Fried: Private teach you to do a chicken

tea Crispy Chicken

Materials : broiler 1 (about 650 grams), 5 g of tea (brewed with boiling water), pepper 5 grams of ginger a, onions 4

Spices : salt, 20 g

1: clean broiler (chicken feet and offal do not), tea with boiling water, ginger wash stand; take the pan with minimal heat, add pepper and salt and slowly stir-fry until slightly brown aroma distribution Sheng out of standby;

2: Take an onion and ginger, and even forced him to wipe the chicken again (fishy), salt and pepper and then fried to spend a good amount even crawl put on the chicken body parts, the volume can be slightly more more tasty (I spent half of the flower pepper)

3: the half-cent tea clenched hand to remove excess water, and rub hard and uniform in all parts of the body after the chicken for 30 minutes to be tasty, and finally the remaining chicken stuffed belly in ginger and 3 labeled end of the onion root;

4: cold water into the steamer, boil, turn medium heat for 20-25 minutes until cooked (the chicken can be used chopsticks into the body of the test, if Representative easily inserted into the chicken has cooked up), who carefully all of the chicken Remove spices clean, and throw off the water reserve;

5: Pour enough pot heat the oil till Liu Qicheng to keep the fire at the same time into the fried chicken (this step must be careful the oil spill, can lid slightly obscured), after turning golden fry the other side side, while constantly with a spoon to scoop up the oil than fried chicken poured;

6: the golden fried chicken until golden on both sides; the remaining half of the tea completely squeezed water, placed again in a hot pan fry about 10 seconds, remove, can be spread in chickens.

Dining experience:

1, be sure to select the broiler chicken, a little tender fried very fragrant;

2, buy the best pepper flavor rich point (I was in line to buy Chengdu pepper, taste particularly strong);

3, according to personal taste with salt and pepper fried chicken to all parts of the body with a point force and uniform rub all over, rub a little more appropriate to more tasty, and finally, after tea, a good rub, for 30 minutes waiting for the tasty;

4, whole frying step is the most critical part of the dish, do not throw off the water if the chicken is easy to splash oil, for safety reasons, when people have to put the chicken from the pan, while holding the lid slightly block look, to prevent splashing injury;

5, to keep the fire on both sides of the body and deep fry the chicken until golden, transfer to a plate when the first knife cut the chicken neck, chicken body from the middle and then cut open, followed by chop off the legs and wings and other parts and then transfer to a plate.

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Source: Zhen Ma gourmet kitchen/Sina Bo Friends (Editor: Zhao Lu Yang)