There are many ways to make chicken. Common ways to make chicken include chicken rice crackers, ancient salt-baked chicken, and chicken soaked in a palace wok.
1. Chicken rice crackers
Ingredients: 250g refined flour, 400g chopped green onion, 500g refined pork cubes, 10 eggs, 15g salt, 20g spicy fresh food, MSG 10 grams, 10 grams of chicken essence, 30 grams of soy sauce, 50 grams of cooking wine, 400 grams of vegetable oil
Production steps:
1. Add flour to cold water (use warm water in winter) and knead into dough. .
2. Add diced pork with salt, spicy food, monosodium glutamate and chicken essence and mix thoroughly to form a filling.
3. Make the dough into a ball, roll it into a round shape, spread it with a layer of meat filling, cover with chopped green onions, shape it into a bun shape, and fry it in a vegetable oil pan heated to 30% heat over low heat for 4 seconds. Minutes, the chicken rice cracker dough is made.
4. Crack an egg into a bowl, add 3 grams of soy sauce and 5 grams of cooking wine to taste, use chopsticks to open the chicken and rice crackers, pour in the egg liquid, then turn over the chicken and rice crackers, and fry until Serve when both sides are golden brown and the skin is crispy.
2. Ancient salt-baked chicken
Ingredients: 400 grams of chicken, 15 grams of ginger wine, 3 grams of refined salt, 3 grams of MSG, 1 gram of sesame oil, 1 piece of tinfoil, thick 750g salt, 20g raw oil, 1g sand ginger powder.
Preparation steps:
1. Wash the chicken and put it in the nest, add ginger wine and refined salt, mix well and steam it in a steamer, take it out, filter the water, and then add MSG , sand ginger powder, sesame oil, scoop out and wrap in tin foil and set aside.
2. Heat the coarse salt in a wok, then stir-fry the wrapped chicken in the coarse salt, and heat it with an alcohol stove before serving.
3. Chicken Soaked in Palace Wok
Ingredients: 300 grams of chicken, 100 grams of leeks, 10 grams each of Morinda citrifolia, Cynomorium cynomorium, and matsutake mushrooms, 15 grams of wolfberry, served with soup 250g, 5g each of ginger and green onion, 20g rice wine, 8g refined salt, 3g MSG, 2g sugar, 50g raw oil, 5g round meat.
Preparation steps:
1. First put Morinda citrifolia, Cynomorium cynomorium, and Matsutake mushrooms in a stew pot, then add 100 grams of boiling water, round meat, and wolfberry, and then add Stew in the steamer for 1 hour. Take it out, keep the wolfberry and round meat, remove the Morinda citrifolia and Cynomorium cynomorium, and pour the original juice into the wok.
2. Fry the leeks until they are only cooked, then scoop them out, pour them in cold water, roll them into rolls, and place them on the bottom of the wok.
3. Wash the chicken and put it in the nest. Add ginger, green onion and rice wine. Steam it in a steamer and take it out. Remove the ginger and green onion.
4. Heat a wok, add oil, cook wine, add soup and chicken, add seasonings, bring the soup to a boil and pour it into the wok.