How to fry cooked chicken pieces to be delicious, how to fry chicken pieces to be delicious and tend

Ingredients: chicken (preferably chicken wings or drumsticks, the bones taste better), dried chili peppers (must be dried small red peppers), green onions, ginger slices, Sichuan peppercorns, and ingredients.

Seasoning: fresh soy sauce, vinegar, sugar, starch, white pepper.

Method: 1. Blanch the chicken with boiling water, it is best to boil the chicken with water, cook for 5 8 minutes, and remove it.

2. Spice the sauce, pour an appropriate amount of fresh soy sauce and vinegar into the bowl, add a level spoon (small rice spoon) of starch, stir well, add a small amount of sugar and salt while stirring, and the seasoning is dark brown.

3. Heat the oil, put the green onions, ginger slices, Sichuan peppercorns, spices, and dried chili peppers one by one, over high heat, and fry two or three times to smell the aroma of chili peppers.

4. Add the chicken and stir-fry over high heat. It is best to let the oil adhere to the chicken, add boiling water, and it is better to cover the chicken just enough.

5. Pour in the seasoning and stir well.

6. Cover the pot and simmer. It should be noted here that it is best to use an iron casserole.

7. When boiling for 10 minutes, add wine, red wine is sweet, white wine is bitter, and it varies from person to person. It can also be done without alcohol.

8. When the water is boiled dry and the chicken is just cooking, turn off the heat and remove from the pot. Finally, don't forget to add white pepper.

Features: Smell Raw Materials: Chicken, boil with water.

Seasoning: ginger slices, green onions, dried chilies, Sichuan peppercorns, star anise, and garlic.

Chop all seasonings (except green onions) and place them in the stainless steel seasoned eggs used for the stew.

Put one or two white sugar in the oil pan and fry until the sugar melts, bubbles, foams fades and the sugar turns golden brown, then add the washed chicken and stir-fry over medium heat until each piece of chicken turns into a beautiful golden brown ......

Put in a pot of hot water (don't put cold water, because the meat pieces will suddenly be cold after being heated, the meat skin will shrink, and it will not be easy to cook and not easy to taste), and the amount of water will be submerged in the chicken.

Add the seasoned egg and sliced green onion, a spoonful of soy sauce, and a spoonful of salt (don't put too much soy sauce because the sugar is colored.)

It's enough, and too much soy sauce will cover the flavor of the chicken itself).

Stew the chicken over medium heat, and when the soup becomes smaller, change to high heat to thicken the juice, whichever is not dry.

The practice of braised beer chicken was a dish I tasted in a restaurant in Henan last year, braised beer chicken, the texture and taste, can be called a must. I've been missing that taste since I came back! I've tried to make that dish a few times, and I've consulted a few chefs, but I just can't make that taste.

I hope that there are friends who can make this dish to provide exclusive secret recipes! I can't thank you enough! Here's what I'm doing now:

Put some oil in a pot, heat it, add sugar, and stir until the sugar changes color and foams. Add the chicken pieces, fry until the syrup sticks evenly to the chicken pieces, and when the heat is about the same, add a bottle of beer, add salt, and cover the pot. Add condiments, ginger, garlic, anise, star anise, and cooking wine halfway through.

Boil until the beer is almost evaporated, and when the chicken pieces are sprinkled with wheat aroma, add MSG.

Scallions. The pot is very fragrant (chili pepper, wine, pepper), sweet and sour in the mouth, spicy after chewing, and then astringent, and after swallowing, it will feel sweet (because of the wine), which makes people have an endless aftertaste.

Cooked chicken nuggets are not suitable because they have been cooked once before. For other ordinary dishes, if the taste is not good, you can try to make braised chicken or braised chicken nuggets, which can use a lot of condiments to mask the taste of the chicken itself that has matured and is not so fresh.

Stir-fried chicken nuggets

Stir-fried chicken

Ingredients:Three yellow chickens

1.First, we prepare a clean-handled oneThree yellow chickensand chop into small and uniform pieces.

2.The chicken gizzard is relatively thick, we make a few cuts on it to make it easier to absorb the flavor, and the chicken toes should also be removed.

3.After all the chopping is done, put it in a basin, pour in an appropriate amount of cooking wine, add a spoonful of salt, and repeatedly grab and knead the blood inside.

4.Then wash it with water several times, and soak it for another 10 minutes after washing it to fully remove the blood insideThere is no need to blanch the chicken pieces when stir-fryingIt is tender and fragrant when it is fried

5.Cut the garlic in half, cut the green onions into horseshoe slices, cut the ginger into slices and put them together, and grab a small handful of dried chilies. Prepare a few shallots and cut them into sections. Then take out the soaked chicken pieces, control the water and prepare for stir-frying.

6.After the oil is boiled in the pot and the pan is fully slidied, pour out the hot oil and add the cold oil, pour the chicken pieces into the pot and stir-fry for about 3 minutes to remove the moisture in the chicken pieces.

7.After the chicken pieces are fried until fragrant and discolored, pour in the green onions, ginger, garlic and dried chili peppers and continue to stir-fry, stir-fry the ingredients until fragrant, and fully fry the fat, so that it will taste more fragrant.

8.Then pour in a little dark soy sauce to color, fry the color evenly, pour in a little cooking wine to remove the smell, add an appropriate amount of water along the edge of the pot to cover the chicken pieces, add 3 grams of salt, sugar.

Bring water to a boil over high heat to remove the foam in the pot, then turn to low heat and simmer for 15 minutes.

After a few minutes, put the chicken liver into the pot and simmer for another 5 minutes, add 10 grams of oyster sauce to increase the freshness of the chicken liver after it is cooked, turn to high heat to reduce the juice.

10.When the soup is basically dried and evenly wrapped on the chicken pieces, add the shallots and stir-fry a little before serving.

1.First of all, let's prepare the ingredients: prepare 3 chicken thighs, chop them into small pieces of uniform size, and put them in a basin for later use.

2.A white green onion, cut into segments, a piece of ginger, cut into ginger slices, a few garlic grains and green onions, ginger in the same pot, then put in 1 star anise, grab 2 grams of pepper, 3 grams of dried chili pepper.

3.A green pepper, cut into diamond-shaped slices after removing the seeds, half a red pepper, cut into diamond-shaped slices, half an onion, cut into slices, break it by hand, and put it together with the green and red peppers for later use.

4.Boil water in a pot, add the chicken pieces under cold water, and add 5 grams of cooking wine to remove the fishy smell of the chicken pieces. Once the heat is boiling, skim off the foam and cook for about 2 to 3 minutes, remove the chicken pieces and wash off the foam with cold water.

5.After the ingredients are ready, we start cooking, heat the oil in the pot, after the oil temperature is heated to 5, pour in the green onion and ginger and other ingredients, quickly fry the fragrance, put in 5 grams of bean paste and chili sauce, and quickly stir-fry the red oil of bean paste and chili sauce.

6.Add the chicken pieces and continue to stir-fry, fry the chicken skin until slightly rolled, this step takes about 3 minutes, add 3 grams of dark soy sauce, mention the background color, stir-fry evenly, pour 5 grams of cooking wine from the side of the pot, continue to stir-fry, use the cooking wine to volatilize when heated, and take away the fishy smell.

7.Then add an appropriate amount of water, the amount of water to submerge the chicken pieces, boil the water until it is slightly bubbling, start seasoning, add 3 grams of salt, 2 grams of pepper, 2 grams of sugar, continue to stir to dissolve the seasoning, then cover the pot, simmer for 15 minutes.

After a few minutes, open the lid, pour in the green and red peppers and onion slices, continue to stir-fry, reduce the soup until it is viscous, and finally pour in 5 grams of sesame oil, and then it can be put on a plate.

Kiss this is the answer to your query, I hope it can help you.

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First of all, choose chicken, and when choosing chicken, you should choose lean meat like chicken breast, not fat and skin. Clean it with water, cut it into pieces and drain the water, put it in a bowl, put an appropriate amount of ginger, rice wine and light soy sauce, stir well and marinate for about 15 minutes.

After the chicken pieces are marinated, put the egg whites, pour an appropriate amount of water starch, and grasp them evenly with your hands to make the chicken pieces evenly starched. Pour an appropriate amount of oil into the pot and heat it, add ginger and garlic and stir-fry until fragrant, put the pepper in and stir-fry evenly, then put the chicken pieces in, pour an appropriate amount of rice wine and stir well.

Ingredients: Chicken (600g), try to choose fresh chicken that you have just bought from the store to absorb the flavor.

Condiments: green pepper, oil, dried chili, garlic cloves, Sichuan pepper, cooking wine, salt, pepper, green onion, soy sauce, bean paste, starch, ginger slices, etc.

Step 1: First wash the half chicken you bought, then cut the chicken evenly into pieces of almost the same size, try to grasp its size, otherwise the taste will be uneven, and the taste will be different, and then put the cut chicken pieces into the plate for later use.

Step 2: Choose a larger soup bowl and put the chicken.

Pour the pieces into a soup bowl, then add a teaspoon of cooking wine, 1 tablespoon of soy sauce, and an appropriate amount of starch and salt to marinate the chicken pieces, and use chopsticks to mix the chicken pieces evenly so that each chicken piece can absorb the flavor, and the time is about 15 to 20 minutes.

Step 3: In this process, you can actually prepare the rest of the condiments. First, wash the green peppers, remove the core of the green peppers with a knife, then cut them into thin strips and place them on a plate. After that, peel the garlic cloves and chop the green onion and ginger so that you can set aside.

Step 4: After the chicken pieces are marinated, pour the appropriate amount of oil into the oil pan, add high heat to heat the oil pan, and then use chopsticks to continuously put the chicken pieces into the oil pan to fry, and after it is fried to golden brown, you can turn off the heat, try to drain the oil as much as possible, and then put the chicken pieces on the plate.

Step 5: After placing the wok in the wok, add oil to preheat over high heat, then pour the green pepper and bean paste into the wok and stir-fry together. Then add the prepared ginger slices, Sichuan pepper, green onions, dried chilies, monosodium glutamate, ginger slices, pepper, etc. and stir-fry together to bring out the fragrance.

After that, pour the chicken pieces into the wok and stir-fry with other condiments for 5 minutes, then turn off the heat and put it on a plate.

Such a delicious home-cooked fried chicken is ready, and it is the same dish, but if we make it ourselves, it is not only cheap, but more importantly, it is delicious and safe to eat.

Cut the chicken into cubes, blanch the water, put the green onion, ginger, oyster sauce, light soy sauce, chicken powder and soy sauce in the pot, add the boiled eggs, beer, and reduce the juice after cooking.

Chicken nuggets do this, and I dare say a lot of people haven't eaten it.

Eating chicken tonight is good luck.

Ingredients: half of the raw chicken, an appropriate amount of ginger, and a handful of shallots.

Steps: 1. Prepare the materials.

2. Chop the chicken into chicken pieces of medium size, add 1 teaspoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of cooking oil and minced ginger, mix well and marinate to taste.

3. Wash and cut the shallots into sections.

4. Take 1 teaspoon of cornstarch, half a spoon of light soy sauce, and half a bowl of water, mix well and mix into a bowl of juice for later use.

5. Heat oil in a pot and stir-fry ginger slices.

6. Pour in the chicken pieces, do not turn for the time being, burn on high heat until one side is slightly charred, and stir-fry in a pan.

7. Sprinkle in the green onion and stir-fry.

8. Pour the juice into the bowl along the edge of the pot and stir-fry evenly. Serve on a plate.

9. Finished product drawing.