Xiang su Ji

Among the "Shandong Cuisine" is a well-known fried dish called "Fragrant Crispy Chicken". In the past, there was a custom in the Shanxi, Hebei, Shandong and Henan area called: "No table can be made without a mess." It is said that any banquet must include whole chickens, whole ducks, whole fish and whole shrimps, otherwise, it will not be called a good banquet. Especially weddings and funerals are more particular about them. These four things must be done. In fact, they are braised fish, crispy chicken, braised duck, and braised shrimp in oil. There is nothing unusual about it, hehe!
In the eyes of ordinary people, for a banquet, these four courses of chicken, duck, fish and shrimp are all big dishes. After serving them all, they are served with some fried dishes with seven butterflies and eight bowls, which can create a festive and auspicious atmosphere.
People also compare "four integrity" to the meaning of "dragon and phoenix presenting auspicious". These winged birds on land compare it to a "phoenix", while the fish and shrimp in the sea are, as the name suggests, compared to a "dragon". Hehe, actually, that's not the case. The inflation volume is only for a phoenix baby and a dragon grandson. In fact, that's not enough, but the people who feed the dragon and phoenix almost eat it! If I made a fuss at past wedding banquets, those old men and women would have kicked me out of the banquet.
"Crispy chicken" is indeed a good thing. The crispy and fragrant feeling in the mouth is very satisfying! Therefore, it has always been a reserved dish in Shandong cuisine. To this day, many guests still order this dish at wedding banquets. First, it's delicious, and secondly, if you can't eat it, you can pack it and take it away. When you go home, you can use it as a side dish with wine. After oil and processing, it will be the same as the newly produced ones. It is mainly affordable and delicious, and has always been deeply loved by people on the Jiaodong Peninsula.
For today's "Shandong cuisine", we will make this long-lasting "crispy chicken". In fact, it's very simple, mainly marinating, steaming and frying. Because I'm afraid I can't eat it if I cook too much, I chose the "Sanhuang Chicken" produced in Shandong, which is relatively popular in the Beijing market. It is small, has good meat quality, and cooks quickly, saving time and speed. The specific practices are as follows;