The kind of chicken used for crispy chicken bibimbap, how to buy crispy chicken rice

Crispy chicken rice is a special delicacy that has become more popular recently, referred to as "crispy chicken rice", which was introduced from Taiwan to the mainland and continued its development. Chicken breast or chicken thigh meat is mainly used.

Here's how:

1. Mix the marinade ingredients evenly and put them in a box of suitable size chicken chops, preferably with a lid.

2. Wash the chicken breast, slice it into two pieces from the middle, hammer it loose with the back of the knife, massage it for a while, and then put it in the box where the marinade is adjusted, grab it evenly, and put it in the refrigerator to marinate for 12 hours, at least two hours! It's best to use a well-sealed box or wrap it in a few extra layers of plastic wrap.

3. Mix the flour and cornstarch together, and press the marinated chicken chops in step 2 and wrap them tightly. Then put it in the water and take it out immediately, then coat it a second time, let the flour get on the wet chicken steak, wrap it tightly and let it wait for a minute.

4. Wait for the breading to be a little wet and then fry, and fry it at about 200 degrees for about 2 minutes. Poke it at any time to see if it is cooked before taking it out and draining the oil. The time is controlled by yourself, and the oil temperature should not be too high and it will scorch!

5. Sprinkle with some salt and pepper powder and cut into strips of the right size.

6. Cucumber grazing, potato grazing, soaked in water and stir-fried with salt, not too soft.

Summary. Hello, it is a pleasure to serve you and give you the following answers: Steps to buy crispy chicken rice:

1.First of all, find crispy chicken rice in supermarkets or restaurants, which can be found in the refrigerated or frozen sections. 2.

Then, put the crispy chicken rice in the shopping cart and check out the payment. 3.Put the crispy chicken rice in the refrigerator and wait until you need it before taking it out to cook.

4.Put the crispy chicken rice in boiling water, cook until cooked through, remove and put on a plate, and drizzle with the sauce. Personal Experience:

Crispy chicken rice is a delicious and tasty food that can be served with a variety of sauces and with different vegetables for a richer taste and is a classic home-cooked dish.

How to buy crispy chicken rice.

Hello, it is a pleasure to serve you and give you the following answers: Steps to buy crispy chicken rice:1

First of all, find crispy chicken rice in supermarkets or restaurants, which can be found in the refrigerated or frozen sections. 2.Then, put the crispy chicken rice in the shopping cart and check out the payment.

3.Put the crispy chicken rice in the refrigerator and wait until you need it before taking it out to cook. 4.

Put the crispy chicken rice in boiling water, cook until cooked through, remove and put on a plate, and drizzle with the sauce. Personal tip: Crispy chicken rice is a delicious and delicious food that can be served with a variety of sauces and different vegetables for a richer taste and is a classic home-cooked dish.

Excuse me, but please go into more detail?

Hello, it is a pleasure to serve you and give you the following answers: Steps to buy crispy chicken rice:1

First of all, find crispy chicken rice in supermarkets or restaurants, which can be found in the refrigerated or frozen sections. 2.Then, put the crispy chicken rice in the shopping cart and check out the payment.

3.Put the crispy chicken rice in the refrigerator and wait until you need it before taking it out to cook. 4.

Put the crispy chicken rice in boiling water, cook until cooked through, remove and put on a plate, and drizzle with the sauce. Personal tip: Crispy chicken rice is a delicious and delicious food that can be served with a variety of sauces and different vegetables for a richer taste and is a classic home-cooked dish.

Summary. Ingredients: chicken thighs, chopped green onions, Orleans seasoning, cooking wine, light soy sauce, salt, oyster sauce, starch, eggs, pepper. Marinated chicken: Add chopped green onions, salt, light soy sauce, oil, cooking wine, Orleans seasoning and stir well and marinate for one hour.

Hello, depending on your personal preference, you can choose different flavors of marinades.

Crispy chicken rice marinade recipe.

Orleans marinade which taste delicious.

Orleans marinade is a sweet and spicy flavor.

Crispy chicken rice marinade recipe.

Ingredients: chicken thighs, chopped green onions, Orleans seasoning, cooking wine, light soy sauce, salt, oyster sauce, starch, eggs, pepper. Marinated chicken: Add chopped green onions, salt, light soy sauce, oil, cooking wine, Orleans seasoning, stir evenly, and marinate for an hour.

The marinated chicken is floured and fried, and after it is cooked, it is served with rice and side dishes.

Orleans marinades and chicken wraps are available at supermarkets and can be purchased at the supermarket.

What do you go with side dishes?

It can be served with pickled dried radishes, or blanched broccoli carrots.

Summary. Crispy Chicken Rice is a delicious Chinese fast food, which is characterized by frying the outer skin to a crispy crisp, and the inner meat is tender and has a very good taste; At the same time, the rice is baked by charcoal, which has a fragrant aroma and a fluffy taste. In terms of the combination of ingredients, crispy chicken rice is often paired with mushrooms, cucumbers, carrots and other vegetables to increase the layering of the taste of the dish.

This dish is simple and easy to make, nutritious and unique, and is loved by the majority of consumers.

Can you tell us more about that?

Crispy Chicken Rice is a delicious Chinese fast food with a crispy crust and a very good texture on the inside. At the same time, the rice is baked by charcoal, which has a fragrant aroma and a fluffy taste. In terms of the combination of ingredients, crispy chicken rice is often quietly paired with mushrooms, cucumbers, carrots and other vegetables to increase the layering of the taste of the dish. This dish is simple and easy to make, nutritious and unique, and is loved by the majority of consumers.

Ingredients: a piece of chicken breast, a loofah, 1 tablespoon of rice wine, 1 tablespoon of light soy sauce, a small amount of salt, an appropriate amount of black pepper, an appropriate amount of five-spice powder, an appropriate amount of wheat flour, an egg, a bag of fried powder. The specific steps are as follows:

1. Clean a piece of chicken breast, cut two pieces horizontally, and beat it with a loose meat hammer or a flower knife to make the meat soft (you don't have to use too much force to prevent the meat from becoming soft and affecting the taste), and the loofah is cleaned and cut into strips for reservation.

2. Add 1 tablespoon of rice wine, 1 tablespoon of light soy sauce to the sliced chicken breast, stir with a small amount of salt, black pepper and five-spice powder, marinate for 15 minutes, remove it, evenly coat it with wheat flour, and then put it into the sprinkling egg liquid to wet it, and finally wrap it in a layer of fragrant fried powder and set aside.

3. Heat the oil until it is hot for 8 minutes, first put in 1 piece of chicken breast wrapped in flour, turn to low heat, and turn it over moderately during the whole frying process.

4. After frying until golden brown, scoop up the oil-water separator, remove the residue and put it into another piece to prevent the surface of the fried chicken breast from being black and scorched.

5. Put on rubber gloves and break the fried chicken breast into small pieces while it is hot.

6. Spread on the hot white rice, serve with some loofah, squeeze with Thai sweet and spicy sauce, and crispy chicken rice!

1 chicken with varnished oil (about 800 grams), 75 grams of starch syrup, 3 grams of Zhejiang vinegar, 5 grams of rice wine, 100 grams of water rhombine powder, 750 grams of raw oil (actual consumption of 50 grams), 20 grams of pepper and salt, 20 grams of chutney, crispy chicken bibimbap.

1.It tastes better the night before with a marinade (refrigerated), which can be plain or secret!

2.Eggs, monosodium glutamate, fried chicken powder, flour. The water is evenly stirred to form a paste3The marinated chicken breast is placed in a paste and covered completely.

4.Remove from the pan and fry until golden brown.

5.In this way, you can take it out of the pot for the first time, then cut it into small pieces, put in the fried meat again until it is golden brown, and you can get out of the pan.

6.Then cut into cubes and serve on a plate.

Of course, fried chicken is available at the same price.

1250 grams of fat chai chicken, 15 grams of shrimp chips, 15 grams of garlic paste, minced green onions, minced chili peppers, 100 grams of sweet and sour, 100 grams of syrup, 2500 grams of white brine, 25 grams of wet starch, 1500 grams of peanut oil.

How to make it: 1.Slaughter the chicken, take out the eyeballs, dig out the lungs, soak it in a pot of boiling water for about 1 minute, and take out and wash the oil slick, fluff and dirt.

2.Put the chai chicken in a boiling white brine basin, soak it over a slight fire until it is six mature, take it out, pull the wings outward from the chai chicken body, and then put it into the basin and soak it until it is just cooked, take it out and pour it evenly with boiling water to wash off the salty taste.

Crispy chicken. 3.Use an iron hook to hook the eyes of the chai chicken, pour the bran slurry on the chai chicken, the skin of the chai chicken, evenly stained with syrup, and then, hang it in a cool and ventilated place to dry for about 2 to 3 hours, and when the chai chicken is dry and clean, it can be fried.

4.Chop off the neck of the chicken. Heat a wok with a strong fire, fry it in oil until it is five mature, put in the chai chicken head, fry it until golden brown, that is, pour in the shrimp slices and fry them together, until the shrimp slices float up and the chai chicken head is bright red.

The wok's end is away from the fire, put the chai chicken breast into the grab, put it back on the stove, wait for the oil to burn to four percent hot, prepare the brigade to hold the chai chicken with the fence, fry it, swing it, put it back on the stove, put in the garlic, green onions, chili peppers, sweet and sour, dilute and roll with wet starch to thicken, and serve in two small plates.

5.Cut the chicken into pieces immediately after it is fried, first cut the head of the chicken, then cut the body of the chicken, build the original shape of the chicken on the plate, and put the slices around it. When eating, it is followed by sweet and sour, mouth juice, and salt.

For those who haven't eaten it, it's good to eat it;

For those who eat it regularly, Dan brings it to say, so-so;

If you eat it for people, it's too unpalatable.