When it comes to fried chicken, there is no comparison with Shandong fried chicken in the country. In Shandong, I also said that Linyi fried chicken is a masterpiece. Today I will share a recipe for Linyi fried chicken. It is spicy and fresh and fragrant, and the sauce is rich. Let’s see how it is made.
Ingredients:
A freshly killed local chicken, soybean paste, sweet noodles sauce, oyster sauce, light soy sauce, dark soy sauce, Huadiao wine , screw pepper , raw onion, garlic, pepper, star anise, bay leaves, cinnamon, angelica , dried pepper, rapeseed oil, lard, ginger, chicken essence, sugar, salt, sesame oil
Method:
First prepare a freshly killed local chicken and chop it into pieces and put it in a basin to add appropriate amount of water to soak out the blood and impurities in the chicken. After soaking the chicken, wash and drain and set aside. The reason why Linyi fried chicken is delicious is that the secret sauce is the key. I will share it with you today. Add two spoonfuls of soybean paste, two spoonfuls of sweet noodle sauce, and two spoonfuls of oyster sauce to the bowl. Each of these three sauces is 30 grams. Add three spoons of light soy sauce and dark soy sauce each, about forty grams. Add two spoonfuls of Huadiao wine. If there is no Huadiao wine, you can use rice wine instead. Stir well and set aside.
The chicken stir-fried with this sauce is bright and tempting, and the flavor is rich in sauce. Remember to keep it and save it. Next, prepare some side dishes, cut the two screw peppers into hob pieces, cut them into bowls and set aside. Cut some scallions, garlic and chili together. The large ingredients used are pepper, star anise, bay leaves, cinnamon, two slices of angelica and dried chili. Add a little more pepper and dried pepper. Once all the ingredients are ready, start cooking below.
Fry oil in the pan, add a little more rapeseed oil to the pan, and add some lard to make it more fragrant. Put the ginger slices on low heat and stir-fry for a while and then dry the water. Add all the large ingredients, stir-fry the large ingredients and then add the chicken. Don’t move the chicken after the first place is put into the pot, fry it first, so that the meat will be tighter and there will be no water. (I remember not to blanch the chicken here, it is best to stir-fry raw.) Fry the chicken until it turns yellow, then add the prepared secret sauce and stir-fry it over high heat to make the sauce flavor while coloring the chicken.
Then add enough boiling water at once, then add salt, chicken essence, and sugar to season the chicken and simmer for 10 minutes (if it is a little rooster that is less than a year, the stewing time is about twenty minutes, and old chicken should be stewed for more than half an hour). Then put the chicken waist in the pot and simmer for 10 minutes, then add chili and garlic and scallion to overheat until the soup is thick and the taste is better, and then pour some sesame oil to come out of the pot. Spicy and fresh, and the sauce is rich, so try to make it too! I share articles about home-cooked dishes every day. They are all real and simple. If you don’t know what to eat and what to do every day, you can follow me. I can give you a reference when needed. Thank you very much. Thank you for your support
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