Homemade chicken rice
By VicentaLakin
Recipe Recommendations
- chicken breast 1 block
- flour 500G
- chili powder 2 tablespoons
- pepper powder 1 scoop
- salt 3 scoops
- cumin powder 2 tablespoons
- cooking wine 1 tablespoon
Steps for Homemade chicken rice
1
Chicken wash is half-open。
2
Half-cut
3
将Half-cut的鸡脯肉。切丁。打小在一关节，不宜太大，不然腌制不入味
4
After the cuttin, put it in a basin. Put in the sauce, use the material, look at the feed ratio。
5
Because of the chili, I put on one-off gloves to pacify it. About two minutes. (Spicy man, please - ) 5/10 minutes of meat pickle after stinging
6
take another big one and pour the flour around 500 g.
7
The chickens are made with pickled chickens, and they are covered in flour. First, you scratch the flour with your hand and stick it to the meat. Then your hands were rubbed together. This is a crucial step. Oh, shit
8
When it is finished, the meat is sifted out with powder (no leak can be used). After the first powder is finished. It's not too small to take out water taps。
9
Wet and put it in the flour bowl twice. Same as the first time. But this time, you've got to rub it. Until they come out with specs。
10
And then it's like the first bar sift out。
11
Keep as much oil in the pot as possible because flour sticks to the pot. We have to wait until the temperature reaches 165 degrees Celsius below the chicken and rice. Otherwise it's not good. If no thermometer can be tested in the air by hand, if the temperature is hot, you can boil。
12
Two-thirds of the time. Give me a prep picture. Please ignore the back wall of the pot。
13
When it's blown up, get out of the pan。