When I was doing a food show in the early years, I met a lot of chefs. I was fortunate to have learned the usual practice of the signature dish of the chicken and the chicken. There are a lot of diners who are good at the restaurant. The chicken is tender and smooth, and the small lychee is very sweet and sour. The Gongbao juice was made by the master in the cottage. It is the secret of the restaurant~ Therefore, when he visited the door, he only taught me a homely practice. Even if this is the usual practice, Master Mao said that before I asked him for advice, there were no more than ten people in detail! Every step of the operation is stressful, why is the meat quality so tender, and the ratio of Gongbao juice is what it is, and it is shared with everyone here. (The chef cooks, does not mention the grams, I will write the original recipe here, the steps will mention some of their own adjustments, the tips will also be mentioned, everyone operates as needed)
I chose the chicken on the upper leg. The chef used to remove the bone from the upper part of the fresh chicken thigh. I bought the ready-made chicken on the leg and did not understand what the chicken was on. Please see the picture below.
The part that comes out of the circle is the chicken leg meat. This part is tender and juicy, and it is best to eat it.
Take the skin into a thumb-sized square. The chicken with the skin is fried and tender, and the baby who does not eat the chicken skin can also be removed and cut.
Bacon, this step is very important, give the cut chicken sizing master the original words: put some salt, come to some MSG, to order some wine. (The action is fast, crying) (The difference between Master Mao is that it is 'to come a little', I follow the experience, every 400 grams of chicken, 2 grams of salt, MSG did not put, cooking wine put 40 ml), evenly, join Corn starch sizing
When sizing, don't put too much corn starch. When you grab and sprinkle, the state becomes like this. The sizing is different from the hanging paste. A thin layer locks the juice to make it thicker. Note: Pickling time should be long enough! The chicken is eaten with plenty of water to make it out of the wood; Master Mao said that he should 'stay for two hours' and the weather will be hot. The processed meat can be placed in the initial process of making a meal, and the fried Kung Pao chicken is placed in the last dish to leave enough salting time. (I fry for the first time for an hour and a half, and the finished product is very successful.)
The following is a bowl of juice, the legendary small lychee mouth palace juice: four spoonfuls of sugar, three tablespoons of vinegar, a quarter of spoonful of salt, a small amount of chicken essence, a small amount of MSG, two tablespoons of cooking wine, half a spoonful of soy sauce (meat If you increase the proportion, chicken and MSG are not added. I have calculated for you. The basic ratio is as follows: sugar: vinegar: salt: cooking wine: soy sauce = 16:12:1:8:2 (hehe...) my mathematics It’s so good, proud...╮( ̄▽ ̄'')╭
Prepare the accessories: a green onion, cut a small section (master's original words: 'male thumbnail size')
And accessories: dried chili, pepper, chili noodles, chili face is mainly to make the color of the dish red, I bought this quality is not very good, not red, add half of the sweet red pepper powder, so fried Not too spicy, like spicy friends, the amount of chili noodles and dried chilies can be doubled, but the master did put a half spoon (the big spoon for cooking)
The soul in the accessories: fried peanuts, rice master, fried peanuts are very particular about, first with the warm water to soak the raw peanuts, and then manually peeled off the red clothes to dry, slow down after the simmer, cool, become very crisp, reuse (I am too troublesome, I opened a half bag Huang Feihong so I didn't shoot it... This peanut picture was found on the Internet, invaded and deleted) Kung Pao Chicken of the restaurant, but also the version of cashew nuts and Badan wood. Delicious, interested can try
When things are ready, you can start to fry. In fact, the process of frying is especially fast, put a proper amount of oil (I use rapeseed oil) to add pepper and dried chili.
After scenting, pour the marinated chicken into a stir fry
When the fried rice is ripe, add the chili noodles and continue to stir fry. (The mixture of chili noodles and sweet red pepper powder can clearly see that the chili noodles I bought this time are really not very red...)
Stir fry evenly, pour in the bowl of juice (Miyakang juice), continue to stir fry (the action is too fast, did not have time to take pictures of the palace juice, this is already poured in)
I have a little bit of water starch, I am prepared a little more, only used half
Stir a few times until the simmered juice is transparent, then add the onion and peanuts, continue to stir fry, evenly after the pan
Plate, eat hot
Come and take a nap~
Home cooking, do not have to worry about authenticity, after mastering the trick, you can adjust according to their own family preferences. Nuts can be made from peanuts, and the individual prefers crispy peanuts, which is traditional and delicious. This method of processing meat and the small lychee bowl of juice can be regarded as the essence, so be careful. MSG chicken does not add pure is a personal habit, casual, the original recipe is added. The pepper noodle chef was added a lot at the time, so the finished product was more red and bright. My family couldn't eat the spicy baby, so I only added a teaspoon of chili powder and two teaspoons of sweet red pepper powder. This recipe is original, sharing is to get more fun, please inform and indicate the source, I wish everyone happy, more food is not fat ~ ^ _ ^