The practice of vermicelli chicken
Composition:
Ingredients: 500g chicken, 15 milk-flavored steamed buns.
Accessories: 120g vermicelli, 3 red peppers.
Seasoning: salt 1 teaspoon, chicken essence 1 teaspoon, onion 5g, ginger 5g, garlic 5g, star anise 1 teaspoon, cooking wine 1 teaspoon, soy sauce 1 teaspoon, onion 3g and red pepper 3g.
Exercise:
1. Slice onion and ginger, dice garlic, dice onion, dice red pepper, and dice dried pepper; Add oil (vegetable oil and lard) to the pot, add onion, ginger, garlic and star anise and stir fry; Add chicken nuggets, stir-fry for 5 minutes until the skin is slightly yellow and slightly burnt, then add 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp soy sauce, 500ml broth or water, salt, sugar, chicken essence and other seasonings in turn, boil over high fire, and stew over low fire for about 30 minutes.
2. Soak the vermicelli in warm water; 300 grams of vegetable oil is put into a pot, heated to 40% to 50%, fried in a small steamed bun, and the oil is poured on the steamed bread with a spoon while frying; Deep-fry until golden brown and remove for later use.
3. Put the soaked vermicelli into a chicken pot and cook it for about 10 minutes on medium heat until cooked; Put less oil in another pot, add dried red pepper and stir-fry until fragrant, and then add diced red pepper and stir-fry until fragrant; Put the vermicelli chicken in a bowl, put the fried golden steamed bread on the noodles, drizzle with Chili oil and sprinkle with coriander.
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