The practice is as follows:
First, preparation: clean the shaved clavicle, apply salt to the surface, gently soften the salt evenly by hand, add some ginger paste, marinate for 30 minutes, and then wash off the surface salt.
2. Making batter: Mix the glutinous rice flour and common flour according to the ratio of 1:1.5, add1teaspoon of baking powder, add soy sauce+cooking wine+water to make batter, and finally add 2-3 teaspoons of vegetable oil.
Third, the practice: put the chicken clavicle into the batter and both sides are stained with batter. Hot oil pan, put the chicken collarbone at 60% heat, fry it at low temperature, and take it out. Heat the oil pan to 90% heat, put the chicken collarbone again, fry and color it at high temperature, and take it out.
4. Prepare seasoning: 3 tablespoons of homemade red oil, 1.5 tablespoons of soy sauce, a little monosodium glutamate, 1 tablespoon of cooked sesame seeds and 0.5 teaspoon of sesame oil. Brush the fried chicken clavicle with a small brush while it is hot, and sprinkle with cooked sesame seeds and cumin.
Introduction of chicken clavicle:
Chicken clavicle, commonly known as chicken wishbone (heart-to-heart crisp), is delicate in meat at the position where the chicken neck meets the chicken breast. Chicken clavicle after knife modification, pickling and frying is the most delicious, golden in color, crisp outside and tender inside, which is very delicious and suitable for the public. Fried chicken clavicle is a common snack in southern China.