How do you fry frozen chicken? How to fry frozen chicken gizzards, tender and delicious

When making frozen chicken, don't fry it directly, be sure to add an extra step, so that the chicken can be smooth and tender, and more importantly, you can eat it with confidence.

Let's share the processing method of frozen chicken, here are two methods to learn from.

The first type: the immersion method.

The frozen meat bought back is thawed naturally, then cleaned repeatedly, and then prepared a basin of ice water, put a little cooking wine, a little green onion and ginger, 2 slices of lemon, put in the chicken, and soak for at least 2 hours. This process can soak in blood water, lemon also has the effect of removing fish, and citric acid can also make the chicken more tender. After soaking, you will find that the color of the chicken is obviously white, control the moisture and then marinate, the finished chicken is not only not fishy, but also reduces the water during the frying process.

The second type: blanching method.

The frozen meat bought back is thawed naturally, cleaned several times, and then put a large spoonful of flour, grasp and knead it with your hands, so that the flour is evenly wrapped on the chicken, and then rinse it with running water.

Then change the chicken to a knife, put it in a pot under cold water, add green onion and ginger, and blanch the cooking wine to remove the blood foam.

Boiled water, remove the cold water, and wash off the blood foam residue on the surface. Next, it's time to cook normally.

By the way, I would like to share a recipe for braised chicken rice that was once popular on the roadside.

Yellow Braised Chicken] Ingredients: Chicken thighs, saucer yellow stewed chicken sauce, shiitake mushrooms, green peppers.

Method: 1. Cut the chicken thighs into pieces with the bones after washing, blanch them and set aside. Slice the shiitake mushrooms and cut the green peppers into small pieces.

2. I use ready-made yellow stewed chicken sauce, because yellow stewed chicken belongs to compound seasoning, it is very difficult to make it yourself, and this ready-made condiment is particularly suitable, one bag is just enough to make a big pot, and the whole family is enough to eat.

When you use it, you can mix it directly with water and stir it well.

3. Put the chicken thighs and the yellow stewed chicken ingredients into the rice cooker or pressure cooker, and then taste the taste of the soup, if it is a little light, add a little salt, I used 5 chicken thighs, a bag of ingredients without adding salt tastes just right. The soup was just as flat as the chicken, and the lid was simmering, and it took me half an hour to cook.

4. When the time comes, the taste of the yellow stewed chicken is super strong after opening, the color is red and bright, and I can't help drooling, but don't worry, there is still one step left.

5. Prepare a casserole, spread green onion and ginger slices at the bottom of the pot, put green peppers and shiitake mushrooms, and then put the chicken soup in, and simmer for 5 minutes to eat. If you like spicy food, you can also decorate it with a little millet spicy, which will be more delicious.

This yellow stewed chicken is simply a blessing for kitchen whites. Coupled with the frozen chicken processing method I taught you, the cost of making a yellow stewed chicken is very low, and with rice, you can eat it beautifully.

Xiao Ning shattered his thoughts.

1. Make good use of some semi-finished condiments to cook food, which can greatly save time, and have unexpected effects, such as this ready-made yellow stewed chicken seasoning, it also has all kinds of ready-made sauces, Xiao Ning tried them one by one and couldn't put it down.

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To prepare frozen chicken: diced spicy chicken.

Ingredients: chicken, green bamboo shoots, pickled chili.

Excipients: green onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch, monosodium glutamate.

Method: 1. Cut the chicken into 1 cm cubes, mix well with a little salt, soy sauce and cooking wine, mix well with wet starch slurry and then mix with some oil.

2. Cut the green bamboo shoots into cubes. Cut both ginger and garlic into slices. Chop the pickled chili peppers and set aside. Then use soup, green onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch, and monosodium glutamate with sweet juice on the opposite side.

3. Put the stir-fry spoon into the big oil with a strong fire, put the chicken into the fried 8 when the oil is hot, put in the pickled chili pepper when it is ripe, then stir-fry the green bamboo shoots, and then pour the good sauce into the stir-fry spoon, stir-fry evenly after the juice is opened, and drop into the vinegar.

Preparation of frozen chicken: chestnut roast chicken.

Ingredients: 750 grams of bone-in chicken, 150 grams of chestnut meat.

Excipients: about 1 tablespoon of Shao wine, 1 tablespoon of soy sauce, 6 cups of soup, appropriate amount of corn starch, pepper and sesame oil.

Production method: 1. Remove the thick bones of the net chicken and chop it into a square with a width of about 3 cm. Wash and drain the chestnut meat. Cut the green onion into 3 cm pieces. Cut the ginger into long, l-centimeter-wide slices.

2. Heat the oil pan until it is six mature, so fry the chestnut meat until golden brown, and pour it into a colander to filter the oil.

3. Heat the oil pan again until it is eight ripe, stir-fry the chicken pieces until the water is dry, add Shao wine, then add ginger slices, salt, soy sauce, and soup and simmer for about 3 minutes.

4. Take 1 clay bowl, use a bamboo grate to cushion the bottom, pour the chicken pieces in the wok together with the soup, put it on low heat and simmer until it is rotten, add the fried chestnut meat, continue to simmer until soft, then pour it into the wok, put in monosodium glutamate, green onion segments, sprinkle with pepper, boil, and use cornstarch.

Defrost the frozen chicken first, then remove the fish.

How to remove the fishy smell of frozen chicken:

1.After the chicken is thawed naturally, it can be soaked in a little milk for 20 minutes.

2.Drizzling a little white vinegar can remove the fishy smell after thawing.

3.Spreading a pinch of salt and lemon juice on the chicken can remove the fishy smell after thawing.

4.A little light soy sauce and ginger pickling can also remove the fishy smell.

5. Blanch and stir-fry.

Chicken in China is naturally thawed. Stir-fried diced spicy chicken into cubes removes the frozen taste of the refrigerator.

How do you fry frozen chicken? The frozen muscles must be shaken away before frying, and then blanched in water and then fried in the pan, which is very delicious and very cooked.

Stir-fry in warm water and stir-fry in a pot.

Ingredients: chicken gizzard, cooking wine, white vinegar, salt, cumin, five-spice powder, white pepper powder, green onion, garlic, ginger, Hangzhou pepper, millet spicy, oil, chili oil, sesame, soy sauce, sugar, chicken essence.

Method:1Wash the chicken gizzards, pay attention when washing, dispose of the yellow film on the skin of the chicken gizzards, this film will be bitter, after washing, the chicken gizzards are sliced, put them in a bowl, add cooking wine, white vinegar, salt, cumin, five-spice powder, white pepper, and marinate for 2-3 hours.

If you don't like the taste is too complicated, cumin and five-spice powder are omitted, and only cooking wine, salt, and vinegar can be added.

2.Prepare green onions, ginger, garlic, Hangzhou pepper, millet spicy, change the knife separately, and put on a plate for later use.

3.Pour an appropriate amount of oil into the pot, add green onions, ginger and garlic and fry until fragrant, add an appropriate amount of chili oil, and then pour the marinated chicken gizzard in.

4.Add sesame seeds, a little soy sauce, sugar, stir well, add a little water and stir-fry, then pour in the chopped Hangzhou pepper and millet spicy, stir-fry to collect the juice, add a little chicken essence and stir-fry well, you can get out of the pot.

Ingredients: 2 green peppers, 1 carrot, 2 chicken breasts, 250 grams of edamame rice.

Excipients: appropriate amount of cooking oil, appropriate amount of cooking wine, a little green onion and ginger, 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of cornstarch.

Steps: 1. Prepare the ingredients.

2. After washing the green peppers and carrots, cut them into small cubes for later use.

3. Wash the chicken breast and cut it into small cubes, the size of which is about the same size as the thumb nail cover and sell it.

4. Put the diced chicken on a plate, add green onion and ginger, cooking wine, salt, white sugar and cornstarch, gently grasp and mix evenly; Then pour some cooking oil to lock in the moisture on the surface and marinate for 10 minutes.

5. Heat the wok, pour the cooking oil, the amount of oil is slightly more, fry the chives and ginger first, and then add the marinated diced chicken.

6. Turn on medium-low heat, quickly slide and fry until the chicken changes color and is broken, then turn off the heat and serve.

7. Pour oil into the wok again, add the washed edamame rice, and stir-fry slightly to change color.

8. Add a little water and salt, cover and cook for 2 3 minutes until the edamame is ripe.

9. Add the diced green peppers, carrots and freshly fried chicken, and then drop a little soy sauce to enhance the color and freshness.

10. Finally, turn to high heat, collect the juice and color, no need to put MSG, chicken essence or anything is very delicious.

Ingredients for chicken jelly.

Stupid chicken (rooster) half a green onion, a few pieces of ginger, an appropriate amount of salt, an appropriate amount of old wine chicken jelly.

Step 1: Wash and drain the fresh chicken.

Step 2: Soak the chicken in cold water, blanch it in boiling waterStep 3: Pour the chicken and an appropriate amount of water into the pot and boil.

Step 4: Add green onion and ginger, a little salt and a few drops of old wine, so that the cooked jelly is more fragrant Step 5:

Cook the soup over a low heat, after the chicken broth is boiled.

Step 6: After putting a bowl to cool, put it in the refrigerator room and refrigerate it overnight, or put it directly at room temperature in the winter, and you can eat it overnight.

Hello, the frozen chicken is relatively hard when it is first taken out, so you can't cut it directly, and you need to thaw the chicken. Take out the frozen chicken and put it in a basin and let it sit at room temperature for about two hours to let it dissolve naturally. Then cut the thawed chicken into small pieces, put it in a pot and pour an appropriate amount of wide-open water, then add a spoonful of cooking wine and an appropriate amount of Xunqiao ginger slices.

In this way, the processed chicken will not crumble when it is fried. Hope it helps

Frozen chicken breast can be used to make Kung Pao chicken, its meat is delicate, spicy, and deeply loved by people, the following is the specific method: 1. Prepare an appropriate amount of chicken breast, fried peanuts, green onions, dried chili peppers, and peppercorns. 2. Chop the dried chili peppers and green onions, clean the chicken breasts, and cut them into cubes for later use.

3. Pour an appropriate amount of oil into the pot, stir-fry the diced chicken until white, and then remove it. 4. Pour the oil again, add the green onion and dried chili pepper to stir-fry until fragrant, and then pour in the fried diced chicken. 5. Stir-fry evenly and pour in cooking wine, salt, and light soy sauce to taste.

6. After stir-frying over high heat, stir-fry the peanuts evenly and put them out.

Frozen chicken breast will have a strong fishy smell, and direct cooking will reduce the taste of eating, so the following methods can generally be used to remove the fishy. 1. After the chicken breast is naturally thawed, soak it in a little milk for 15-20 minutes, and then remove it, which can not only remove the fishiness, but also make the meat more delicate. 2. You can also add an appropriate amount of white vinegar to the thawed chicken breast to play the role of deodorization and sterilization.

3. You can also mix a little salt and lemon juice and evenly spread it on the thawed chicken breast to remove the smell and enhance the flavor. 4. Of course, you can also use light soy sauce, ginger and garlic to marinate for 5-10 minutes to remove the fishy smell.