Ingredients for dry chicken

Many people may not be familiar with this delicacy, Dry-fried Chicken. This dish tastes quite good, but people who cannot eat spicy food should try not to put too much chili. This dish is still quite spicy, but it is precisely because of this taste that more people like it. Generally speaking, sweet bean sauce is used, which tastes relatively better. The choice of chicken is also very important, and it is best to choose fresher ones.

Preparation ingredients

A two-pound tender hen, an onion, 50 grams each of ginger, onion, garlic, and coriander, 20 grams of secret sauce, a green pepper, five-spice powder, honey, light soy sauce, cooking wine, sweet sauce, and salt to taste.

Production Process

1. Kill a young hen, clean it and remove the internal organs.

2. Chop ginger, scallion, garlic, onion and coriander.

3. Use salt and five-spice powder to evenly coat the chicken inside and out, then add ginger, scallion, garlic, onion, coriander, light soy sauce, honey, and cooking wine, and marinate the chicken for 4 hours.

4. Chop the marinated chicken into pieces and put it into the dry chicken equipment. Cook it at low heat and high pressure for 5 minutes.

Nutritional Value

The protein content in hen meat is relatively high, with many types and high digestibility. It is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. Hen meat contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in the Chinese diet. Hen meat has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness, etc.

Flavor characteristics

It has a fried chicken flavor, is crispy and tender when eaten, and has a unique flavor. When eating this dish, the whole house is filled with fragrance. It is crispy, tender and has a unique flavor. It tastes better if eaten with scallions, green peppers, coriander and sweet bean sauce. This dish is one of the famous dishes in Weifang, Shandong.

Food Culture

The origin of dry popcorn is that a chef named Liu happened to see a master chef riding a tricycle to popcorn on the roadside on the street. With a loud "pop", the hot and fragrant popcorn filled his pockets, and many children rushed to buy it. Liu Bingan looked at the Cannon popcorn machine and suddenly had an idea: corn can pop into popcorn, so what would it taste like if chicken was popped?