Practice one:
Instruments: chicken thighs two, the right amount of black pepper, a spoon of salt, two spoons of oyster sauce, the right amount of ginger, chopped green onion a, five mushrooms.
Steps:
1, prepare a chicken thigh, use a knife to separate the bone and meat.
2, put the chicken thigh bones into the pot to simmer the soup, add a little chicken powder during the period, and salt to simmer into the soup and then set aside.
3, the chicken cut good to fart, add ginger and pepper, and soy sauce marinade.
4, add the black pepper, evenly sprinkled on top, add a spoonful of oil.
5, cut the water of two slices of lemon in to enhance the flavor, and prick the chicken with a fork to make the chicken flavorful.
6, add fresh mushrooms and scallions to the simmering soup, and two kumquats before the stock comes out of the pot.
7: Pour oil into the pan, put the chicken into the pan, fry until golden brown on both sides, and sprinkle the black pepper on it before leaving the pan.
Practice 2:
Raw materials: a bottle of black pepper, a fresh frozen chicken, refined salt, sugar, salad oil, a little red wine (no wine is fine)
Cookware: a chopper, a pan.
Steps:
1. Thaw the whole chicken leg completely, and cut it off with a knife after twisting and dislocating the joint with your hands.
2. Take the thigh part and cut it flat to remove the bone, leaving a 1.5-centimeter-thick piece of chicken meat with skin. After handling the thighs, you can use a knife to make a few shallow cuts on the thigh meat (not on the skin side of the chicken skin), the purpose is to cut off the meat tendons, to prevent the chicken from shrinking when frying, in addition to allowing the seasonings to fully flavor.
3. Mix black pepper, salt, and sugar in the ratio of 1:1:1, and rub it on the side without the chicken skin, in the amount of one tablespoon per chicken thigh. Sprinkle with a little wine, cover with plastic wrap and marinate for three to four hours. It can also be marinated on the first day and chilled in the refrigerator for up to eight hours.
4: Heat a skillet, pour in a small amount of salad oil, and when the oil is 60% hot, add the chicken fillets. (Don't use your hands to detect the oil temperature.) With the chicken skin side down, fry for a while, the chicken oil will overflow, so you don't need too much salad oil. Then, use wooden chopsticks to turn the chicken pieces over, taking care to shake the pan from side to side from time to time to prevent staining.
5. Observe that the chicken is no longer blood-red on one side and the skin turns golden brown. Serve on a plate with some cooked Dutch beans, or broccoli (also tossed with salt, chicken broth, and sugar), and a slice of orange (or tomato). If you have an oven at home, you can also put a piece of baked potato on the plate.
Practice 3:
Ingredients: chicken cutlet, egg, breadcrumbs, cornstarch, sugar onion, portobello mushroom, butter, black pepper, cooking wine, dark soy sauce, oyster sauce, salt, cooking wine.
Steps:
1, wash the chicken thigh meat, remove the fat and sinew on the meat, and use the tip of the knife to pierce the chicken thigh meat a few times to facilitate the flavor.
2. Add salt, cooking wine, and cracked black pepper to the chicken thighs and pat them to taste. Then, pat the chicken thighs with cornstarch, dip them in egg wash, wrap them in two layers of breadcrumbs (slightly compacted by hand), and finally wrap them in a layer of egg wash.
3, in the pan pour a little cooking oil, put a piece of butter, low oil temperature will be chicken cutlets under the pan on low heat frying, skimming excess fat, frying on both sides until golden brown removed.
4, leave the bottom oil in the pot, pour in onions, mushrooms in turn, stir-fry until the onions become soft and fragrant, then pour in crushed black pepper, cooking wine, oyster sauce, sugar, water, and finally add salt, soy sauce, water starch simmering into a thick sauce.
5, the cooked rice into the bento box, the fried chicken cutlets into small pieces, arranged in the rice, and then with their favorite vegetables, everything is OK.
Warm tips:
1. When frying chicken thighs, use a spatula to poke a few holes in the thighs, which is good for the thighs to mature.
2, when wrapped in breadcrumbs, slightly hard to compact a little.