1. Slaughter the hen (that is, the hen that hasn't laid eggs, locally called Xiang Chicken), remove the head, feet and wings, break the chamber, take out the internal organs, wash them clean, cut them into small pieces weighing about 5 grams, gently gouge out a comb knife on one side of each piece, cut the jade buckle paper into 2 squares about 25 cm, and put them into a 15-degree oil pan for a little frying.
2. Mix soy sauce, sugar, white wine, appropriate amount of ginger juice, monosodium glutamate, pepper and spiced powder together, and stir well to make sauce.
3. Then marinate the chicken pieces in the sauce for more than ten minutes, take them out, smear a little ginger juice on each piece, and wrap them into cubes with fried jade buckle paper, which should be tightly wrapped and not ventilated.
4. enlarge the pan, when the peanut oil is burned to 18 ~ 2 degrees, put the wrapped chicken pieces and fry them until they float to the oil surface, without burning and the original juice does not flow out, that is, take them out and put them on a plate, and open the paper bag for eating.
method 2
raw material
1,2g chicken (one). Cellophane. 5 grams of onion, 5 grams of ginger, 2.5 grams of monosodium glutamate, 3.5 grams of refined salt, 25 grams of Shaoxing wine, 12 grams of sesame oil and 1
Production process
Remove the fascia from the chicken breast and wash it, and the slices grow into 4 cm, 1 cm wide and .2 cm thick slices. Add chopped green onion, Jiang Mo, monosodium glutamate, refined salt, Shaoxing wine and sesame oil, marinate and taste, and wrap them in cellophane to grow into rectangles with a width of 5 cm and 3 cm, with a little paper corner on each piece. Tie the mouth tightly with a coriander stalk. When the peanut oil in the wok is burned to 4% heat (about 1℃), put the chicken wrapped in paper one by one and fry until the apricot color is ripe. Remove the drain oil, put it neatly in the plate, lift the exposed corner of the paper bag when eating, and remove the cellophane to serve.
method 3 materials
main ingredients: chicken fillet (2 pieces, 33g), peas (1g), onion (1 piece), ginger (2 pieces) and red pepper (1 piece)
marinade: yellow rice wine (1/2 tablespoon) and Haitian iron fortified gold standard soy sauce (1 tablespoon).
2. Remove the pedicels and seeds of red pepper, wash them and cut them into filaments; Shred onion and ginger; Tear off the old tendons of the peas and wash them; The kitchen paper is divided into four pieces.
3. Take a piece of kitchen paper, add the peas, chicken fillet and shredded onion and ginger in turn, and then wrap and shape.
4. Put the chicken wrapped in paper on the plate until all the chicken fillets are made into paper wrapped chicken.
5. Heat a bowl of oil, put in 4 ~ 5 pieces of chicken wrapped in paper, fry until golden brown on medium heat, and drain the remaining oil with kitchen paper.
6. Continue to put in the paper-wrapped chicken and fry until golden brown, and scoop up and drain the remaining oil until all the paper-wrapped chickens are fried.
7. Put the fried chicken wrapped in paper into a dish, sprinkle with shredded red pepper and serve.
Tips
1. Slice the shredded onion and ginger as thin as possible. Don't put more shredded onion and ginger when wrapping chicken fillet, otherwise it will steal the flavor of chicken.
2. Jade buckle paper is the best choice, followed by kitchen paper. The former is hard after frying, while the latter is soft after frying, and it is difficult to tear with chicken.
3. Chicken fillet should be cut in the same size. First, it can be eaten evenly when pickled, and it will be the same size after being wrapped in paper. It is also easy to fry evenly and thoroughly when fried.
4. There are many pieces of chicken wrapped in paper, so you can't fry it in a pan at one time. You should fry it in batches, with 4 ~ 6 pieces as the best.
5. When frying, the heat should not be too high. First, heat the hot oil on high fire, add the paper-wrapped chicken, and then fry it on medium heat until it turns golden brown. [Edit this paragraph] Food features "Chicken wrapped in paper" As the name implies, dishes are fried with paper wrapped main ingredients. This is a cooking method of frying with paper, which is unique in production. The dishes can keep the chicken fresh and tender, with strong seasoning and special fragrance.
this dish chicken is crisp, tender and refreshing, with strong fresh flavor.
original flavor, tender meat and crisp bones, full of fragrance, delicious and palatable.
golden color and attractive fragrance. It tastes sweet, smooth, sweet and soft, and leaves fragrance on the teeth and cheeks after eating. [Edit this paragraph] Nutritional value Chicken meat is tender, delicious, suitable for many cooking methods, nutritious and nourishing. Chicken is not only suitable for hot frying and stewing soup, but also suitable for cold food and cold salad. Chicken protein has a high proportion, many kinds and high digestibility, which can be easily absorbed and utilized by human body, and has the functions of enhancing physical strength and strengthening the body. Chicken contains phospholipids which play an important role in human growth and development, and is one of the important sources of fat and phospholipids in the dietary structure of China people. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and weakness. Traditional Chinese medicine believes that chicken has the effects of warming the middle warmer, benefiting qi, tonifying deficiency and essence, strengthening the spleen and stomach, activating blood vessels and strengthening bones and muscles. Edible instructions: The nutrition of chicken is higher than that of chicken soup. Chicken butt is the place where lymph is most concentrated, and it is also a warehouse for storing germs, viruses and carcinogens. It should be discarded.