Hong Kong fried chicken leg
By VicentaLakin
IT'S SO TEMPTING TO SEE A UP MASTER'S HONG KONG FRIED CHICKEN AND TRY IT ONCE, SIP IT IN THE OPEN, AND SQUIRT IT IN THE WATER。
Recipe Recommendations
- chicken legs of 2
- spiced powder 5 grams
- soy sauce 10 grams
- beautiful fresh 20 grams
- salt 3 grams
- cooking wine 6 grams
- small red pepper one
- white granulated sugar 5 grams
- garlic 5 capsules
- carrots half a
- onion half a
- eggs of 2
- corn starch 40 grams
- flour 40 grams
- edible oil appropriate amount
- white pepper 1 gram
- slightly spicy
- fried
- several hours
- ordinary
Steps for Hong Kong fried chicken leg
1
Clean the chicken thighs, dry the surface water of the chicken leg with kitchen paper, cut the meat along the chicken leg bone and cut it open as much as possible, but do not cut the chicken skin to keep it intact. The chicken skin is not constricted and looks better when it is blown up. It also makes pickles easier to taste。
2
In the chicken leg, 5 grams of chalk, 10 grams of raw smoke, 20 grams of beauty, 3 grams of salt, 6 grams of wine, 1 caramel, 5 grams of white sugar, 1 grams of white pepper, 5 pieces of garlic, half a carrot and half an onion。
3
Find a bigger basin, it's too small to operate. Squeeze all the material with your hands。
4
Add two eggs and squish all the ingredients evenly。
5
Add corn starch 40 grams and flour 40 grams and continue to squeezing for about three minutes so that the face is covered in chicken legs。
6
It's better to have a 24-hour freezer。
7
Picked chicken legs out of the fridge and removed garlic, carrots and onions. These can be covered in a little starch alone, and they'll be good。
8
Because it'll be watered out in a day, just a little corn starch with a hand rub. Add a proper amount of edible oil, rub it with the hand, and put an oil membrane on the chicken leg。
9
It's better to have more oil, at least half the chicken leg, or it's hard to blow. Keep the temperature at about 150°C-160°C. You can use chopsticks to put it in the oil, and chopsticks have a slight bubble temperature。
10
Before the boiler, squeezing the legs of the chicken to make the face more even, one minute after the first blow, one minute after turning over, five minutes after repeat operation, two minutes after removal。
11
The temperature is maintained at around 150°C-160°C, and the chicken leg is placed in the pan and the operation above continues for about five minutes。
12
The chicken leg's surface is golden, and it's taken out and put it on the suction paper for a while, and some extra oil. Take a knife down and listen to the sound of it。
13
LOOK AT THIS COMING OUT OF THE JUICE O。
14
Let's start with a mat。
15
YOU CAN CUT IT UP AND EAT IT DIRECTLY. O (∩) O (∩) O (∩) O (∩) O (∩) O ( ) O (∩)Hong Kong fried chicken leg Make Tips
One, the oil temperature remembers to be around 150°C-160°C, not too high, or the skin burns, and the interior is not familiar. Two, if you have a celery, you can put a celery in it while it's salted。