What are the authentic methods of Furong chicken slices?

Chicken slices cooked in lotus leaves is actually a relatively traditional food, but everyone’s preparation method is different, and the raw materials and seasonings used will be somewhat different, so naturally the chicken slices cooked in lotus leaves will still have different tastes. So what is the authentic preparation method of chicken slices cooked in lotus leaves, and what ingredients are needed? You can read the introduction below.

1. Method

Chicken breast, green pepper, egg white, salt, cooking wine, pepper, chicken essence, MSG, onion and ginger juice, and starch.

step

1. Cut the chicken breast into thin slices, soak it in clean water for 10 minutes, dry it, marinate it with salt and pepper, and cut the green pepper into diamond-shaped slices.

2. Beat the egg whites into foam.

3. Beat the egg white and add starch to make an egg paste, then coat the chicken slices with the paste.

4. Put the battered chicken slices into warm oil and fry them.

2. Practice

100 grams of chicken tenderloin, 5 egg whites, 15 grams of cooked ham, soaked mushrooms, and green cabbage hearts, 25 grams of pork fat, a little onion, ginger and rice, 100 grams of clear soup, 1.5 grams of refined salt, 5 grams of cooking wine, 1500 grams of white oil (about 75 grams consumed), and 1 gram of MSG.

1. Soak the chicken tenderloin in clean water, remove the white tendons, and smash it into fine paste with the back of a knife.

2. Pick out the tendons while pounding, and pound the fat into fine paste. Mix it with the chicken paste to make dried chicken stock.

3. Then put it into a large bowl, add a little clear soup first, stir in one direction, and add egg white while stirring.

4. Finally, add salt, water starch, cooking wine, MSG, and 50 grams of broth and stir into chicken paste.

5. Cut the ham and mushrooms into slices, cut the Chinese cabbage into inch-long pieces, and the mushrooms. Blanch the choy sum in boiling water, then add 50 grams of broth, salt, MSG, cooking wine and water starch to make juice for later use.

6. Pour white oil into a spoon, heat it to 30% to 40% hot, use a hand spoon to skim the chicken paste into the oil in batches, push the spoon while skimming, and when the chicken slices float to the surface of the oil, take them out and put them into boiling water, rinse off the floating oil, and control the moisture.

7. Leave a little oil in the wok, add the scallion, ginger and rice to the wok, then add the chicken slices and other ingredients, pour the appropriate sauce, stir evenly and serve.