Raw materials: chicken clavicle, starch, common flour, salt, ginger, baking powder, soy sauce, cooking wine, water, vegetable oil, red oil, monosodium glutamate, sesame seed, sesame oil and cumin.
First, preparation: clean the shaved clavicle, coat the surface with salt, gently soften the salt by hand, add some ginger, marinate for 30 minutes, and then wash the salt off the surface.
2. Making batter: mix glutinous rice flour and common flour according to the ratio of 1: 1 and 5, add 1 teaspoon baking powder, add soy sauce cooking wine and water to make batter, and finally add 2-3 teaspoons rapeseed oil.
Third, practice:
1, put the chicken collarbone into the batter and dip the batter on both sides.
2. In a hot oil pan, put 60% hot chicken collarbone, fry it at low temperature, and take it out.
3. Heat the oil pan to 90%, put down the collarbone of the chicken again, fry it at high temperature, and paint the outside of the pan.
Fourth, the preparation of seasoning: the seasoning I studied myself has a good effect. 3 tablespoons of homemade red oil, 1.5 tablespoons of light soy sauce, a little monosodium glutamate, 1 tablespoon of cooked sesame seeds, and 0.5 tablespoons of sesame oil. Dip the seasoning with a small brush while it is hot and brush it on the collarbone of fried chicken. Sprinkle cooked sesame seeds and cumin at the same time.
The above is the pickling method and practice of chicken clavicle. I hope everyone can make delicious chicken clavicle after reading it.