Chicken slices with hibiscus(shi shu fu rong ji pian )

Chicken slices with hibiscus

Introduction:

"Furong chicken slice is named because it looks like Furong and is clean, white, tender and smooth. It is one of the representative dishes of Shandong cuisine. The traditional way of Shandong cuisine is to release the minced chicken with egg white, then put it into warm oil with a frying spoon and slowly pull it into flakes, which requires a very high level of chef. Today, I'm using another method to make it. It's made of chicken antler and hard foamed egg white. The finished product tastes salty and fresh, and tastes soft, tender and smooth. There are many kinds of side dishes, such as ham, carrot slices, mushroom, cucumber, bamboo shoots, vegetable gall, tomato and so on. Without soup, it's OK to replace it with water. "

Production steps:

Step 1: remove the large fascia from the chicken breast, then change the knife slightly and chop it with the back of the knife.

Step 2: then wipe the chicken antler with the knife edge a little bit, pick out the small fascia inside, and then continue to chop it into delicate chicken antler.

Third step: add a little Baijiu, a little salt and a teaspoon of white pepper.

Step 4: then add about a quarter of the chicken volume of water, slowly release the chicken. Add water about 3 times.

Step 5: whisk the egg white until hard foaming.

The sixth step: divide the egg whites into 2-3 times into the chicken.

Step 7: add appropriate amount of water and starch to mix evenly.

Step 8: relax the oil in the pot. When it's 30% hot, put the mashed meat into the pot with a spoon and pull it into pieces.

Step 9: deep fry at low temperature until set, then take out.

Step 10: skim over the warm water to remove the oil slick.

Step 11: leave the bottom oil in the pot, add ginger, millet and carrot, stir fry.

Step 12: then add cucumber slices and black fungus.

Step 13: add sliced chicken and broth.

Step 14: sprinkle in medlar, add salt, chicken essence and white pepper to taste, thicken and pour in bright oil.

Step 15: sliced chicken is very soft, tender and smooth. I put a little spicy millet in it. The taste of salty and fresh chicken is very refreshing. If you don't like pepper, don't put it.

Materials required:

Chicken breast: 1 piece

Egg white: 2

Cucumber: moderate

Carrot: right amount

Auricularia auricula: about 5

Wolfberry: moderate

Red millet: 2

Starch: 1

Salt: right amount

Chicken essence: appropriate amount

Soup: 1 small bowl

White pepper: right amount

Baijiu: moderate amount

Note: 1, chicken must be clean fascia, otherwise affect the taste. 2, fried chicken oil to keep warm oil state. 3. When relying on chicken slices, do not frequently use the spatula to turn over chicken slices, which are easy to break. As far as possible to shake the spoon or pot, shovel auxiliary push mainly 4, starch best use potato starch (namely Chengfen), it thickens the soup is thicker, easy to hang on chicken slices. 5. It's best to finish the meal. The chicken is easy to get old after a long time, which will affect the taste.

Production difficulty: Advanced

Craft: Skills

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Shi Shu Fu Rong Ji Pian