How to stir-fry chicken is tender. There are thousands of ways to stir-fry chicken, but personally, the best and easiest way to stir-fry chicken is to eat it. Although many families have eaten it, many people have cooked it in their own homes. Let's see how to stir-fry chicken is tender.
How to stir-fry chicken is tender 1 Prepare ingredients: chicken, bamboo shoots, green and red peppers, vegetable oil, soy sauce, ginger and pepper powder.
Operation/step
Pickled chicken
Wash the chicken and cut it into strips. Add soy sauce, starch and pepper powder, mix well and marinate 10 minute.
Cut the ingredients
Wash and shred green and red peppers, mince ginger and cut bamboo shoots into strips for later use.
Fried chicken
Heat oil in a hot pot, add chicken strips, stir fry over medium heat, add cooking wine and stir fry evenly.
Stir-fried ingredients
Heat oil in another pot, add green and red peppers and bamboo shoots to stir-fry until fragrant, add chicken strips and stir-fry quickly and evenly.
Add seasoning
Add salt, soy sauce and chicken essence, and stir-fry evenly.
How to stir-fry chicken is tender 2 Step 1: Take a few cloves of garlic, peel them and cut them into pieces, cut the green onions into sections, and cut the ginger into minced shapes for later use. Cut the bought chicken into small pieces with a knife, then soak the chicken in clean water for about 20 minutes, soak out the blood and impurities in the chicken, and then wash the chicken twice with clean water and put it in a small bowl.
Tip: This step can soak the blood and impurities in the chicken, which will make the chicken taste less fishy, but when you soak the chicken, you must pay attention to washing the chicken twice with clear water, so that the chicken will be cleaner.
Step 2: Add a proper amount of soy sauce, soy sauce, pepper, edible salt and white sugar into the bowl of chicken nuggets, stir them all evenly with chopsticks, then continue to add shredded ginger and a proper amount of starch into the bowl, and cover the bowl with a layer of plastic wrap after stirring them all evenly again, and put the chicken nuggets in the freezer for about 2 hours.
Tip: The chicken will be more tasty if it is marinated for a long time. Generally, if the chicken is fried at dinner, it can be marinated after lunch.
Step 3: Add a proper amount of cooking oil into the wok, and when the oil temperature reaches the 6th floor, stir-fry the previously marinated chicken in the wok until the chicken becomes discolored, pour a proper amount of soy sauce into the wok and stir-fry it evenly again, then add a whole bottle of beer into the wok, cover the lid and boil the beer.
Step 4: When the beer is boiled, turn it off to low heat, and let the chicken pieces stew in the pot for about 15 minutes. After 15 minutes, open the lid, add appropriate amount of edible salt to the pot for seasoning, and finally add appropriate amount of chopped green onion to the pot for seasoning, and then you can go out.
Add some beer when frying chicken, the chicken is fresher and more tender. When frying chicken with beer instead of water, the fried chicken will not dry, but it will be more tender and delicious, and it will not taste fishy at all. If you are interested, you can try it. It's really delicious.
How to stir-fry chicken is tender. 3. How to stir-fry chicken is delicious and simple.
1, knead a little water to make the meat full.
2. Add a little egg white, wrap the' chicken' that has absorbed water, and the water will separate out when it is blanched or fried.
3. Wrapping starch will make the taste more smooth and tender, and the water will be locked in more firmly.
4. The secret of making chicken tender:
1: Add a little water to the chicken breast slices, and keep beating them by hand to make the water soak into the slices until they are sticky.
2: Add an egg white, wrap the water, and use the same.
3: Add a little starch and wrap the egg white and water in it again.
4. After three steps, the chicken slices can successfully lock the moisture, and the fried chicken slices will be very smooth and tender.
5. Boil the water in the pot, keep boiling away, put the sliced chicken into the pot, and gently stir it with a colander to disperse it.
6: Take it out, control the water to dry, and then the processed chicken can be used casually.
Second, Shandong fried chicken
Ingredients: chicken legs, 2 green peppers, 8 dried peppers, 6 green onions 1 ginger slices, a little carrot, half onion and half garlic 1 1 coriander 1 piece.
Accessories: salt, sugar, chicken essence, oil consumption, Weidamei, soy sauce, star anise, cinnamon, pepper and fennel.
Production process:
1, cut the chicken leg into pieces, add a little sugar, consume oil, taste delicious, and marinate with onion and ginger for 30 minutes.
2. Raw materials needed, carrots, garlic, onions, ginger, green onions, coriander, dried peppers, fresh peppers, stewed ribs (including star anise, pepper, dried tangerine peel, fennel, etc.)
3. Cut green onions, cut green peppers, slice carrots and onions.
4, hot pot cool oil, oil hot, add ginger, red pepper, garlic, and all kinds of aniseed in the raw material list.
5. Stir-fry the fragrance, add chicken pieces and stir-fry for three minutes, then add carrot slices and stir-fry with a little soy sauce for about five minutes.
6. After five minutes, add the onion, pepper and onion slices, and continue to stir fry for three minutes. If you touch the pot, you can add a little water.
7. Finally, add a little salt, chicken essence and Weidamei, stir-fry the pan, and add a little coriander to decorate the pan.
Third, Korean spicy fried chicken
Ingredients: chicken breast 1 50g onion 50g green pepper 1 red pepper 1 potato1rice cake 50g.
Accessories: korean chili sauce 1 spoon Korean syrup 1 0ml soy sauce10ml chili powder 3g cooking wine10ml scallion1root chicken essence, a little sesame oil, and a proper amount of cooked sesame seeds.
Production process:
1, prepare all the ingredients, slice the chicken and marinate it in cooking wine for a while.
2. Peel and slice the potatoes, cut the onions into strips, cut the green and red peppers into circles, boil the water in the pot and cook the potato chips for 2 minutes to cool down.
3, then put the chicken in blanching and remove it, take a small bowl and add Chili sauce, sugar syrup, soy sauce, salt and chicken essence to mix well with water.
4. Soak the rice cake in warm water until it is soft. Pour the oil into the wok, stir-fry the onion and rice cake, and then add the potato chips and stir-fry for a while.
5. Add onion, green pepper and stir fry, pour in the prepared materials and stir fry evenly, and add chicken and stir fry.
6, sprinkle with cooked sesame seeds, pour in sesame oil, stir fry evenly, turn off the heat and serve out.
Fourth, braised chicken
Ingredients: chicken legs, 3 green peppers, 2 onions10g ginger, 5g garlic, 3 cloves.
Accessories: peanut oil 30g salt 5g cooking wine 20g soy sauce10g soy sauce10g sugar10g monosodium glutamate 2g.
Production process:
1, wash the chicken leg first, chop it into small pieces, wash the green pepper, and break it into small pieces by hand.
2. Stir-fry the chicken in the pot for a while, then take it out for later use. Put oil in the pot, add onion, ginger and garlic and stir-fry until fragrant.
3. Add the chicken pieces and stir-fry for two minutes. Add cooking wine, soy sauce, soy sauce, salt and sugar and stir-fry.
4, add the right amount of water to boil, simmer for 20 minutes, add green pepper and stir fry for a while.
5, add monosodium glutamate to taste, and serve in a large bowl.
5. Fried chicken with pickled peppers
Ingredients "250g chicken leg"
Accessories: pickled pepper 35g, green pepper 20g, egg white 20g.
Seasoning: ginger 1 0g scallion10g salt 4g monosodium glutamate 2g chicken essence10g white sugar 2g cooking wine10g tender meat powder 5g custard powder starch (corn)10g lard (refined) 20g onion juice/kloc-0.
Production process:
1, Wash the chicken legs, cut them into pieces with the size of 3cm, then put them into a basin, add salt, cooking wine, pine meat powder, custard powder, egg white, dried fine starch, refined oil and ginger water, beat them evenly, and then put them in the refrigerator for 2 hours and then take them out.
2, pickled peppers to pedicel, half chopped into powder
3. Cut ginger into nail pieces
4, small green pepper to pedicel, clean, cut into horse ears.
5. Wash the green onions, take their scallions and cut them into horse ears.
6. Put the pan on a medium fire, heat the refined oil to 40% heat, add the chicken pieces, slip them until cooked, remove and drain the oil, leave a little oil in the pan, heat it to 40% heat, and add the pickled peppers and mince.
7. Soak ginger, small green pepper and green onion, stir-fry and color, pour in chicken pieces, cooking wine, sugar, salt, monosodium glutamate and chicken essence, turn the pan over and mix well, and serve.
Six, tender ginger fried chicken breast
Ingredients: chicken breast 200g, ginger 75g and egg white 25g.
Accessories: rice wine 6g salt 2g monosodium glutamate 1 g starch (corn) 8g sesame oil12g lard (refined)110g.
Production process:
1, wash the chicken breast, use a cleaning cloth to absorb water, and cut into willow-shaped slices with a length of 5cm and a width of 1 cm.
2. Put the chicken slices into a bowl, add egg white and dried starch and mix well. Pour in sesame oil and mix well.
3. Cut the tender ginger into slices with a length of 6 cm and a width of 0.6 cm, scald it in boiling water for about 1 min, and take it out for later use.
4. Heat the wok on a high fire, add the cooked lard, heat it to 40%, add the chicken slices, and gently disperse them with a spoon. When the chicken breast is white, pour it into a colander to drain the oil.
5. The wok is still on high fire, add cooked lard, add ginger slices and stir-fry for a few times, then add 60 grams of chicken broth, add refined salt, monosodium glutamate and yellow wine, and bring to a boil.
6. thicken with wet lake, pour in chicken slices, pour in sesame oil, turn it over a few times, and serve from the pot.