This-style Vinegar Chicken is Amazing! Tender, Flavorful, Sour and Refreshing – A Whole Pot is Not Wasted
This-style vinegar chicken is amazing! The chicken is tender and the soup is fresh and flavorful, sour and refreshing, a whole pot is not wasted.
A vinegar chicken that the whole family went crazy for! The chicken is tender and juicy, the sauce is sour and refreshing, the more you eat, the more tempting it is.
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You've had yellow chicken, have you ever tried vinegar chicken?
Steaming, as a cooking technique frequently used in daily life, involves placing partially cooked items that have been deep-fried or boiled into a pot, adding an appropriate amount of soup and seasonings, covering the pot tightly and bringing to a boil before reducing the heat and simmering for a longer time, resulting in a technique that transforms the raw ingredients into a soft, flavorful, and slightly viscous dish with a small amount of sauce. Common types include yellow chicken, oil chicken, and red chicken.
Today, we're making a dish with chicken as the main ingredient, using the steaming technique, but not yellow chicken, it’s...Vinegar ChickenDeep-fried chicken chunks, after being washed with vinegar, the taste is more mellow and refreshing, without any greasy feeling, it's a home-style dish that everyone can enjoy.
Vinegar Chicken
Step 1: Ingredients
Kill and cut half a young male chicken into uniform small pieces. Cut a tomato into uniformly sized knife-cut pieces and soak them together with dried wood ear mushrooms, placing them in a bowl for soaking.
Second step: Seasoning
Cut the white part of the green onion into segments, cut ginger into slices, and place them with the green onion in the same bowl, then add 1 clove of eight-flavor spice, a small amount of dried chili peppers, and a little bit of Sichuan peppercorns.
Third step: Blanching
Boil water in a pot, pour in cold water, add 5g of rice wine to remove fishy smell, bring the chicken pieces to a boil to remove blood and impurities from the chicken pieces, use a spoon to scoop out the scum, after blanching for one minute, pour out and rinse clean, drain and set aside.
Fourth step: Marinating
Put the drained chicken pieces into a bowl, add 2g of salt, 2g of black pepper, 5g of oyster sauce, 5g of rice wine to enhance flavor and aroma, stir and marinate for 3 minutes.
Fourth step: Frying
Add an appropriate amount of vegetable oil to the pot, heat the oil, before frying, coat the chicken pieces with a layer of dried starch,Dried starch can lock in the moisture of the chicken pieces and enhance the tenderness of the chicken,
When the oil temperature reaches five-tenths hot, either start a small fire or maintain a small fire, and then put the chicken pieces into the pot one by one, gently shaking the pot to prevent the chicken pieces from sticking to the bottom, use a spoon to pick up the stuck chicken pieces, maintain a small fire to fry for 3 minutes. After 3 minutes, the chicken pieces are cooked through, shaped and golden brown, take it out and drain the oil.
Fifth step: Cooking
Add an appropriate amount of water to the pot, pour in the prepared seasoning and tomato, wood ear mushrooms, add 10g of soy sauce, 2g of salt, 2g of chicken powder, 2g of black pepper, a little sugar to enhance flavor, bring to a boil over high heat. After boiling, pour in the deep-fried chicken pieces, add 10g of vinegar for a more refreshing taste, stir evenly, then reduce the heat and cook for 3 minutes. After 3 minutes, the chicken pieces are cooked through and infused with flavor, add a bunch of vermicelli, add a little cornstarch to increase the viscosity of the sauce, then add a little clear oil to brighten the color, and the vermicelli will be cooked through before serving.
