The method of chicken chop is complete, and the production method of grilled chicken

Ingredients: 2 chicken thighs.

Excipients: appropriate amount of oil, appropriate amount of salt, 1 egg, appropriate amount of breadcrumbs, appropriate amount of white sugar, appropriate amount of ginger, appropriate amount of starch, appropriate amount of pepper.

How to make fried chicken chops:

1. Wash and remove the bones of the chicken thighs.

2. Add salt, ginger, pepper and sugar and marinate for 20 minutes.

3. Smear some starch.

4. Add the egg mixture and boil it.

5. Dip in breadcrumbs.

6. Heat the oil until it is 7 hot, then add it and fry it.

7. Fry slowly over low heat until golden brown.

8. Finished products. <>

How to make chicken chops delicious.

1. Wash the chicken breast, then add flour, oyster sauce, chicken powder, five-spice powder, salt and stir evenly and marinate for half an hour.

2. Heat the pot for 60 percent, put a little more peanut oil, and fry the marinated chicken breast over low heat.

3. After one side is fried, turn over and fry on one side, and fry on both sides until golden brown.

4. Take a spoonful of honey, add a small amount of cornstarch and soy sauce, and stir with a small amount of water.

5. Pour the fried chicken chops on top. Cover and simmer over low heat until the juice is reduced.

6. Turn off the heat, do not open the lid first, and simmer for another minute.

7. Open the lid of the pot, put it on a plate and serve, the sweet chicken chop is ready, if there is tomato sauce, it is better to pour some on it.

1. Ingredients: 3 chicken thighs, 30 grams of cabbage, 5 grams of garlic, 10 grams of tea seed oil, 10 grams of coriander, 3 tablespoons of flavor, 2 grams of garlic salt, 2 grams of sugar, 1 gram of chicken powder, 2 grams of sesame oil.

2. Debone the chicken thighs, add the auxiliary ingredients and other marinades.

3. Add minced garlic.

4. Put it in the refrigerator to marinate for more than 4 hours, and then take it out to warm up.

5. Heat the pan and add the tea seed oil.

6. Fry the chicken thighs with the skin facing down over medium heat.

7. Cover and fry for 3 minutes.

8. Open the lid and turn over the chicken thighs, with the meat side down.

9. Cover and fry for another 3 minutes.

10. Shred the cabbage.

11. Put shredded cabbage and coriander on a plate and set aside.

12. Fried chicken cutlets.

13. Cut chicken chops.

14. Put the chicken on shredded cabbage and serve.

After removing the large bones, knock the chicken loose, mix the white soy sauce, salt, pepper and wine, and spread it on the skin.

Cut the chicken into large pieces, soak it in egg juice (pre-beaten), dip it in flour and fry it in a pan.

After frying on both sides, add tomato sauce, spicy soy sauce and sesame oil and cook until the soup is thick and the amount is moderate, and then remove from the heat and serve.

Chicken chop with soy sauce. Method:

1, hit the soy pepper juice--- I beat the soy pepper juice is a little different--- small chili, green onion hot oil stir-fry fragrant and put it in a bowl, after a little old soup boiling, add salt and sugar, light soy sauce and then roll into the bowl, add sesame oil, done!

I remember saying that food is about change, and I agree with --- what is the best? What suits you is the best ......

This soy pepper sauce is beaten according to my taste, and friends can change it to their own style.

2. Chicken thighs ---always feel that the tenderness of chicken thighs is much better than chicken breasts, so can chicken thighs be "grilled"?

Of course you can, take a few more minutes and go to the leg bone, hehe......Although it took a little more effort, it was not comparable to the dead meat ......of chicken breasts

3. After the boneless chicken thigh container is served, add cooking wine, a little salt, and soak in soy pepper sauce for 1 hour.

4. Heat the fried slices, a little butter, add the chicken thigh slices and fry on 2 sides to golden brown.

5. Put it on a plate after burning, and then pour the soy pepper juice.

b20.Texas Grilled Chicken.

Features The color is ruddy, the chicken skin is bright, the meat is fat and tender, the aroma is tangy, and the taste is delicious.

Cuisine: Lu cuisine.

Ingredients: 1 chicken (about 1000g), seasoning 5g mushroomsGinger 5g150g of soy sauce

Refined salt 25gPeanut oil 1500g(actual consumption of 100g), five-spice medicine 5g

cloves, sand kernels, grass fruits, angelica, anise).

Method Live chickens are slaughtered and dehaired, the internal organs are removed, and washed with water. Insert the left wing of the chicken from the lower neck of the knife, so that the tip of the wing sticks out from the inside of the mouth and pins it to the back of the chicken; Pin the right wing of the chicken to the chicken's back as well. Then gently break the leg bones with the back of the knife and cross them, stuff the two claws into the belly of the chicken, and dry the water.

Add water to the pot (to submerge the chicken), put the chicken with explosives into the pot, add five-spice herbs (wrapped in a cloth), ginger, refined salt, mushrooms, and soy sauce. Bring to a boil, skim off the foam, and simmer for half an hour until the chicken is crispy. When fishing for chickens, pay attention to keep the chicken skin unbroken and the whole chicken not broken.

Introduction Texas Grilled Chicken is one of the famous Texas Three Treasures (Grilled Chicken, Watermelon, and Golden Silk Dates). Texas Grilled Chicken is a traditional famous food in Shandong, China, and a classic of Shandong cuisine. The production technique of Texas grilled chicken is a national intangible cultural heritage.

As early as the Qianlong period of the Qing Dynasty, Dezhou grilled chicken was listed as a Shandong tribute and sent to the palace for the emperor and the royal family to enjoy. In the fifties, on the way back to Beijing from Shanghai, Vice President Soong Ching-ling stopped in Texas many times to buy Texas grilled chicken and gave it to Chairman *** as a tribute. Texas Grilled Chicken is famous all over the country and exported overseas, and is known as "the first chicken in the world".

Ingredients for Grilled Chicken:

Ingredients: 1500 grams of chicken.

Seasoning: 5 grams of star anise, 35 grams of soy sauce, 15 grams of salt, 5 grams of sugar, 25 grams of cooking wine, 5 grams of ginger, 15 grams of green onions, 20 grams of starch (corn), 5 grams of monosodium glutamate, 60 grams of peanut oil.

Features of Grilled Chicken:

The chicken is soft and rotten, mellow in flavor and fragrant.

How to make the grilled chicken:

1.Disembowel the chicken from its back, remove the guts, internal organs, and chop off the legs;

2.Fold the knee joint of the upper leg with the back of a knife, chop the head from the eyes and mouth, wash it, and set aside;

3.Sit in the soup pot, put on the hot fire, lower the chicken, change to low heat after seeing the big open, and cook until it is seven ripe and then take it out;

4.Wash off the blood foam with water, put it in the plate, put ginger slices, green onions, ingredients, refined salt, cooking wine, and broth, and take it out from the lower drawer when it is steamed;

5.Fold off the sternum, and puff the sternum, pick off the green onions, ginger slices and ingredients;

6.Put the stir-fry spoon on the heat, put the oil and minced green onions;

7.Cook cooking wine and soy sauce, slip the chicken and soup into the spoon (chicken breast side down), add sugar and monosodium glutamate, and simmer over medium heat until the soup is thick;

8.Thicken with water starch, drizzle with oil, remove from the spoon, and put it on a large flat plate. Finish...

1. Ingredients: 1500 grams of chicken.

2. Seasoning: 5 grams of star anise, 35 grams of soy sauce, 15 grams of salt, 5 grams of sugar, 25 grams of wine with a lack of material cavity, 5 grams of ginger, 15 grams of green onions, 20 grams of starch (corn), 5 grams of monosodium glutamate, 60 grams of peanut oil.

3. Disembowel the chicken from the back, remove the snort and internal organs, and chop off the legs;

4. Fold the knee joint of the upper leg with the back of a knife, chop the head from the eyes and wash it with the mouth, and set aside;

5. Sit on the soup pot, put on the hot fire, lower the chicken, change to low heat after seeing the big open, and cook until the Qiwu Gao Liang is ripe and take it out;

6. Wash off the blood foam with water, put it in the plate, put ginger slices, green onions, ingredients, refined salt, cooking wine, and broth, and take it out from the lower drawer when the upper drawer is steamed;

7. Fold off the sternum, and fold the sternum, and pick off the green onions, ginger slices and ingredients;

8. Put a frying spoon on the heat, put oil and minced green onions;

9. Cook cooking wine and soy sauce, slip the chicken and soup into the spoon (chicken breast facing down), add sugar and monosodium glutamate, and simmer over medium heat until the soup is thick;

10. Thicken with water starch, drizzle with oil, remove the spoon, and put it on a large flat plate.

1. Chicken chops are generally chicken thighs or chicken breasts. Chicken chops have no bones, and the chicken bones are removed when they are made. Chicken chop, crispy skin, tender and juicy, delicious taste, is a popular fried food in snack bars, the chicken thigh meat and the best starch, dough residue, iron plate grilling for five minutes, brush with hot sauce.

2. Fried chicken chop with black pepper and lemon juice:

1) 2 chicken thighs, 1 lemon, 1 red pepper chain oak, 2 shallots, 2 cloves of garlic, appropriate amount of endive, carrot and broccoli.

2) Seasoning: Appropriate amount of olive oil, appropriate amount of crushed black pepper, a little salt, appropriate amount of fruit vinegar.

3) Bone the chicken thighs first and prepare a pair of kitchen scissors.

4) Use scissors to cut from the ankle of the chicken leg and cut the chicken skin, tendons until the bone is exposed.

5) Then cut the chicken from the opening with scissors against the bone upwards. Separate the bones from the chicken.

6) Tie the front and back of the chicken thighs with a fork, and pat the back of the knife where there is more meat, try to make the chicken thighs as thin and uniform as possible.

7) Put the chicken thighs in a container, add the black pepper, salt, squeeze half of the lemon juice, cut the other half into small pieces, then add the onion and garlic slices.

8) Stir well.

9) Marinate for about 2 hours.

10) Heat the pan, add a little olive oil and put the chicken thighs in the pan.

11) When frying, press it with a spatula from time to time to speed up the ripening of the chicken.

12) After frying one side is golden brown, turn over.

13) Continue frying until golden brown on both sides, serve and drizzle with homemade black pepper sauce.

14) Make another vegetable salad, cut the pepper into sections on the side of the red shed, cut the endive into 3 sections, slice the carrots, cut the broccoli into cubes, among which the carrots and broccoli are blanched, mix together, add salt, black pepper, olive oil, and fruit vinegar and mix well.