Crispy Chicken(yi kou xiang su wen tian xia shuang cui wu ou cui pi ji )

Crispy Chicken

Introduction:

"It's crispy and crisp in one breath. Crispy fried chicken is a private dish with chicken as the main ingredient. It belongs to Cantonese cuisine. It tastes salty and fragrant, red and bright in color, crisp and tender in skin, and delicious. It has the spirit of "fragrance spreads thousands of miles, taste attracts thousands of people". It is worth trying. "

Production steps:

Step 1: prepare all the materials, remove the hair and internal organs of the fresh chicken, dig out the chicken lungs, take out the eyes and wash them for use;

Step 2: shatter the Shajiang, shatter the ginger, flatten the scallion, add 20g salt into the boiling water prepared in advance, and then step by step heat the fresh chicken skin into yellowish color to make the skin more compact and not easy to damage;

Step 3: put all the chicken into boiling water, turn off the heat, cover the pot and soak for about 15 minutes, so that the skin color of the chicken gradually becomes darker and tighter, about 8 years old;

Step 4: take out the chicken with a hook, immediately supercooled, and remove the fine hairs and debris from the skin;

Step 5: take a small bowl, add garlic, chicken powder and thirteen spices, mix well, and evenly touch into the chicken cavity;

Step 6: take a large bowl, add dahongzhe vinegar and maltose, mix maltose with utensils, dissolve in vinegar, and make crispy juice;

Step 7: drench the chicken with crispy juice several times, especially the chicken wings;

Step 8: hook the chicken with a hook and put it in a ventilated place for air drying for about 120 minutes until the skin and lumen of the chicken become dry;

Step 9: add 700ml of oil into the hot pot and heat it to 50% heat with high heat. Deep fry the chicken into yellowish color by soaking, that is, take out the oil to control;

Step 10: burn the oil to 90% heat, use the method of drenching oil, repeatedly drench the chicken with golden yellow to make its skin more crispy, that is, take out the control oil;

Step 11: heat the oil to 80% heat, fry the prawn slices in the pan until all the prawn slices float, then take out the oil control;

Step 12: put the crispy chicken, shrimp slices and other ornaments on the plate (cut the chicken into pieces and put it on the plate with your favorite sauce, such as tomato sauce, Huai salt, sour plum sauce, etc.).

Materials required:

Fresh chicken: 600g

Ginger: 10g

Scallion: 15g

Ginger: 10g

Garlic: 5g

Shrimp slices: 20g

Salt: 20g

Chicken powder: 5g

Dahongzhe vinegar: 300ml

Maltose: 10g

Thirteen spices: 2G

Note: 1. When soaking in boiling water, the heat must be turned off, otherwise the skin will be rotten, and the chicken will not be tender; 2. When preparing crispy water, remember not to add too much maltose, too much sugar will cause the skin to be easily burnt when frying; 3. The Crispy water must be evenly drenched on the chicken body, especially on the wings, otherwise the skin will be different after frying; 4. When frying chicken, the oil temperature should be controlled If the heat is too small and the oil temperature is not enough, the skin will not be colored and the skin will not be crisp. It is better to turn the low heat to high heat for frying, which can control the uniformity of fried skin and meat. 5. When cutting chicken, the chopping board should be wiped dry, and the skin should not be stuck on the chopping board, otherwise the crispness and beauty of chicken skin will be affected.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yi Kou Xiang Su Wen Tian Xia Shuang Cui Wu Ou Cui Pi Ji