CHINESE CRISPY CHICKEN RECIPES RECIPES
CHINESE CRISPY CHICKEN RECIPES(?????)
Provided by Harpreet
Yield 2-3
Number Of Ingredients 9
Steps:
- Mix all ingredients of the pepper-salt mixture together. Mix all ingredients for the crispy marinade together. Then the pepper-salt mixture and the crispy marinade are ready.
- Wash the chicken. Bring water to a boil in a large saucepan. Hold the chicken by the neck with one hand over the pot. The chicken should not stand in the boiling water but only stay over the water. Cover the chicken with boiling water with a wooden spoon with the other hand.
- When all the chicken has been poured over, rub in the chicken from the inside with the pepper-salt mixture, then continue to sprinkle with the crispy marinade. Important: do not forget the underside of the grand piano. (You can also use a brush to brush the crunchy marinade on the chicken).
- Hang the chicken on the neck / or on the wing with a Shoe. Allow to air dry in a cool place for two hours.
- Take away the hoes. Fry the chicken in the vegetable oil over medium heat (about 150 degrees) for 15 - 20 minutes until the skin gets a golden-brown color. The exact heat is different for each stove. The skin of the chicken should be crispy in the end, but not too dry. When frying it is better than the chicken is almost completely in the oil. You can also use a little less oil, but when frying always with a wooden spoon pour the hot oil on the chicken.
- Drain the chicken, cut into small pieces, then serve. Of course, you can serve the chicken whole. In China, you do it like that.
CHINESE CRISPY FRIED CHICKEN RECIPE - FOOD.COM
Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is first steam and dry and fried in such a way that the skin is extremely crunchy but the white meat is relatively soft. The dish often served with side dishes of pepper salt.
Total Time 2 hours 40 minutes
Prep Time 1 hours 10 minutes
Cook Time 1 hours 30 minutes
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wash the chicken inside and out and dry with paper towels. Stuff the ginger, green onion and 1 teaspoon of salt inside the chicken and turn chicken over on it back and brush with Shao Hsing wine season with half of the salt and turn over breast side up and repeat this step. Place the chicken on a round dish and let stand for an hour.
- In a large stockpot add in the chicken and fill with water and place over a high heat and bring to a rolling boil for 5 minutes and cover and turn off the heat. Do not open the cover for the next 45 minutes. Remove the chicken from the pot and place into an ice water bath to cool the chicken for an hour and pat dry with paper towel inside and out.
- When the chicken is cool place onto a cutting broad with a clever slice the chicken in half.
- In a large wok add oil and heat to 350° and with care place into one half of the chicken and deep fry to a golden brown and place onto a rack and repeat this step. Let the chicken set for 15 minutes and then cut up the chicken Chinese style and place the chicken pieces on a serving platter and top with green onion and parsley. Serve with pepper salt in a small dish on the side.
- Place salt, peppercorns and white pepper in wok over medium heat, swirling wok for 2 to 3 minutes. Let cool.
Nutrition Facts : Calories 532, FatContent 38.7, SaturatedFatContent 11.1, CholesterolContent 178.2, SodiumContent 5594.2, CarbohydrateContent 1.1, FiberContent 0.4, SugarContent 0.3, ProteinContent 42.1
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CHINESE CRISPY FRIED CHICKEN RECIPE - FOOD.COM
Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is first steam and dry and fried in such a way that the skin is extremely crunchy but the white meat is relatively soft. The dish often served with side dishes of pepper salt.
From food.com
Total Time 2 hours 40 minutes
Calories 532 per serving
From food.com
Total Time 2 hours 40 minutes
Calories 532 per serving
- Place salt, peppercorns and white pepper in wok over medium heat, swirling wok for 2 to 3 minutes. Let cool.
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