Health benefits
Soy sauce: nourish blood, protect teeth, protect bones
| Chicken thigh ( 450g ) | White flour ( A bowl ) |
onions ( 30 grams ) | Ginger ( 30 grams ) |
Soy sauce (appropriate amount) | Salad oil ( about 1000 grams ) |
Cooking wine (appropriate amount) | Five-spice powder (appropriate amount ) |
Salt ( appropriate amount ) | Chicken essence (appropriate amount) |
Eggs ( 3 ) |
How to make Tiger Head Chicken (semi-finished product)
1. Prepare the main ingredients: chicken legs, a bowl of noodles, and three eggs.
2. The chicken legs you bought were chopped into larger pieces, so put them on the chopping board and cut them again.into small pieces.
3.Wash several times with water to remove the blood.
4. Remove the meat pieces and put them on a plate for later use.
5. Chop the onion and ginger into small pieces and set aside.
6. Prepare a large bowl, pour the chicken, add the onion and ginger, and then add Add soy sauce, five-spice powder, salt and chicken essence, beat in an egg and stir.
7. Pour 20 grams of salad oil.
8.Add cooking wine.
9.Continue to stir evenly.
10. Add flour to the bowl and stir evenly with chopsticks.
11. Stir until it looks like this.
12.Crack the remaining two eggs into a bowl.
13. Mix the batter and chicken evenly with your hands and let it rise for 20 minutes.
14.Put more oil in the pot.
15.Pick up the chicken pieces wrapped in batter with your hands, wait until the oil temperature is 6 When hot, add it to the pot.
16.Continuously turn the meat pieces to heat them evenly, frying for about 4 seconds After about a minute, when the meat is slightly pasty, remove it and control the oil.
17. The semi-finished tiger head chicken is completed.
Tips
1.Eggs must be added to this dish.The eggs play a soft role and the batter will not be hard when stewed.Add one egg when mixing with the chicken filling, and two when mixing with the batter to ensure that the batter is soft and fluffy when fried.
2.When adding flour to wrap the chicken pieces, add the flour little by little to prevent too much batter from being too hard and causing a bad taste when stewing.At the same time, the batter should not be too thin.If it is too thin, it will easily collapse when fried.
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