Cumin chicken(zi ran ji kuai )

Cumin chicken

Introduction:

"A foreign friend once told me that as long as you get off the plane, you can smell mutton and cumin. It must be Xinjiang. It's no exaggeration to say that Xinjiang people love mutton and cumin. Cumin and Xinjiang flavor are closely linked, because of cumin flavor, Xinjiang food will have such charm, how many people's intestines and stomach attracted. Cumin, also known as Sabbath fennel, is from Central Asia and Iran. Xinjiang is the only producing area of cumin in China, mainly in Bayingolin Mongolian Autonomous Prefecture, Turpan, Aksu and other places. Traditional Chinese medicine believes that it has the effect of treating dyspepsia, stomach cold and abdominal pain, so people with stomach cold can put cumin when cooking

Production steps:

Step 1: Ingredients: chicken leg 500g vegetable oil salt pepper 2G cumin powder 5g egg two starch flour chili powder 2G

Step 2: wash the chicken legs and cut into pieces of the same size

Step 3: break up the eggs and stir well

Step 4: add flour starch to the egg

Step 5: mix well

Step 6: add cumin powder, pepper powder and pepper powder, mix well,

Step 7: add chicken and mix well, marinate for a while

Step 8: cool the oil in a hot pan, heat 50% of the oil, and fry the chicken until hard on one side,

Step 9: turn over and continue to fry the other side until the chicken is golden yellow. Pick up the oil and put it on the plate

Materials required:

Chicken leg: 500

Eggs: right amount

Vegetable oil: right amount

Salt: right amount

Cumin powder: right amount

Pepper: right amount

Chili powder: appropriate amount

Starch: right amount

Flour: right amount

Note: when the chicken is put into the pot, it's better to prevent the chicken from sticking together one by one. Fried slowly over low heat, starch is more than flour, so it tastes good

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: cumin

Chinese PinYin : Zi Ran Ji Kuai