried.

4. Chop off the chicken with its neck first. Heat a wok with high heat and fry until five years old. Add the chicken head and fry until golden yellow. Pour in the shrimp slices and fry them together until they float. Remove the chicken head when it turns red. Remove the end of the frying pan from the fire, put the chicken breast in the grabbing fence, and put it back on the stove. When the oil is 40% hot, use the fence to support the chicken, fry and swing it, put it back on the stove, add garlic, green onion, chili powder, sugar and vinegar, dilute and thicken it with wet starch, and put it in two small dishes.

5. Cut the chicken into pieces immediately after it is fried. First cut the head of the chicken, then cut the body of the chicken. Build the original shape of the chicken on the plate and put pieces around it. When eating with sweet and sour, mouth juice, Huai salt.

1. Drench the chicken body with syrup evenly, especially at the bottom of the wing. Otherwise, the skin will be different in depth after frying.

2. When frying chicken, avoid too much fire and too much boiling oil, otherwise the skin will be burnt and the meat will be cooked; if the fire is too small and the oil temperature is not enough, the skin will not be colored and the skin will not be crisp.

3. When cutting chicken, wipe the chopping board dry, and don't stick the skin on the chopping board, otherwise it will affect the crispness and beauty of the skin.

Practice 2

Spiced crispy chicken (Sichuan cuisine)

Make food

Raw material: one young chicken (about 1000g)

Accessories: 500g vegetable oil, 3G salt, 15g sugar, 10g soy sauce, 15g cooking wine, 3G five spice powder, 2G prickly ash, 15g ginger and 15g green onion, 30g syrup, 0.5g monosodium glutamate and 10g sesame oil.

Production process

1) after the slaughter of the tender chicken, remove the head, tip of the wing, feet and boil it in the boiling water pot for a short time, and remove; 2) mix the salt, sugar, soy sauce, cooking wine, five fragrant powder and pepper in the bowl, then smear it inside and outside the chicken body. Ginger and scallion are stuffed into the chicken belly. Steamed in the steamed bowl and steamed in the cage, remove the dried water, and then put the sugar on the hot side, then pick the scallion, ginger and pepper.

3) Cool the chicken in the air, put the frying pan on the high heat, heat the vegetable oil, fry the chicken until the skin is crisp and brown, remove the big bone, chop it into strips about 5cm long and 1.5cm wide, and place it in a chicken shape;

4) Mix the steamed chicken juice with monosodium glutamate, sugar and sesame oil, then put it on a plate or pour it on the chicken.

5) If you don't use five spice powder, but after the chicken is fried and put on the plate, pour the cooked fish flavored Zizhi, you will get fish flavored crispy chicken.

Practice 3

[taste]: fragrant

[difficulty]: side dishes (intermediate)

[classification]: popular dishes are suitable for all ages

[calories]: this dish has 170 calories per 100 grams

Make food

One smooth fried chicken (about 800g), 75g maltose, 3G Zhejiang vinegar, 5g yellow rice wine, 100g water chestnut powder, 750g raw oil (50g actual consumption), 20g pepper and salt, 20g hot and sour sauce

Production process

1. Remove the internal organs and impurities, wipe the blood water, soak it in the white brine boiled with salt, star anise, cinnamon, grass fruit, tangerine peel and water (about 2 hours), take out the chicken and wipe it, mix it with maltose, Zhejiang vinegar and water chestnut powder, wipe it all over the chicken, dry it, and then apply the paste mixed with water chestnut powder, wine and vinegar.

2. Put oil in the pot. When it is 60% hot with medium heat, fry the chicken head in the oil while pouring hot oil from the anus into the belly. When the chicken head is golden yellow and the belly is cooked, fry the legs in the oil pot. At the same time, pour oil all over the body until the skin is golden yellow. When eating, you can cut the chicken into pieces, still according to the shape of the whole chicken, put it in a basin, and serve it with pepper, salt and hot and sour sauce.

nutritive value

Nutrients

Energy 2816.03 kcal protein 202.66 G

Fat 195.67g

Carbohydrate 65.67 G

Dietary fiber 4.61g

Vitamin a 504.9 μ G

Vitamin e50.09 μ G

Carotene 130.5 μ G

Thiamine 0.58 mg

Riboflavin 0.97g

Vitamin c4.2 μ G

Cholesterol 1138.75g

Potassium 2876.85 mg

Sodium 1456.3 mg

Calcium 218.88 mg

Magnesium 252.19 mg

Iron 21.8 mg

Manganese 2.91 mg

Zinc 13.36 mg

Copper 1.33 mg phosphorus 1761.12 mg

Selenium 130.23 μ G

Nicotinic acid 57.44 mg

Folic acid 3.82 μ G

Suitable population

Patients with hypertension, hyperlipidemia and cholecystitis should not eat

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Cui Pi Ji