How to stir fry chicken to make it more flavorful? How to fry the chicken to be fresh and tender

1.First of all, we prepare a clean slaughtered three-yellow chicken and chop it into even small 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 several times with water, soak it for 10 minutes after washing, and fully remove the blood and water inside, so that the chicken pieces do not need to be blanched when they are fried, and they will be more fragrant when they are 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.

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, a little sugar to improve the freshness, boil the water over high heat to remove the foam in the pot, and 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.

Marinate the chicken for three hours before it is marinated, and then grill it a little after it is marinated, but don't cook it, just a few minutes, and then fry the chicken again, it will be very flavorful.

The best way to fry chicken should be the kind of sauce-flavored fried chicken, because the super noodles in Linyi, Shandong mainly rely on sauce to taste.

Add seasoning to the beaten eggs.

Homemade stir-fried chicken. Fried chicken: Delicious fried chicken

Ingredients: chicken nuggets, green onions, Sichuan peppercorns, star anise, bay leaves, cooking wine, salt, Chaotian pepper, spicy oil, dark soy sauce, ginger, garlic.

Steps: <>

Step 1: Prepare green onions, ginger, garlic, peppercorns, star anise, bay leaves, and dried chili peppers.

Step 2: Blanch the chicken Add a small amount of cooking wine and ginger slices.

Step 3: Remove the moisture to control drying.

Step 4: Put all the ingredients into the oil pan and stir-fry until fragrant.

Step 5: Add the chicken pieces, pour in the dark soy sauce, and add the spicy or bean paste.

Step 6: Stir-fry for a period of time and add water, and the chicken pieces can be submerged.

Step 7: Add salt to taste.

Step 8: Remove the juice and stir-fry.

Step 9: Remove from the pot.

Tips: Stir-fried chicken focuses on stir-frying, and the stir-fried sauce and fried chicken are delicious and delicious for a long time.

1. Ingredients: a piece of chicken, an appropriate amount of water, an appropriate amount of starch, an egg white, an appropriate amount of white vinegar, a beer and a casserole.

2. In the process of marinating chicken, in addition to adding salt, soy sauce, pepper and other common seasonings, you can also add an appropriate amount of water. After mixing well, let it sit for half an hour to let the meat absorb water, so that it will be tender.

3. Starch is a highly frequent ingredient when cooking chicken. Its main function is to play a role in the meat slurry, so that the meat is more tender. Melt the starch with a small amount of water, pour into the chicken and grasp well.

The chicken with water starch sticks to the outer layer seems to have a protective film to lock in moisture, and it is smooth and tender when stir-fried.

4. Smooth and tender egg whites are also a good lubricant, when marinating chicken, add egg whites, the chicken can not only be tender, but also very smooth. When making dry dishes such as diced chicken, be sure to add them.

5. The meat quality of the older chicken is old. At this point, the chicken needs to be soaked in white vinegar. Pour white vinegar into the chicken, add a small amount of water, soak for about 2 hours, and then take out the chicken for cooking.

6. When stir-frying chicken, add some beer in moderation to enhance the flavor and freshness of the chicken, and the special enzymes in the beer can also make the chicken more tender.

7. When simmering chicken, it is best to use a casserole. The casserole stew of chicken is cautious to ensure that the chicken is fragrant and tender, and the soup is fresh and delicious, and the loss of nutrients is minimal.

8. Stir-fry chicken for too long, the more you fry, the drier it gets. After the oil is hot, add the chicken, smooth and cook over high heat, usually 1 minute, and the chicken will turn white. Then remove it, stir-fry the other side dishes, and finally put the chicken in the pan and mix.

1. First of all, wash the chicken pieces and put them on a plate for later use.

2. Prepare some green and red peppers and cut them well.

3. Peel the ginger and wash it, and cut the beam chain into thin pieces for later use.

4. Heat the pan with oil, pour the chicken into the pan and stir-fry the oak sun over high heat for 3 minutes.

5. After the moisture of the chicken is fried, add shredded ginger and fry it a few times to get rid of the fishy smell.

6. Add water to the fried chicken, after the water boils, add a little salt, cooking wine, light soy sauce, and simmer over high heat for 8 minutes.

7. When there is still some soup in the chicken in the pot, put the green and red peppers in it and simmer for another 1 minute.

8. After the green and red peppers are cooked, reduce the juice on high heat, turn off the heat and put on a plate to enjoy.