Chicken is one of the most common ingredients on the public table, and eating chicken is a deep-rooted complex of all China people. Whether it is a banquet or a home-cooked meal, eating chicken represents a grand and a wish. As the saying goes, "Without a chicken, it is impossible". No matter how different the eating habits are, the practices of chickens are always different in different parts of China. Red-cooked chicken, kung pao chicken, three cups of chicken, saliva chicken and saute spicy chicken are all delicious, but the ultimate goal of chicken delicious is particularly consistent, that is, the chicken is tender and smooth, and the taste is smooth and rich. Today, I will give you a new way to unlock a chicken. Fresh, fragrant and tender are its greatest characteristics. Friends who like to eat chicken must not let go.

There are two most important factors affecting the freshness of chicken: one is the choice of chicken. In contrast, chicken leg meat is tender and more suitable for frying than chicken breast meat. The reason why braised chicken, which spreads all over the country, is popular is that it insists on selecting high-quality chicken legs, and what we do today is to maximize the freshness of chicken legs.

Another factor that affects the freshness of chicken is the loss of water during cooking. The chicken was fried directly in the pot without pretreatment, and the surface of the chicken was quickly cooked by high-temperature hot oil, but it was still raw inside. In the process of frying, the inside of the chicken is cooked slowly, but the surface is cooked quickly, and the water in the chicken loses, so the chicken will eat firewood. Because the surface of the chicken is fried, it is difficult to get into seasonings such as salt, so the chicken will not have a taste. The most common way to prevent chicken from losing water is to marinate properly. Next, I will bring you the most fresh and tender way of chicken-fried chicken leg meat, which is neither old nor firewood, delicious and tender, and quickly collect it.

3 fresh chicken legs, 2 green peppers, cooking wine 1 spoon, light soy sauce 1 spoon, starch 1 spoon, cooking oil 1 spoon, salt 1 spoon, and a little onion and ginger.

1, the first is the treatment of chicken leg meat. First draw a circle on the root of the chicken leg with a knife, cut the fascia, then debone the chicken along the leg bones, and then cut the chicken into small pieces. Chop the onion and shred the ginger.

2. Pickling chicken in advance is the key to water lock. Put the cut chicken leg meat into a bowl, add a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of starch and a spoonful of cooking oil, stir well and marinate for 10 minute.

3. Wash the green pepper and cut into pieces. Cook in a pot for 30 seconds. Add a spoonful of cooking oil to the pot when blanching. A few drops of cooking oil can make the blanched vegetables brighter and greener.

4. Add a small amount of cooking oil to the wok. When the oil temperature is 70% hot, put the marinated chicken in a wok and stir fry. Chicken legs are tender and easy to cook. The frying time should not be too long, 1 minute or so. When the color of chicken changes to 80%, control the oil.

5. Add a little base oil to the wok. After the onion and ginger are cooked in a wok, stir-fry the blanched green pepper for 30 seconds.

6. Put the chicken into the pot together, add a spoonful of edible seasoning, add a spoonful of water, stir fry for 1 min, and finally add salt to reduce the water loss in the chicken.