Home-style fried chicken
Overview
Many people like to eat chicken and fry it in different ways. Each one has its own characteristics. The fried chicken I make is passed down from my mother. The chicken tastes tender and has the aroma of sauce. The soup can also be dipped in Linyi pancakes, which is very delicious. Because it was made at night, the picture is not very clear and complete. It was eaten when it was done, and I didn't wait for the light to be good to take a big picture. Because I sent the photos after I took them, and someone asked me how to make them, I could only use a small number of pictures to describe the key points clearly. I’ll make it again if I have a chance in the future.
Tags
Ingredients
Steps
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Chop the vegetable chicken into small pieces, add cooking wine, onion and ginger and marinate for 20 minutes. Add oil to the wok and when the oil is hot enough, pour in the marinated chicken pieces. Stir-fry continuously to dry out the moisture in the chicken, and stir-fry until you hear the chicken crackling inside. Put the chicken on a plate first.
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Pour a tablespoon of homemade soybean paste into it and stir evenly. This soybean paste is made from dry pancakes made at home. It contains Sichuan peppercorns and salt, so no Sichuan peppercorns and salt are added in the whole process. You can also use other sauces. I also prefer to use Haitian’s soybean sauce, which has a unique flavor when stir-fried.
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Take another pot, add more oil at home, pour the prepared sauce into the oil, stir-fry twice until fragrant. Add the fried chicken and stir-fry together. Coat each piece of chicken with the sauce. Then add warm water, cover the pot and simmer vigorously. Add water to half of the chicken.
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The moisture will become less and less, and the sauce will hang more and more beautifully. Then add the chopped green peppers. I like older green peppers, and then I want a little spiciness in the chicken, so I put it in earlier. Stir-fry the green pepper until soft and serve.
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The bright red and translucent chicken is appetizing just looking at it, not to mention it tastes tender and fragrant with soybean paste. It will be even more delicious if you dip a little bit of the soup into the freshly steamed steamed buns or pancakes.
