How to make fried baby chicken

Compared with ordinary chickens, the meat of young chickens is more tender, and the growth period of young chickens is shorter, so the bones are not very complete and are very crispy when eaten. There are also many people who like to eat young chicken, because in their eyes, eating young chicken has a unique flavor. For those who like to eat young chicken, they can also learn the following methods of making young chicken in case of emergency.

Chicken Soup

Ingredients: 1 young chicken, appropriate amount of glutinous rice, jujube, chestnuts, garlic, 1 Korean ginseng, salt, MSG, and chicken powder.

practice:

1. Put the soaked glutinous rice, garlic and peeled chestnuts into the chicken's belly and seal the mouth.

2. Add water to the casserole, bring it to a boil, then put the baby chicken into the casserole, add dates and Korean ginseng and stew until the chicken meat is separated from the bones.

3. Add salt, MSG and chicken powder to season.

Spicy baby chicken

Ingredients: young chicken, chu-hou sauce, sweet noodle sauce, fermented bean curd, celery, green and red peppers, onions, sugar, and chicken essence.

practice:

1. Cut the chicken thighs into pieces of about 10 grams, add Chu Hou sauce, sweet bean sauce and beans. Marinate the fermented bean curd for 20 minutes.

2. Cut celery, green and red peppers into diamond-shaped pieces, and cut green onions into pieces.

3. Heat oil in a pan until 60% hot, add peppercorns and dried chilies, stir-fry over high heat until fragrant, then add chicken thighs and stir-fry over medium heat for 1 minute.

4. Add ginger slices, garlic slices, onions, celery, green and red pepper pieces, sugar and chicken essence, stir-fry evenly and serve.

Salt-baked baby chicken with scallion, ginger and salt

Ingredients: a young chicken weighing about 450g, a piece of ginger, 50g green onion, 1kg coarse salt, 2 tablespoons light soy sauce, and 1 teaspoon sugar.

practice:

1. Cut 2/3 of the scallion and ginger into inch-long segments and slices respectively, chop the remaining scallion into chopped green onion, grate the ginger into ginger paste, and mix them for later use.

2. Stuff the scallion segments and ginger slices into the baby chicken's belly and secure the opening with a toothpick.

3. Preheat the oven to 200 degrees, take a large piece of tin foil, fold it in half, spread a layer of coarse salt in the center, and place the baby chicken on the sea salt.

4. Roll up the tin foil to make a container, pour the remaining salt into it, and evenly cover the chicken.

5. Put the tin foil package into the oven with the opening facing up and bake at 200 degrees for 50 minutes.

6. While the chicken is roasting, take a small pot, add 2 tablespoons of vegetable oil, and stir-fry the chopped green onions and minced ginger over low heat.

7. Pour in light soy sauce, sugar and 2 tablespoons of water and bring to a boil to make the dipping sauce.