Ingredients:
1 young chicken (about 600 grams or 1.3 lb)
1,500 grams (3 cups) cooking oil (only 1/15 to be consumed)
30 grams (1 2/3 tbsp) soy sauce
30 grams (1 2/3 tbsp) spicy soy sauce
1 gram (1/4 tsp) MSG
1 gram (1/5 tsp) pepper powder
5 grams (1/6 oz) finely cut scallions
5 grams (1/6 oz) chopped ginger
5 grams (1/6 oz) chopped garlic
50 grams (3 1/3 tbsp) cooking wine
15 grams (1 tbsp) cooking wine
15 grams (1 tbsp) sugar
50 grams (3 tbsp) water
Directions:
1. Cut open the chicken from the back and break the bones in the back, chest and legs. Where the meat is thick, make a few cuts to better absorb the seasonings. Marinate in soy sauce for 15 minutes.
2. Heat the oil in a wok over strong fire to 180-220ºC (355-390ºF) and deep-fry the chicken until the skin turns orange in color. Turn the fire to low to cook until the chicken is done. Take out, reduce to small chunks and put on a plate.
3. Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the scallions, ginger and garlic until they produce a strong aroma. Add the cooking wine, spicy soy sauce, pepper powder, water, sugar and MSG, and bring to a boil. Sprinkle the sauce onto the chicken chunks.
Features: Shiny and brown in color. Crispy outside and tender inside.
Taste: Sweet and sour to the right taste. Salty and slightly spicy.
Orgin from: china.org.cn
Chicken Chicken
Ingredients:
1 goose (about 1000g or 2.4 lb) with the insides removed
100 grams (0.44 lb) salt
10 grams (1/3 oz) sectioned scallions
15 grams (1/2 oz) ginger chunks
5 grams (1/6 oz) Chinese prickly ash
5 grams (1 1/4 tsp) MSG
Directions:
1. Put the goose in a basin. Use 100 g of the salt to rb its inside and outside and then marinate for 24 hours.Boil it until bloody foam comes out. Take out and wash clean.
2. Put fresh water in the pot, add the remaining salt, scallions, ginger (crushed to soften it), and Chinese prickly ash along with the goose and bring to boil. Skim off the foam, put on the cover and simmer over a low fire for 45 minutes. Turn off the fire but leave the pot covered for 1 hour. Take out the goose.
3. Cut the goose into 4 portions and place in a soup bowl. Use the original loquid and add boiling water at the ratio of 1 to 2 make a soup. Add the MSG and pour into the soup bowl with the goose in it to submerge the goose. Let it cool off.
4. When serving, take the goose out of the soup, cut into chubks 5 cm (2 inches) long and 1 cm (0.4 inch) wide.
Features: Rich but not greasy. The meat is really tender.
Taste: Salty.
Chicken Chinese Recipes, Goose
INGREDIENTS:
2 Slices chicken breast
SEASONING:
(A) 1 tbsp wine
1 tbsp soy sauce
(B) 1/2 egg white
cornstarch
(C) 1/2 tbsp catsup
1/2 tbsp sugar
salt
1/2 lemon
minced parsley
METHODS:
1. Slice the chicken and add (A0 marinate for 20 min, then dip (B), fry in hot oil till golden
2. Mix lemon juice with (C), then pour on the chicken.
Chicken Chicken, Lemon
INGREDIENTS:
1 Chicken
2 Scallion
25g Sliced ginger
SEASONING:
A. Xanthoxylum seeds; star anise, Cinnamon
B. 2 tbsp cooking wine, 4 tbsp soy sauce
C. 2 tbsp refined salt, 1 tbsp MSG
METHODS:
1. Clean and pickle the chicken by salt. Add seasoning A and B, scallion and ginger to pickle for 3 hours
2. Preheat the wok with 1000g oil till 80% done, fry the pickled chicken into golden, drain up, stuff the pickled sauce inside the chicken with broth and seasoning C.
3. Take the bones off and coat by broth, done.
RICH FLAVORED.
Chicken Chicken, Chinese Recipes
INGREDIENTS:
1 Baby Chicken
1 can of chestnut
2 g chopped scallion
2 g sliced ginger
SEASONING:
a. 1/2 tbsp cooking wine
b. 1 tbsp white sugar
c. 1 tbsp soy sauce
d. 1/4 tbsp refined salt
e. 1 tbsp pepper powder
f. 1 tbsp starch water
g. 1 tbsp spoce oil
METHODS:
1. Clean and cube the Chicken into 5cm by 3 cm, Fry the chestnut briefly and drain up
2. Preheat the pan with 50g oil, fry scallion and ginger first, then fry the cubed chicken till oily and tight. Add seasoning a~f with 300g broth and chestnut, fry by high heat, then turn to simmer. Thicken the sauce, add spice sauce and broth, done.
CHARACTER FRESH WITH CRISP, RICH FLAVORED.
Chicken Chestnut, Chicken, Chinese Recipes
