Ingredients
Three yellow chickens ( 1 ) | Rice vinegar ( half a cup ) |
Rice wine ( Half cup ) | Salt ( Adequate amount ) |
Ginger ( piece ) |
Can chicken be cooked like this? How to make the meat dish Vol.2 of "Oven Roasted Chicken" with crispy and not greasy rice
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1.Wash the chicken and chop it into pieces
2. Add water to the pot and put the ginger on high heat.Boil
3.Pour the chicken pieces in
4.Cook over high heat until medium rare (about five minutes)
5. Remove the chicken pieces and drain and set aside
6. Fully preheat the cast iron pan and then pour the oil
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7.Pour the chicken pieces in and turn over medium heat evenly a few times
8.Turn to low heat, cover the pot and simmer for 2 minutes
9. Lift the lid and pour 1/3 of the rice wine along the edge of the pot
10.Pour in 1/3 rice vinegar and season with less than salt
11.Use a spatula to turn the chicken pieces to coat the sauce evenly
12.Pour in 1/3 of the rice wine and vinegar again
13. Stir fry evenly over low heat
14.Finally add the remaining sauce and stir-fry until the chicken pieces are reduced
Tips
[Sweet Rice Wine]
"Zhongfeilu" In this recipe, sweet rice wine is used to prepare oven-roasted chicken.Cooking wine and white wine are not suitable for making this dish, because sweet rice wine has its own sweetness and can neutralize the sourness of white vinegar.You can also buy ready-made sweet rice wine.Use the juice of fermented glutinous rice instead.
[Heat]
The heat for cooking oven-roasted chicken is very important.Be sure to heat the pan and cool the oil before putting it in the pan.You can add a little more oil and stir-fry for a while before changing.Simmer over low heat, then add ingredients in batches and stir-fry repeatedly to achieve the "crispy" taste mentioned in the book.
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