Fried chicken is simple and delicious correct practice, not blanching but also not oil, not firewood, not fishy, chicken tender flavor, tender appetizing, color and flavor of the whole super rice.

Chicken flavor and rich in protein and fat, is a more nourishing ingredients, but now some bad businessmen will add hormones in the feed, so that the chicken grows faster, and this results in chicken hormone residues, if a large number of long-term consumption of human health effects, so we have to pay attention to when buying, especially those cheap chicken. The first thing you need to do is to buy the cheapest chicken you can find, and then you can buy the cheapest chicken you can find, and then you can buy it.

There are a lot of chicken-based dishes, and today we're going to use chicken to make a stir-fry, a home-cooked appetizer. To fry this dish well, or to a little technology, or fried chicken firewood tasteless, there will be a very heavy chicken fishy flavor, the following we start from the treatment of chicken.

I bought a slaughtered good to remove the hair and guts of the local three yellow chicken, first of all, in the opening of the neck of the chicken skin turned, the chicken neck lymph tear, followed by the chicken esophagus also pulled out do not want to, the chicken butt to remove, chicken toes to remove. Then use a knife to split the chicken in half from the center, there will be residual unprocessed viscera near the middle back of the chicken, such as chicken lungs as well as chicken heart and so on, in short, it is necessary to clean up, because these are one of the main sources of the fishy smell of chicken.

After processing the clean knife chopped pieces, I set aside a little more than half to stew chicken soup, the rest will be used to stir fry, whether it is used to stew or fried chicken try not to blanch, because blanching chicken will lose a large portion of the fresh flavor, so we have to buy a little bit of good chicken, chicken to deal with a little bit of clean. Although not blanched, but we still have to deal with the blood in the chicken, the easiest way is to rinse with water, put the chicken in a larger bowl, wash with water while rinsing, wash until the water is not obvious red on the almost, after washing, be sure to squeeze the water dry, or not in the frying will run out of a lot of water to sautéing to make it more difficult.

I used to listen to a netizen said with flour or starch to scratch wash can be very clean, I tried, my feeling is not much difference, this is the benevolent see wisdom. Once the chicken is taken care of, it's time to move on to the cooking part.

Main Ingredients: 600g of chicken.

Ingredients: 6 green chili peppers, 3 red chili peppers, 1 piece of ginger, 1 large garlic, half a large onion.

Seasonings: 50g cooking oil, cooking salt, 10g light soy sauce, 20g columnar sauce, 10g oyster sauce, 3g pepper, 3g sugar.

Spices: 2 star anise, 3 slices of Angelica dahurica, 2 leaves, 8 dried chili.

Preparation:

1, green and red chili peppers cut horse ear slices spare. In fact, this green chili is not very spicy very tasty, can be a few more.

2, ginger cleaned and cut into pieces, scallions cut into small sections, garlic peeled head and tail cut large grain spare.

3, spices with water to wash, the surface of the dust washed and drained spare.

Cooking Methods:

1, hot pan under a small amount of oil first moisten the pan, and then pour out the oil, re-add oil, the oil temperature rises to 30% hot when changing to a small fire, the onion ginger garlic poured into the pan to stir-fry the flavor, because the onion ginger garlic sautéed in the pan for a long time, so the oil temperature should not be too high when you get down to the pan, the fire can not be too big, or else later easy to burnt.

2, fried to smell the aroma of onion, ginger and garlic on the dry chili pepper poured in, and onion, ginger and garlic together with the flavor, pay attention to the dry chili pepper in the pot before washing with water, and then soak, so that the chili pepper is not easy to be burned black in the pot.

3, dry chili pot after stirring a few times you can pour the spices into the pot together with the stir-fry flavor, our spices and dry chili are washed with water, relatively less easy to burn, we must know that the spices and dry chili burnt will be bitter, which will affect the flavor and aroma of the dishes.

4, the spices, dried chili, onion, ginger and garlic stir fry evenly. What are you waiting for, pour the chicken into the pot to change the fire to start stir-frying, to keep turning, so that the chicken can be heated evenly in the pot, there is another reason is to keep turning the ingredients in the pot, those ingredients and spices will not burn.

5, chicken pot first water, so start to see the pot of oil will be more cloudy, it is because the mixture of water and oil, slowly will be out of oil, and so the pot of water evaporation is finished after the rest of the oil, this time to see the oil is relatively clear. This also indicates that the chicken stir-fried almost, stir-fried to the chicken skin slightly browned when the stir-fried steps are completed.

6, next you can carry out the steps of seasoning, first of all, add soy sauce to increase the flavor, add after stirring evenly, so that the soy sauce sauce flavor and the fresh flavor of the chicken first collision, by the way, can also give the chicken a color.

7, add 2 tablespoons of column of sauce, column of sauce is a special sauce in Guangdong, can make the livestock and poultry meat more flavorful, more tender meat, increase the flavor of the dish.

8, there is a bottle of beer to add a bottle of beer into the bottle, if it is bottled 330ml that will be 2 bottles, stingy a little bit on the addition of a bottle, not enough on the addition of water, added to the chicken just did not have to be on it. If you like a little more soup can add a little more, with the soup to mix rice that is also a great, if all add water then you have to add some wine into it.

9, add a good beer after the change to high heat and stew for 5 minutes, in the soup will have a small amount of foam after boiling, timely skimming can be. 5 minutes after the change to low heat and stew for another 10 minutes.

10, 10 minutes after adding 1 tablespoon of oyster sauce, oyster sauce is mainly oysters as raw materials boiled a kind of seasoning. Can play the role of seasoning and freshness, there is a certain effect of deodorization, we should pay attention to the use of oyster sauce, oyster sauce is not a long time to withstand high temperatures, so you can not add oyster sauce too early, otherwise the role of oyster sauce will be greatly reduced, add a good stir-fry evenly.

11, add a small half-spoon of pepper into the pepper can increase the flavor, but also a very good fishy seasoning, add a good stir fry evenly.

12, taste the salt flavor of the soup, not enough to make up for the salt, before adding the soy sauce, the column of soy sauce and oyster sauce with salt, so add salt to taste and then make up.

13, in accordance with the practice of the restaurant, this time will be the pot of all the star anise, sesame leaves, Angelica dahurica, ginger and dried chili pick not.

14, the green and red chili into the pot, open the fire quickly stir fry juice, chili can be cooked quickly, up to 1 minute or so.

15, before starting the pot according to the restaurant practice is to add monosodium glutamate (MSG), chicken broth to increase freshness, we do not need to add so many additives at home, use sugar instead, a small amount of sugar can also play a variety of flavors to achieve peace and harmony, but also to play a role in the role of freshness.

16, the color is very seductive, the aroma has filled the entire kitchen, the color has, the aroma has, the taste will not be bad to go.

We cook the whole process uncovered, which is better to let the fishy flavor of the chicken evaporate.

Q: Should I remove the skin from the ginger?

A: the skin of ginger in traditional Chinese medicine is a flavor of Chinese medicine, its flavor of pungent cool, in the folk "stay ginger skin is cool, go ginger skin is hot" said, so it seems to stay ginger skin, then you can keep the medicinal properties of ginger balanced, so whether to go to the skin of the respective needs of their own look at it oh.

Fried chicken practice a lot of spices and seasonings recipe is also a lot, I dare not say this is the best, but can be said to be more popular one of them, but also the southern hotel is more commonly used one.