What is the most flavorful ingredient for stir fried chicken?

What is the most flavorful ingredient for stir-fried chicken? Stir-frying and stewing are the two most common ways to cook chicken, stewed to be fragrant, stir-fried to be delicious enough, and delicious to cook. Especially now that the weather is cold, eating a little more chicken still has certain benefits for the body, warming up and being nutritious.

If you want to say what kind of ingredients to use for fried chicken, bay leaves.

Cinnamon, fennel, and star anise are my most commonly used ingredients, but if you want to fry the chicken deliciously, it is not simply to throw the ingredients in and fry it to finish, the chicken must be soft and delicious, and the taste is good, in order to be a successful fried chicken.

First of all, in terms of the choice of chicken, the common ones in the general market are divided into white strips, two stupid chickens, and stupid chickens.

Old stupid chicken. It is distinguished according to the age of the chicken, the white chicken slaughter time is the shortest, the meat is very loose, the taste is not good enough, the fresh flavor of the chicken can be said to be very little, the advantage is that it is cheap, a few dollars a catty; The second is the second stupid chicken, which is a little better than the white chicken, and the meat is also very loose, and the original fragrant taste of the chicken is very light; The quality of stupid chicken is good, stupid chicken is usually divided into one year and three years, the meat quality of one year is slightly looser, but it is much better than white strips and two stupid, not only tastes good, but also more nutritious, can be stewed and fried, three years of stupid chicken meat is very firm, not suitable for stir-frying, but very suitable for stew. More than three years old is an old stupid chicken, **expensive, and the stewed soup is called a fragrant and delicious.

Therefore, before the landlord stir-fries the chicken, he must first confirm what kind of chicken he buys, and the white strips and the two stupid can be fried directly in the pot, but the stupid chicken needs to be boiled and fried before it can make the chicken soft and rotten. Usually I choose a year's worth of stupid chicken to make fried chicken, because it not only has a fragrant taste, but also has a good texture, unlike white strips, which is very tasteful. Now share my approach here.

Ingredients: 1/2 chicken.

Ingredients: green onion, ginger, cooking wine.

bay leaves, peppercorns, dried chilies, cumin.

Star anise, salt, sugar, vinegar, light soy sauce, dark soy sauce.

Start making] —

1. Chop the chicken into pieces, soak in cold water for 1 hour, and clean it. Blanch in a pot and skim the blood foam. Blanching in this way will remove some of the fishy smell.

2. Place the blanched chicken, green onion and ginger slices in a pressure cooker.

Medium, press for half an hour. Once pressed, remove the chicken pieces and drain.

3. Pour an appropriate amount of peanut oil into the wok.

Pour in green onions, ginger slices, bay leaves, Sichuan peppercorns, dried chili peppers, star anise, stir-fry the seasoning over low heat, turn to medium-high heat, pour in the pressed chicken, stir-fry until the surface of the chicken is browned, pour in 2 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 1 tablespoon of vinegar, 1 tablespoon of dark soy sauce, appropriate amount of salt, 2 tablespoons of white sugar.

Pinch a small pinch of cumin and stir-fry until the sauce evenly coats the chicken. It's ready to cook.

Spicy and fragrant, especially delicious, this is my unique secret, everyone has learned, you must make it! Don't waste the remaining chicken soup in the pressure cooker, the yellow chicken fat is floating, exuding a strong fragrance, what a pity to pour it out, used as a wonton soup base, noodle soup base, are very delicious. If you can't use it, put it in an airtight container, put it in the refrigerator and refrigerate it, and use it up within three days.

I think fried chicken with some cinnamon and bay leaves to fry out of the fragrance, first prepare the chicken to cut into pieces and marinate for preparation, heat the oil, add the green onion, ginger and garlic to fry until fragrant, then add the cinnamon and bay leaves, and then pour in the chicken, add seasonings, and fry over high heat to get out of the pot.

When frying chicken, you can put a little star anise and bay leaves, and the chicken that comes out of this way is very delicious.

Summary. The first kind: five-spice powder is specially made for fried chicken, star anise 3 grams, cumin 5 grams, bay leaves 2 grams, angelica dahurica 3 grams, grass fruit 2 grams, white pepper 6 grams, Sichuan pepper 5 grams This five-spice powder is improved from the traditional five-spice powder, suitable for the cooking of poultry meat ingredients, so use this recipe to make fried chicken, whether it is to make fried chicken with soup, or dry fried fried chicken, the taste is very good, the formula composition is rich in removing the peculiar smell of chicken, but also can give the fried chicken a unique fragrance.

The second kind: 5 grams of fried chicken with special fragrance, 3 grams of cumin, 5 grams of good ginger, 2 grams of cinnamon, 10 grams of Sichuan pepper, 1 gram of cloves, the composition of spices is very simple, but the taste does not lose the recipe taste of any fried chicken restaurant, highlighting the chicken fragrance to the greatest extent, with a faint fragrance, suitable for the taste of all parts of the country.

The first kind: five-spice powder is specially made for fried chicken, star anise 3 grams, cumin 5 grams, bay leaves 2 grams, angelica dahurica 3 grams, grass fruit 2 grams, white pepper 6 grams, Sichuan pepper 5 grams This five-spice powder is not slow to be improved from the traditional five-spice powder, suitable for the cooking of poultry meat ingredients, so use this recipe to make fried chicken, whether it is to make fried chicken with soup, or dry fried fried chicken, the taste is very good, the formula composition is rich in removing the peculiar smell of chicken, and at the same time, it can give the fried chicken a unique fragrance. The second type of posture beam:

The special flavor of fried chicken 5 grams of angelica, 3 grams of cumin, 5 grams of ginger, 2 grams of cinnamon, 10 grams of Sichuan pepper, 1 gram of cloves, the composition of spices is very simple, but the taste does not lose the recipe taste of any fried chicken restaurant, highlighting the chicken fragrance to the greatest extent, with a faint fragrance, suitable for the taste of all parts of the country.

Put cloves, peppercorns, star anise, cinnamon, angelica, sand kernels, cloves. Angelica angelica can remove the fishy smell and fat of chicken, and galangal can make the chicken more flavorful, but the smell is absolutely volatile, so pay attention to the use of more materials. Cloves can greatly stimulate the flavor of chicken, but be careful to put it sparingly.

The sand kernel itself has a bitter taste, and pairing it with the chicken can neutralize its bitterness and the aroma of the chicken, and enhance the aroma of the meat.