The word "beef tenderloin" in Cantonese itself means beef tenderloin, but some people mistakenly think it refers to the shape. So later there was the saying of chicken tenderloin and pig tenderloin.
"Willow" refers to a slightly thicker strip in cooking ingredients. But the best part to choose must be the tender fillet.
Today, use "chicken fillet" and "raw tongue tone" to cook a [Cantonese Cuisine]---[chicken fillet with tongue tone]
Characteristics: The chicken fillet is smooth and tender, with a fragrant tongue sound, light taste, and pleasing to the eye
Chickloin
By MonteRitchie
Recipe Recommendations
- peanut oil appropriate amount
- Jiang appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- water starch appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Chickloin
1
Ingredients: 150g chicken essence meat, 200g raw tongue sound, ginger.
2
Cut the chicken into chicken fillets, similar to the thickness of chopsticks.
3
Add cooking wine and a little salt and marinate for 10 minutes, then add water to starch, gently grasp well, and make it size.
4
Cut the tongue sound into segments.
5
Remove the pan and put in the oil, heat until 4- 50% heat, add the chicken fillets and smooth until done.
6
Remove the smooth chicken fillets for later use.
7
Leave the oil in the pan and saute the shredded ginger until fragrant.
8
Put in the tongue.
9
After frying well, add oyster sauce, turn on high heat, add a little water, and cook until the tongue breaks.
10
Add the chicken fillets.
11
Season with salt and MSG, stir well.
12
Serve the pan and plate.