How to eat durian chicken nuggets? Preparation of durian chicken

Today I will share with you a Western dish to eat the practice of "curry chicken nuggets", curry will certainly not be strange to everyone, is a kind of condiment originated in India, spicy and rich, can be matched with a variety of meat food, with curry into the dish, but also make the dish more fragrant and smooth, after heating, the curry paste not only quickly becomes curry juice, but also adds flavor after cooking with chicken. Especially in the cold winter, eating can accelerate blood circulation in the body and make the body feel warm.

Curry chicken nuggets】 1First of all, we prepare a local chicken chopped into even small pieces, a potato is first cut into thick slices and then cut into small pieces, a carrot is also cut into the same small pieces, half an onion is cut into slices and broken by hand, and then 50 grams of milk is prepared for later use.

2.After all the ingredients are ready, we start to make, heat the pot and add an appropriate amount of vegetable oil, when the oil temperature is hot, put the onion on low heat and stir-fry slowly to extract the sweetness of the onion, do not fry it over high heat, otherwise the sweetness will not be fried, and the onion will be served out first after the burnt edge.

3.Stir-fry the chicken pieces with freshly fried scallion oil, keep stir-frying on medium heat, fry the water in the chicken pieces, pour an appropriate amount of boiling water along the edge of the pot when the chicken pieces are fried until golden brown, do not put cold water to avoid protein coagulation, stewed chicken pieces are firewood, and then put in onions, potatoes and carrots, the amount of water should not exceed the ingredients, so as to better color and taste.

4.Then add 20 grams of curry powder, restaurants often use curry paste, 5 grams of salt into the bottom taste, after the soup boils, turn to low heat and simmer for 10 minutes, this step is very critical, the curry can only be fully released after a long time of cooking, so as to penetrate into the chicken nuggets to make the whole dish rich in aroma.

After a few minutes, turn to high heat to collect the juice, until the curry soup is harvested into a viscous and evenly wrapped on the top of the chicken pieces, at this time pour in milk to increase the mellow taste of the dish, the Thai method is not easy to buy coconut milk, we use milk instead, and then add a little chili oil to increase the sense of appetite, pour in the oil to brighten the color and taste before the pot.

Technical Points:1The onion should be fried slowly over low heat, not over high heat, but with its sweetness.

2.The curry must be simmered for 10 minutes, otherwise the aroma of the curry will not be fully integrated into the chicken nuggets.

3.The amount of milk should not be too much, mainly to emulsify, so that the soup is thicker and mellow.

Prepare the ingredients, 200 grams of durian meat, 100 grams of durian pulp, wash half of the old hen, pluck out the fine chicken feathers, remove the debris of the chicken loin, and remove the chicken head, chicken neck skin and phoenix tail.

Prepare the soup for garnish, goji berries washed.

Cut the old hen into large pieces.

The durian pulp is cut in two, and the durian flesh does not need to be cut or pitted.

Pour the sliced chicken pieces into a washed casserole.

Then pour in the durian flesh and durian pulp.

Pour in the chicken first and then pour in the durian, which can avoid the durian sticking to the pot and will not be crushed, so that the soup can be stewed well, and the durian will remain lumpy when it is served.

Add 1500ml of water.

Cover and bring to a simmer over high heat.

When the soup boils for a while, open the lid and use a spoon to remove the chicken blood foam and chicken fat. Cover and simmer over high heat, and for a while, remove the chicken fat. Repeat three times and most of the chicken fat will be removed.

Reduce the heat to medium and simmer for half an hour, then remove the excess chicken fat again. Reduce heat and simmer for one hour.

When an hour and a half is up, sprinkle in the wolfberry, add an appropriate amount of salt, the amount of salt depends on the amount of soup to add as appropriate, not more, more soup will lose its sweetness. When the salt is dissolved, turn off the heat immediately. Pretty durian stewed chicken is complete.

After the stewed soup, the durian flavor is no longer strong, and it is exchanged for a sweet soup. Chicken sweet, durian fragrant. When the chicken meets durian, it brings a sweet and delicious durian stewed chicken, and those who don't love durian also love durian stewed chicken!

Preparation of pomegranate chicken.

Ingredients: 80 grams of shrimp meat.

Chicken 80 grams.

2 shiitake mushrooms.

Horseshoe 2 pcs.

2 slices of ginger. 1 celery.

Eggs 4 pcs.

5 grams of corn flour.

Salt 3 grams. Sugar 3 grams.

Pepper to taste.

A pinch of sesame oil.

Preparation of pomegranate chicken.

Preparation of ingredients. 80 grams of shrimp meat, 80 grams of chicken, 2 mushrooms, 2 water chestnuts, 2 slices of ginger, 1 celery, 4 eggs, 5 grams of corn flour, 3 grams of salt, 3 grams of sugar, appropriate amount of pepper, a little sesame oil.

Mix well with the egg skin.

Fry in a flat wok, 8 thin slices of egg skin, set aside.

Finely chop the chicken and shrimp, finely chop the mushrooms, water chestnuts, ginger and celery, add the marinade and mix well to form a filling, and let it sit for 10 minutes.

Wrap the egg skin into the filling slice one by one, prick the mouth with green onion leaves, and arrange it on a plate.

Fotile steamer steamed fish mode, 100°, steam for 10 minutes.

Pomegranate chicken is a famous delicacy with the characteristics of the Chaoshan region of Guangdong, which has a history of decades. It resembles a flowering pomegranate, and its main ingredient is chicken, which is steamed to make it hence its name. Traditionally, chicken skin or breast has been used, but innovators have to use fried eggs.

Although this change is more convenient to do, it also has characteristics. But it is much inferior to the traditional Chaoshan flavor. to be improved"Pomegranate chicken"It is also a Taiwanese dish that has existed since ancient times.

Method: Divide the chicken skin into 24 pieces, each in a circle with a diameter of 5 cm. Mix 15 grams of egg white, dry starch and refined salt into a paste and apply it to the inside of the chicken skin.

The celery stalks are soaked in boiling water, then soaked in cold water, removed and dried, and each stem is torn into 4 strands as ropes.

Chop the chicken breast and shrimp, winter bamboo shoots, mushrooms, and pork fat into small pieces, mix and mix well, add pepper, flavor, 10 grams of refined salt, sesame oil, egg wang, and wet starch and mix well to form a filling, divide into 24 parts, and set aside. Each serving is made of a piece of chicken skin, wrapped into a pomegranate shape, pierced with celery stalks, garnished with crab roe, served on a plate, steamed in a steamer for 8 minutes, taken out, moistened with the original juice of the chicken and made into a white sauce, and poured on it. <>

Note: The fire is full, steam for 8 minutes, and the shape is not good after steaming for a long time, and the umami is lost.

1.Wash the chicken rack, tear off the chicken skin, and fly water for later use.

2.Cut off the middle white film part of the durian shell for later use.

3.Fill the pot with water, put in the chicken rack, durian shells, ginger slices, bring to a boil over high heat, and simmer for two hours.

4.Cook for about an hour to skim off the oil slick and add an appropriate amount of salt.

5.Remove from the pot and serve in a bowl.

1.The main materials are ready;

2.Wash the chickens and chop them for later use;

3.Take the meat of the durian and cut it into large pieces for later use;

4.Add enough underwater ginger slices to the pot, then blanch the chicken pieces, drain and remove them, and put them in the electric pressure cooker;

5.Add durian meat, add enough water, press in a pressure cooker for 30 minutes, then remove and transfer to a casserole and bring to a boil over low heat;

6.Pour in a small amount of milk and cook well, add an appropriate amount of salt to taste.

The method is relatively simple Use the white skin of durian, that is, the middle layer of white clothes in the shell peeled off by durian, that is, the white compartment that separates the durian meat from a grid, cut it off with a knife, and then stew it with the chicken, just stew it with the usual chicken, and stew it in water with the chicken, no need to divide the order, but the stewed white clothes are not eaten, only the soup is drunk.

How to cook chicken stew with durian? Pour the chicken into cold water and boil, wash it and remove it, add water, red dates, ginger, sliced wolfberry, and then put in durian to stew.

It is not stewed with smelly durian meat, but with durian shells.

Blanch the chopped chicken first, put water in the pot, pour in the chicken, put in the durian shell, sprinkle a little salt to adjust the bottom taste, then add it, cover the lid and simmer for 40 minutes.