I think you have more or less come into contact with crispy rice dumplings.
I remember the first time I ate it was at a friend's party. It appeared mixed with various seafood. When it was served on the table, the sizzling sound and the steaming feeling were quite tempting. Pick it up and taste it. Well, the rice crust wrapped in soup is crisp and delicious.
When I saw a bowl of rice left over from the night before yesterday, I immediately had the desire to make it into a dish.
I removed two big chicken legs from a self-raised chicken that my mother-in-law gave me.
Although it was the first time I made it, I finally tasted it. Very delicious!
Let's understand it this way----------------Chili chicken with sauce crispy rice.
How about it? Imagine how delicious it is.
Okay, if we talk any more, we'll feel a little boastful.
Let's learn,
Eat the crispy chicken that you will never forget.
Crispy chicken
Recipe Recommendations
- chicken legs 2 only
- leftover rice a bowl
- eucalyptus leaves 1 tablet
- garlic half a
- dried red pepper of 5
- ginger slices appropriate amount
- green onions a
- cooking wine appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- black pepper appropriate amount
- broth 1 bowl
- starch appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- edible oil appropriate amount
- medium spice
- fried
- three-quarters of an hour
- senior
Steps for Crispy chicken
1
All ingredients are ready.
2
Wash the chicken leg meat and carefully peel the chicken from the bones. Then cut the chicken into fava bean sized pieces and chop the bones into small pieces. Add 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, a few drops of sesame oil, 1 tablespoon and half starch, and a small amount of black pepper powder to size, grab well and marinate for 15 minutes.
3
Cut the red pepper into circles, slice the garlic, cut the green onions into small pieces, heat the frying pan into the oil, add the red pepper, garlic, green onion, and ginger slices to stir-fry until fragrant.
4
Put the marinated chicken into the pan and stir fry quickly for about 2 minutes.
5
After the chicken is dry and white, add 1 spoon of oyster sauce, half a spoon of salt, add more than half a bowl of stock stock, bring to a boil, turn to medium heat and simmer for about 5 minutes.
6
While braising the chicken, add a small amount of cooking oil to the rice, put it in the microwave on high heat for half a minute, take it out, knead it into a ball, and place it in a fresh-keeping bag.
7
Use a rolling pin to roll it into a thin piece.
8
Then tear open the preservation bag and cut it into small pieces with a knife.
9
Put the stewed chicken nuggets into a heat-insulating container, wash the pan, add oil and heat it. When the oil temperature is 70% hot (put chopsticks in and bubble up immediately), add rice slices and fry.
10
Fry until both sides are golden brown, and serve on plates.
11
Then pour the stewed chicken on the rice crust. You can hear the sizzling sound and serve it hot.
12
Put the rice dumplings leaves in boiling water and soak for 2 minutes, take them out, wrap them into a round triangle, and then load the vegetables.Crispy chicken Make Tips
1. If the chicken is fried over high heat in advance, the taste will be better. However, because the rice crust has been fried, I switched to frying, but it is still delicious. 2. For specific practices of crispy rice, you can refer to my previous diary. 3. The chicken should be stir-fried first, fried later, and then poured with sauce. The crispy rice will be very crisp and taste very good. 4. You can add more dried red peppers. They are spicy and warm in winter. 5. If you have multiple pots at home, you can fry the rice crust in another pot instead of filling the chicken. It is more convenient. 6. If it is a banquet, you can adopt the shape of rice dumplings. If you eat it at home, you don't have to go to so much trouble.