Table salt chicken
By VicentaLakin
Recipe Recommendations
- chicken legs of 2
- eggs one
- garlic appropriate amount
- sugar 2 spoons
- wine 3 spoons
- pepper 2 spoons
- spiced powder 1/2 scoop
- curry powder 1/2 scoop
- cinnamon powder 2 tablespoons
- soy sauce 3 spoons
- salt 2 tablespoons
- basil leaves appropriate amount
- salt and pepper powder appropriate amount
Steps for Table salt chicken
1
The chicken legs are washed, the bones are cut into small pieces, except for all materials except lore leaves and pepper salt powder, which are evenly mixed into the bowl, and the freezer is frozen for more than four hours to make the chicken taste。
2
Take out the pickled chicken, put it on starch, and make it light, and put it in a big plate, waiting for about five minutes, so that the “back tide” can see the fresh covered chicken, white on the surface, darker on the surface after the return tide, which absorbs the water from the surface of the chicken, creating a thin shell, so that the fried chicken is both corrosive and unbreakable。
3
The first two minutes of low temperature (around 140 degrees) were used to make the shell form, the chicken was cooked and the chicken was extracted from the asphalt。
4
The purpose of blowing up oil temperatures (around 190 degrees) for two to three minutes was to force the oil out of the surface, while becoming corky and not too dry for chicken, and to load the fried chicken with dried oil plates, with a mattressed kitchen with paper to absorb the excess oil。
5
Then the lore leaves are put into the pot, and when the small fire is dried, and the powder of pepper salt is spilled on the chicken, it is ready to be made。