1. Fried diced chicken in Sichuan Palace.
Friends who have been to Sichuan must have eaten a delicious food, that is, kung pao chicken. The main feature of this dish is that diced chicken tastes very fresh and tender. In fact, there is a trick, that is, bosses usually add some tender meat powder to kung pao chicken to make it more lubricated during cooking. The specific frying method of this dish is to prepare the corresponding ingredients, turn the fire to the maximum, and burn the oil to 80% heat. After pouring the seasoning, stir-fry the diced chicken in the pot until it is 70% cooked, and then add the diced lettuce to make delicious diced peanut chicken.
The second kind, spicy pepper diced pepper chicken.
Chicken with Chili peppers is also a famous dish in Sichuan. In diced Chili chicken, a lot of dried Chili peppers are usually added, and the frying method of cutting dried Chili peppers into small pieces is very similar to that in kung pao chicken. The taste of diced Chili chicken is very authentic. It is a side dish suitable for next meal.
Third, stir-fried chicken with small peppers.
There is a science in Chili fried chicken, that is. When we fry chicken, we must turn the fire to the maximum. When this dish is cooked in the form of stir-frying, it will make the chicken feel more tender.
To sum up, the above are some methods of chicken recommended by Bian Xiao. But either way, if you want to make the chicken tender, you must add a proper amount of tender meat powder before cooking, so that the chicken will be smoother and tender during cooking. In addition, when we cook chicken, we must add a proper amount of tender meat powder, neither too much nor too little. Too little can't make chicken have a fresh and tender taste, and too much is easy to stick to the pot. This is a very important skill in cooking chicken.