Cumin Chicken Head Recipe

Many people may ignore the chicken head when eating chicken, because in their eyes the chicken head is a rather scary existence. In fact, if the chicken head is cooked well, it can also bring out a very delicious taste. Of course, chicken heads cannot be prepared like traditional chicken, otherwise the aroma of the chicken heads will not be brought out. You can add a little cumin to the chicken heads to make cumin chicken heads. The following article will introduce you to the method of making natural chicken heads.

Accessories: 30g coriander Seasoning: 300g cooking wine, 1g salt, 5g MSG, 10g chili powder, 15g cumin, 20g scallion, 20g ginger, 75g peanut oil cumin chicken head

practice:

1. Wash the chicken head and cut it into slices;

2. Wash the green onion and ginger, chop them with a knife, and cut them into sections and cubes;

3. Wash the coriander and put it in a bowl for later use;

4. Fry cumin seeds in a clean pot over low heat until dry, then crush them into fine powder on a chopping board;

5. Put cumin and chili powder in a container and add MSG and mix well;

6. Put the chicken head in a container, add cooking wine, salt, a little water, and stir well;

7. Add the scallion and ginger, marinate for 20 minutes and then remove the scallion and ginger;

8. Heat the oil in a wok until it is 60% hot, then put the chicken head slices into the wok and let them slide;

9. Take out the raw material when more water comes out and the oil temperature drops;

10. When the oil temperature rises again, put the pork slices back into the pan and fry them again;

11. Add cumin, chili powder and MSG, mix well and place on a plate. Sprinkle with coriander when serving.

Cumin Chicken

Cuisine and efficacy: Homemade recipes Process: Fried cumin chicken Ingredients: Main ingredient: 300g chicken

Accessories: 30 grams of coriander

Seasoning: 300g cooking wine, 1g salt, 5g MSG, 10g chili powder, 15g cumin, 20g scallion, 20g ginger, 75g peanut oil

Cumin Chicken Recipe:

1. Wash the chicken and cut into slices;

2. Wash the green onion and ginger, chop them with a knife, and cut them into sections and cubes;

3. Wash the coriander and put it in a bowl for later use;

4. Fry cumin seeds in a clean pot over low heat until dry, then crush them into fine powder on a chopping board;

5. Put cumin and chili powder in a container and add MSG and mix well;

6. Put the chicken in a container, add cooking wine, salt, a little water, and stir well;

7. Add the scallion and ginger, marinate for 20 minutes and then remove the scallion and ginger;

8. Heat the oil in a wok until it is 60% hot, then put the chicken slices into the wok and let them fry;

9. Take out the raw material when more water comes out and the oil temperature drops;

10. When the oil temperature rises again, put the pork slices back into the pan and fry them again;

11. Add cumin, chili powder and MSG, mix well and place on a plate. Sprinkle with coriander when serving.

Tips for making cumin chicken: This product requires frying, so about 500 grams of peanut oil is needed. Food incompatibility with coriander: When taking tonics and Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander to avoid reducing the efficacy of the tonic.