How to make Fujian version of hand-torn chicken? Delicious, tender and smooth, you can't forget it once.

How to make Fujian version of hand-torn chicken? Delicious, tender and smooth, you can't forget it once. As we all know, Jiangsha powder and Chili noodles have the pungent taste of spicy food, and chefs will use them when cooking all kinds of delicious food. Their basic functions are: removing fishy smell, refreshing and refreshing. Jiang Sha chicken is traditional, and Fujian people are used to this special flavor, so they especially like to use it as the most important seasoning when making traditional hand-torn chicken.

Food seasoning: free-range chicken (or Sanhuang chicken), ginger powder, salt, fragrant lai, soy sauce, sesame oil, onion, chopped flowers, white sesame seeds, ice cubes and ginger slices. Production process:

The first step is to select 1 1.5 free-range chickens from the market and ask the merchants to slaughter them safely and bring them back. After returning home, wash them thoroughly inside and outside (the key is to remove the excess blood neatly), and then put them in boiling water with onion and ginger ("three lifts and three bubbles", so that the chicken skin will become particularly smooth and smooth).

Step 2: When the chicken breast is cooked, take it out of the pot immediately. At the same time, quickly put it in cold water, refrigerate for 2-3 minutes, and tear it into pieces directly (when the chicken is dissolved with black pepper, break it into pieces first, and then break it into small pieces). After the whole thing is done, put it on the plate for later use.

Step 3: Add a little salt and ginger powder, and a proper amount of soy sauce and sesame oil to the dish. Finally, add a little Dongru and Lai Xiang, fully grasp and stir, then sprinkle with 1 chopped flowers and 1 fried white sesame seeds, stir again, and serve.

Warm reminder: when making a life version of hand-torn chicken, "stew" is more important than "cook". The chicken breast made in this way is not only tender and delicious, but also tender and youthful, with excellent palatability. In addition to free-range chickens, you can also choose ordinary Sanhuang chicken to cook this traditional classic food. The first two kinds of food will taste very different.