Generally, fresh chicken is used for "Claypot Chicken", it will not have too much peculiar smell. If there is, it will be volatilized during frying. Therefore, there is no need for casserole or jelly sauce. These things will only conceal the original taste of chicken. This is also the "basic taste of food" that the old Cantonese and Cantonese cuisines diligently seek.
When making "Claypot Chicken", some people like to put some wine on the fire at the end. Li finds it undesirable. First, the volatilization of water and alcohol will take away a lot of calories. Second, the aroma of the chicken itself will also be obscured by the aroma of wine. However, there is no way to cook, just what you like!
"Shoo" has become a cooking method. It takes advantage of the "incompatibility between water and oil". The clay pot is first heated to extreme heat, put in lard, and then the ingredients and ingredients are put into the clay pot. Cover the lid to make the water of the food and the ginger onion react with the hot oil and quickly vaporize to produce a "squeaking" sound and cook the food.
Among the hotpot dishes, the most classic one is the ""Claypot Chicken", which is also called "chacha pot". It is dry and fragrant. At the same time, it is necessary to ensure that the freshly matured chicken nuggets are sufficiently moisturized. The taste is smooth and tender, and it is steaming, making people unforgettable!
Marinated chicken: 750 grams of chicken; 5 grams of salt; 10 grams of light soy sauce; a little pepper; 5 grams of corn starch; 15 grams of peanut oil.
Ingredients: 50 grams of ginger; 50 grams of dried shallots; 5 wet mushrooms; 1 clove of garlic; 30 grams of carrots; 5 grams of shallots.
Flavor: 5 grams of salt; 5 grams of sugar; a little pepper; 20 grams of peanut oil; 20 grams of lard.
The chapters of the chicken pot:
Start: 00:00
Chicken marinating: 00:05
Ingredients preparation: 00:47
Chicken frying: 01:57
The cooking process of the chicken pot: 03:33
Precautions for chicken pot: 04:52
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27 июл 2024
