Health benefits
White sugar: low protein
Zanthoxylum bungeanum: dehumidification
Ingredients
Native chicken ( Half one ) | Ginger( 6 pieces ) |
Light soy sauce ( Appropriate amount ) | Edible oil ( appropriate amount ) |
Peanuts ( 1 handful ) | Dried chili peppers ( 10 pcs ) |
White wine ( 2ml ) | Cooking wine ( appropriate amount span> ) |
Cumin powder ( appropriate amount ) div> | Chicken essence (appropriate amount) |
White sugar ( 1 tablespoon ) | |
Panthoxylum bungeanum ( 2 grams ) |
Private Spicy Chicken Nuggets Method
1.Chop into uniform small pieces and set aside , you can also make it with purchased chicken legs.
2.Use salt, light soy sauce, white sugar, cooking wine, and a little cooking oil (put cooking oil , to make the meat more tender) marinate the chicken.
3.Mix the ingredients thoroughly with your hands and marinate for thirty minutes about.
4.After marinating, bring water to the pot and boil, quickly put the chicken in, Bring to a boil and add a little white wine.
5. Boil again, take out, wash and dry.
6. Heat oil in a cold pan, add peanuts, and fry over low heat until they are eight ripe You can pick it up, otherwise it will taste mushy when it gets cold.
7. Leave oil at the bottom of the pot, put 80% of the chicken in the oil and heat it, half-fry and half-fry over high heat When golden brown, don't add too much oil.Take it out when it is slightly brown.
8.Put it in and fry again until golden brown, pick it up.
9. Add the Sichuan peppercorns and dried chili pepper segments into the pot and stir-fry until fragrant.Be sure to use low heat., otherwise it will be directly confused.
10. Add the ginger slices and garlic slices and stir-fry until fragrant.
11. Add the chicken pieces and stir-fry until fragrant, then add a little cooking wine.
12.Finally add the fried peanuts, sprinkle in a little pepper powder, cumin powder, a little salt, a little chicken essence, and it's ready to go..
13.Install the disk.
Tips
1.Be sure to put enough salt when marinating, because it is difficult to add salt to the fried chicken.The amount of salt I put will not be too much.There is a blanching process later, which will wash away part of the salt.
2.Why blanching: First, make the chicken half-cooked.In the subsequent frying process, you only need to ensure that the outside is crispy, so that the chicken is crispy on the outside and tender on the inside.Furthermore, if you directly fry the chicken with oil, the oil will be very dirty.It is difficult to reuse it.After blanching and draining, the chicken will be clean, so the oil will not be dirty.
3.Double frying: it can quickly ensure crispy outside and crispy inside.If you keep frying, too much water will be lost.This time, use half frying and half frying.Firstly, it saves fuel.Secondly, it can be fried quickly.color.
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