I believe that we all like to eat a big dish of chicken, not only because of its taste, the most critical is a big dish of chicken after eating, you can mix the noodles, mix the cake, the taste than is chicken is also addictive. However, although the chicken is delicious, but the production is still relatively troublesome, especially the treatment of chicken, if the method is not right, there will be a kind of fishy flavor.
So how can you completely remove the fishy flavor of chicken? My chef friend who owns a restaurant told me the trick, that is, "2 soak 2 put more", so that no matter what kind of chicken, it does not have a fishy flavor, and the chicken tastes more tender.
2 soaking
Just buy back the chicken after cleaning, need to soak in water for 30 minutes, although the chicken's blood is not as much as beef and mutton, but still exists, the purpose of soaking is to let the residual blood slowly ooze out, so that the chicken's fishy flavor will be greatly reduced.
The second soaking is actually the so-called blanching, but the chicken needs to be cold water in the pot, through the temperature slowly rise, the chicken blood will slowly seep out, in addition to the high temperature will be part of the chicken fat cook out, eat up not fishy.
2 kinds of seasoning more
Doing chicken, pepper can put some more, not only to increase the aroma can also remove the fishy flavor of chicken, especially and the big dish of chicken this kind of dishes. In addition, onions, garlic, chili peppers, these side dishes can also be put more, spicy flavor can perfectly cover the fishy taste of chicken.
Da Pan Chicken
Main ingredients: a whole chicken, onions, potatoes, green peppers, white giardiniera
The first step is to wash and soak the chicken, wash the potatoes and remove the skin, cut them into large chunks, then into hobnailed pieces, and cut them into clean water and set them aside, wash the green peppers and cut them into rings, and cut them into small pieces, and then into large pieces. An onion washed and cut into large pieces, corn cut into small pieces, Baiji cake cut into small pieces, this cake is the most delicious in the spicy chicken, must not be missing.
The second step, soaked chicken cold water into the pot, add a few pieces of onion, and then a little wine, and then boil over high heat. After boiling, cook for another 2 minutes, then fish out and rinse with water.
The third step, frying pan pour some oil, put about 10 grams of rock sugar stir fry on low heat, rock sugar in advance with a knife to crush some, so that some of the good frying, with the constant stir frying, the color of the rock sugar by the yellow into red, like this color can be put into the chicken, quickly stir fry, so that each piece of chicken can stick on the sugar color.
The fourth step, then add a spoonful of bean paste, a piece of butter, garlic and ginger, star anise cinnamon and coriander, and then a pinch of pepper, and then stir-fry to get the flavor, add butter after the spicy chicken, eat the flavor more fragrant. This is also the secret of my chef friend to make spicy chicken.
The fifth step, start seasoning, pour in cooking wine, three spoons of soy sauce, a spoonful of soy sauce, stir fry the seasoning evenly, add a large pot of water, no more than chicken can be, large fire to boil, small fire simmering for 30 minutes, if it is an old hen, it is recommended that you use a pressure cooker. If you use chicken thigh meat, stew 15 minutes on it.
Sixth step, when the time is up, add the potato corn, mix well, and then continue to simmer for 15 minutes, when the time is up, pour in the side dishes, stir fry for 10 seconds, add the right amount of salt to taste, and then a little bit of chicken to refresh the seasoning, the seasoning will be stir-fried evenly.
Step 7, finally add the bagel stir fry evenly can be out of the pot.
A delicious spicy chicken is done, the color is red, spicy moderate, chicken soft and chewy, corn sweet with a hint of spiciness, especially delicious, the best thing is the cake, soak the sauce, very gluttonous.