Chicken slices with agate(ma nao ji pian )

Method of agate chicken slices:

Raw materials for making agate chicken slices:

Chicken breast meat 100g, refined salt 2G, tofu skin 6, MSG 2.5G, Shuifa mushroom 15g, clear soup 300g, peeled water chestnut 2, egg white 1, green vegetables 15g, wet starch 20, scallion 1g, cooked chicken oil 10g, Shaojiu 2.5G, cooked lard 750g, soy sauce 5g.

Steps for making agate chicken slices:

1. Slice chicken breast into willow leaves, put them in a bowl, add egg white and refined salt, stir them up, and mix well with 5g wet starch. Cut water chestnut and Lentinus edodes into thin slices, tear off the side tendons of tofu skin, fold them, and cut them into 6 parts.

2. Set the frying pan on medium heat, add 250 grams of cooked lard, and cook until three times mature. When the chicken slices are scattered in the pan and are jade white, pour in the colander and drain the oil. Leave 10 grams of oil in the frying pan, stir in the scallion, ladle in the clear soup, add 1.5 grams of Shaoxing wine, refined salt and soy sauce, and add Xianggu slice and water chestnut slice. After boiling, skim off the foam, add monosodium glutamate, thicken with 15g wet dianfen, pour in sliced chicken and green vegetables, drizzle with cooked chicken oil, mix well and put into a bowl.

3. Set the frying pan on medium heat, add 750 grams of cooked lard, and heat it to 50%. Put the bean curd skin into the oil pan, deep fry it until golden yellow, pick it up with a colander, and put it into the lotus leaf bowl

The characteristics of agate chicken slices are as follows

"Agate chicken slices" are cooked with preserved meat and bean curd skin. The color of fried bean curd skin is like agate chicken slices, so it is named. This dish is made of chicken breast slices stewed into soup, which is served with fried tofu skin at the same time. When the soup is hot, it makes a creaking sound, and then the aroma rises. It is quite interesting. It was called Xiangtang dish in the old days. At this time, you can eat it immediately. The rotten skin is crisp, and the chicken slices are fresh and delicious.

Attention should be paid to when making agate chicken slices

Deep fry the skin of tofu, shake it loose, then put it into the oil pan, deep fry until golden yellow, do not fry paste. At the bottom of the lotus leaf bowl, heat up a little oil, and then add the fried tofu skin. Because of the good heat preservation, the soup squeaks.

Chicken slices with agate

"Agate chicken slices" are cooked with preserved meat and bean curd skin. The color of fried bean curd skin is like agate chicken slices, so it is named. This dish is made of chicken breast slices stewed into soup, which is served with fried tofu skin at the same time. When the soup is hot, it makes a creaking sound, and then the aroma rises. It is quite interesting. It was called Xiangtang dish in the old days. At this time, you can eat it immediately. The rotten skin is crisp, and the chicken slices are fresh and delicious.

mixed ingredients

Chicken breast meat 100 grams, refined salt 2 grams, tofu skin Six, MSG 2.5G, Shuifa mushroom 15 grams, clear soup 300 grams, peeled water chestnut Two, egg white 1, green vegetables 15 grams, wet starch 20, scallion white 1 gram, cooked chicken oil 10 grams, Shaojiu 2.5G, cooked lard 750 grams, soy sauce 5g (about 100g)

Production method

1. Slice chicken breast meat into willow leaves, put in a bowl, add egg white and refined salt, stir hard, mix well with 5g wet starch. Cut water chestnut and Lentinus edodes into thin slices, tear off the side tendons of tofu skin, fold them, and cut them into 6 parts.

2. Put the frying pan on medium heat, add 250 grams of cooked lard, and cook until it is three times mature. When the chicken slices are scattered in the pan and are jade white, pour in the colander and drain the oil. Leave 10 grams of oil in the frying pan, stir in the scallion, ladle in the clear soup, add 1.5 grams of Shaoxing wine, refined salt and soy sauce, and add Xianggu slice and water chestnut slice. After boiling, skim off the foam, add monosodium glutamate, thicken with 15g wet dianfen, pour in sliced chicken and green vegetables, drizzle with cooked chicken oil, mix well and put into a bowl.

3. Set the frying pan on medium heat, add 750 grams of cooked lard and heat it to 50%. Put the bean curd skin into the oil pan and fry it until golden yellow. Pick it up with a colander and put it into the lotus leaf bowl. Jianjun will serve it with the chicken slice soup. When the guests wash the soup into the lotus leaf bowl, it's better to make a squeak.

matters needing attention

1. Deep fry the skin of tofu, shake it loose, then put it into the oil pan, deep fry until golden yellow, do not fry paste.

2. At the bottom of the lotus leaf bowl, heat up a little oil, and then add the fried tofu skin. Because of the good heat preservation, the soup squeaks.

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Chinese PinYin : Ma Nao Ji Pian