To say that there is a food in the country are called "local specialties food", I think it is probably fried chicken. Fried chicken is a traditional food in China, from the south of the Yangtze River to the north of the Yangtze River, from the fly shop to the star hotel, you can always order a fried chicken. Practice is also different, there are first stewed and then fried, there are first fried and then stewed, there are also first fried and then fried ...... Some fried chicken is dry and strong, and some fried out of the rich soup wrapped in texture and taste are different, each with its own flavor.
Usually go out to eat more than the size of the restaurant's various fried chicken, taste good and bad, but think that most of the practice steps cumbersome, rely on a large number of various seasonings to increase the flavor, frying to save cooking time, more oil, more salt, more seasoning. These fried chicken flavor is certainly good, but it seems to always be less than the traditional farmhouse fried chicken the kind of incense, a kind of time and a few flavors of home seasoning fried out of the special simple chicken flavor.
Memory of parents in the farmhouse stove set up a large iron pot, stove wood crackling, the pot of chicken fried zi la sound, simply throw a few peppercorns, star anise and ginger into it, pour a little soy sauce, with a spatula constantly stir-frying, simple and brutal, fried out of the chicken is so fragrant, dry and chewy, the more you eat the more fragrant, and a little bit of not greasy. Even the ginger inside is so delicious, more delicious than the chicken, every time I always can not help but pick the first ginger to finish eating.
Outside the restaurant is actually very difficult to eat the real traditional farmhouse fried chicken, only their own home to eat will be so attentive to use enough time to fry, but also only with enough time and effort, fried out of the chicken is enough to dry incense and delicious.
Materials
Chicken thighs
Seasonings
A small pinch of peppercorns, one star anise, two or three pieces of spices, three large pieces of ginger, soy sauce, soy sauce, salt
Practice
1, a large chicken thighs, chopped into uniform smaller pieces. We have this farmhouse fried chicken is not fried not stewed, purely dry fried, so chicken pieces to chop a little smaller, easier to fry, flavor and fry dry moisture, thus frying the taste of dry incense.It's okay to use a whole chicken, but the stir-fry time is a little longer than with chicken thighs. I prefer to use chicken thighs for this, the meat is meaty and tender, more cost effective and easier to cook, making it easier and quicker to cook.
2, the chopped chicken pieces first cleaned with water, and then placed in the water soaked for more than 2 hours, remember to change the water twice, the chicken in the blood fully soaked out.
Do this traditional dry fried chicken is not blanched, because blanching and then frying will make the chicken texture become firewood, it is difficult to fry dry flavor into the flavor. So we don't blanch, we don't marinate, we purely rely on dry stir-fry to flavor the chicken. So before frying before to fully soak, try to soak out the blood in the chicken, so that the chicken is not fishy, eat more healthy and hygienic.
3, ginger three large pieces, peeled, cut into roughly 2mm thick slices spare. ginger to put more , put more, because in this dish ginger can not only fishy aroma, it is also edible, dry and slightly spicy, both the ginger flavor, but also a blend of chicken flavor, especially especially delicious. Because it is dry frying, and frying time is relatively long, so to cut the ginger into thicker slices, to prevent frying scorched. In addition, it is best to use the old ginger, the old ginger less water, the flavor is enough, after the ginger is like charred non-charred state, very dry and delicious .
4, the pan is hot, burned to the state of slightly smoke, and then poured into a sufficient amount of vegetable oil, the anise put in, the oil temperature burned to four or five hot when poured into the drained water chicken pieces, large fire constantly stirring. Because we are the whole dry frying, so oil to pour a little more than usual frying, so that in the process of frying is not easy to stick to the pan fried paste. In addition, there is a lot of water in the chicken when it first enters the pan, so you need to fry it over high heat so that the pan can have enough heat to turn the water into vapor and dry it out.
As you can see, there's a lot of water and oil mixed in at the bottom of the pan at the beginning, and it's a lot of cloudy water. Patience and stir fry, this time do not rush into the ginger, pepper and leaves, especially ginger, because this time the temperature in the pot is not high enough, and the juice is fishy, can not fully stimulate the pepper and ginger flavor, and ginger will absorb the fishy flavor of the juice.
5, keep stirring, gradually you will find that the water at the bottom of the pot is gone, the oil becomes clear again. This time the fire is adjusted to some small, under the pepper, sesame leaves stir fry for a while, fried pepper and sesame leaves after the aroma into the ginger to continue to stir fry, this time although the bottom of the pan water vapor fried dry, but there is still a lot of water in the chicken, keep stir frying, probably stir frying for more than ten minutes after the time, you will find that the chicken block volume gradually reduced, this is because the chicken water gradually be fried dry, the chicken gradually become dry incense! This is because the water in the chicken is drying out, and the chicken is becoming dry and fragrant. The ginger is the last thing to go into the pot, so that it doesn't take too long for the ginger to burn and dry out.
6, pour the right amount of soy sauce seasoning, the right amount of soy sauce coloring, add salt, continue to stir fry.
Stir fry without stopping, this process is about another ten minutes, chicken color from golden brown gradually become darker, the aroma gradually become more and more intense. Until the stir-fry until the chicken pieces become firm, caramelized when you can turn off the fire out of the pot. Note that both soy sauce and dark soy sauce have a salty flavor, so don't add too much salt.
1, chicken pieces should be chopped a little smaller, more uniform in size, so that it is easier to stir fry, stir fry flavor, but also faster to dry the water, so as to stir fry the dry and strong taste.
2, do this dry fried chicken do not blanch, because blanching will make the chicken taste firewood, it is not easy to fry flavor. So after the chicken is chopped into small pieces, it should be soaked in water for a long time, and try to soak the blood out of the chicken, so that you can remove the fishy flavor of the chicken, and eat it is also more healthy.
3, ginger to put more, very fragrant flavor. It is best to choose the old ginger, because the old ginger flavor is more sufficient, and less water in the old ginger, long frying is not easy to fry the scorched.
4, ginger should be cut a little thicker, so as to withstand a long time of frying and not burnt. In the long frying process in the ginger slices in the moisture and flavor is completely fried out, and the chicken meat fusion, and absorb the chicken flavor, this special flavor and taste can almost be called the soul of this dry fried chicken.
5, first iron pan hot and then pour the oil, which can be very effective in preventing the chicken from sticking to the pan. In addition, the oil should be poured a little more than usual frying, so that one can effectively prevent sticky pan, two is easier to fry the chicken dry flavor.
6, chicken just pot with a large fire, because initially the chicken contains a lot of water, large fire in order to make the pot to maintain a high temperature, so that the water fried dry, so that the fishy flavor to be fully evaporated. To be dry after the moisture stir-fry should be adjusted to medium-low fire, so that the chicken slowly in the moisture stir-fry dry, so that the chicken fully flavored, until stir-fried to the state of dry incense. The fire is too big, easy to paste inside the birth, but the fire should not be too small, too small and fried chicken aroma.
7, peppercorns, ginger to wait until the pan of water vapor fry dry before putting, so as to better stimulate their flavor. In addition, if you put it in before the water vapor is dry, the ginger is easy to absorb the fishy flavor in the juice at the bottom of the pot.
8, the latest ginger slices in the pot, to prevent the long frying process is fried, fried dry. Frying process is very long, the ginger has enough time to give the chicken flavor, while absorbing the chicken meat flavor, the last fried ginger is like a burnt non-cooked, the texture is crispy and a little strong.
9, soy sauce, soy sauce and salt should not be under too early, to have been stir-fried to the chicken in the water to reduce the chicken, chicken obviously color, tighten before entering. If it is too early to put soy sauce, old soy sauce and salt, one is that the salt in them will make the chicken meat firewood, and the second is too early to add liquid seasoning, the chicken absorbed water, it is not easy to stir fry dry and fragrant.
10, soy sauce, old soy sauce contains salt, so be careful not to add too much salt.
11, after frying dry chicken pieces of water vapor, it is necessary to fry the whole process of medium-low heat, the process should be constantly stirring, so that one is to make the chicken evenly heated, can be more evenly flavored, and the second is to prevent the chicken from sticking to the pan.
With enough patience and time to fry the chicken, the flavor is definitely different. Although only the most common seasonings, the most simple steps, but really fried out of the chicken flavor and texture. The aroma of the ginger is fully sauteed and blends perfectly with the flavor of the chicken. The chicken absorbed the aroma of ginger and the ginger absorbed the meaty flavor of the chicken. The chicken is dry and chewy, the more you chew, the more flavorful it is, the ginger seems to be burnt or not burnt, seems to be battered or not battered, it tastes dry and slightly spicy, or soft or strong, especially delicious.
Do you realize? In fact, many of our memories and then difficult to trace the delicious, are the old generation with a very rustic way to do it, the practice of most of the not difficult, not to mention a variety of modern dazzling artificial seasoning, but it is so delicious. Now that I think about it, the biggest magic weapon may be to use enough thought and time to give full play to the flavor of the ingredients themselves, such as this traditional farmhouse dry fried chicken.