Crispy Chicken is a famous dish in Qingdao, Shandong Province. It belongs to Shandong cuisine and is also one of the top ten famous dishes in Qingdao. It is spread all over Jinan, Qingdao, Yantai and other regions. It uses bamboo shoots and hens, steamed in broth, the heat is sufficient, and then fried in oil.
Food preparation
1 bamboo shoot hen 750g, soy sauce 75g, peanut oil 1000g, monosodium glutamate 3g, Shaoxing wine 25g, clear soup 150g, ginger slices 25g, sugar 10g, pepper 3g, pepper salt 3g, star anise 3g , 15 grams of refined salt, 2 grams of cloves, 25 grams of shallots
Production steps:
- Wash the chicken, smash the chicken wings from the back, chop off the wing tips, chicken feet, mouth, and eyes with clean water, then rub the chicken body with pepper and refined salt, and then pat the onion and ginger loose, Add cloves and star anise and marinate in chicken for 2-3 hours.
- Put the marinated chicken in a pot, add clear soup, soy sauce, Shaoxing wine, monosodium glutamate, and white sugar, and steam it until it’s done (about 40 minutes). Remove the onion, ginger, pepper, cloves and star anise.
- Add peanut oil to the frying pan, burn it on a high heat until it is eighty-nine mature, put the steamed chicken into a colander, fry it in the oil, turn it over and fry it for a while when the chicken skin is purplish red, and then take it out. .
- Cut into pieces 1.7cm wide and 4cm long when eating. Put it on the plate, take the pepper and salt seasoning plate and serve.
Precautions:
- When rubbing the chicken body with peppercorns and refined salt, rub the drumstick root, wing root and the inside of the abdomen, do not leave it out.
- The steamed chicken should be wiped off the peppercorns with a cloth. Seasonings like cloves to avoid explosions when frying.
- The oil temperature should be higher, preferably 80-90% hot, if the oil temperature is too low, the chicken will be fried dry, affecting the texture of the dish.
