Toothpick chicken kebab(ya qian ji rou chuan )

Toothpick chicken kebab

Introduction:

"The last time I used beef to make toothpick meat, it was very successful. I extended its formula and method to chicken, and the taste was very delicious and refreshing. It was better to make it with chicken leg than with chicken breast, and there was no sense of firewood."

Production steps:

Step 1: remove the bone and skin from the chicken leg, and then cut the meat into long pieces;

Step 2: use a large plate, put in chicken, first add raw soy sauce, soy sauce, sugar, salt, cooking wine or brandy, cumin powder, chili powder and soda powder, grasp the chicken by hand until gelatinization, then add 1 tbsp water, grasp well, then add 1 tbsp water, grasp well, then add corn starch, grasp well, and let it stand for 1 hour or more;

Step 3: use a clean toothpick to wear the meat like an S-shape, don't wear it too tightly, don't squeeze it in a pile, so that the meat has space and is easy to cook;

Step 4: deep fry with 30% to 40% oil until golden yellow. Remove the oil and put it on the plate. Sprinkle sesame seeds on the surface. OK.

Materials required:

Drumsticks: 3-4

Toothpicks: dozens

Soy sauce: 2 teaspoons

Salt: 1 / 4 teaspoon

Pepper: 1 / 2 tsp

Soy sauce: 1 / 2 teaspoon

Cumin powder: 2-3 TSP

Cooking wine: 1 teaspoon

Sugar: 1 / 2 teaspoon

Soda powder: 1 / 2 tsp (can be omitted)

Chili powder: 1-2 TSP

Water: 2 tbsp

Corn starch: 1-2 teaspoons

Sesame: appropriate amount (can be omitted)

Note: first, I think cumin should not be limited to beef and mutton, chicken with cumin seed or cumin powder is also very good, really very fragrant; second, many people think that there is no need to add water to Bacon, in fact, when the meat is pickled, put the relevant seasoning, grab until gelatinization, add a small amount of water, will make the meat more tender, but don't put too much at a time, should be put spoon by spoon, grasp well, the meat water Absorb it and put down another spoonful of water. 3、 Don't wear too tight when wearing meat, like S-shape, leave proper space, so that the meat can be cooked evenly and easily.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Ya Qian Ji Rou Chuan