material
Chicken 300g, crispy rice 150g, salt, cooking wine, ginger slices, shallots, dried peppers, pepper, pepper oil, vegetable oil, chicken essence and sesame oil.
working methods
1. Wash the chicken and cut it into 3cm pieces.
2. Add cooking wine, onion, ginger slices and salt to marinate for15min, and tear the crispy rice into 4cm slices by hand.
3. Add vegetable oil to the pot and heat it to 70% to 80% heat. Add the marinated chicken pieces.
4. Fry until golden brown and take out.
5. Add a little oil to the pot. When the oil temperature is 50% hot, add onion, ginger, garlic slices, dried pepper and pepper and stir fry.
6. Then put the chicken pieces.
7. Add crispy rice, salt, cooking wine, chicken essence, sesame oil and pepper oil, stir-fry evenly and take out.
Practice 2, crispy chicken with pickles.
material
Sliced chicken leg 1 box, 1 root onion, 300g kimchi, half a cabbage (small), a little carrot, half a onion (small), 2 cloves of garlic, half a packet of Korean rice cakes, and "Oh!" Rice wine 1 0.5 tsp, Lin Wei1tsp, a little sugar, 2 cloves of garlic, a little white pepper, a little sesame oil, a little white powder (before frying), 2 cups of rice, half a cup of whole grain rice and ginger.
working methods
1: A large collection of ingredients.
2: Usually use white rice or whole grain rice to fry the pan, and this time use turmeric powder to add golden color. (If there is rice, skip step 2-3)
3: Wash white rice and whole grain rice, pour in 220ml water (the amount depends on personal taste), and finally add turmeric powder and mix well.
4: After the meal is done, add an egg and fried chopped green onion. Stir-fry the chopped green onion first, then stir-fry it with rice, and the crispy rice will taste better. )
5: After stirring, use the bowl as a mold and press it into a circle. If you want to be crisp outside and soft inside, use a thicker one. If you like to eat rice crust, press it thin.
6. Add a little oil. After the pot is heated, put the rice into the pot, turn the heat down and cover the pot. After about 3 minutes, turn and fry the other side for 3 minutes. Rice will absorb oil, because there is very little oil. After frying the first side, there is not enough oil in the pot to fry the second side, so you need to add a little oil to fry it after turning it over.
7: After the crust is formed on both sides, fry it repeatedly to your liking, and the golden crust is finished!
8: Cut the boneless chicken leg steak into appropriate size, add marinade and marinate for 20 minutes. Add a little white powder to the chicken before frying and catch it well.
9: Stir-fry the chicken in a hot pot with cold oil. When the chicken surface is golden, turn to low heat and continue to stir-fry until the chicken is cooked for 7 minutes. Because it is pickled with garlic, pay attention to the noodles that are easy to burn when frying. )
10: Cut Chinese cabbage, carrot and onion into appropriate sizes, cut onion into chopped green onion, and prepare pickles and rice cakes.
1 1: Add a little oil and stir-fry garlic and onion.
12: Then stir-fry the Chinese cabbage, carrots, pickles and Korean rice cakes, add a little water, add chicken, cook the chicken for about 5 minutes to taste all the ingredients, add a little salt and sugar to taste according to personal taste, and finally add white powder to thicken.
13: Prepare the plate, first put the crispy rice in, pour the cooked chicken with pickles, sprinkle with chopped green onion, and pour the heated cheese before serving.