Fried shredded chicken with jellyfish in sauce
Jellyfish skin is a finished product of jellyfish. Jellyfish belong to the phylum Coelenterate, the class Sybophagus. It is a large edible jellyfish that began to be eaten as early as the Jin Dynasty more than 1,600 years ago. Our country is distributed from the Liaodong Peninsula to the coast of Guangdong. Jellyfish are an important fishing target in my country's coastal fisheries. Jellyfish skin contains a variety of nutrients needed by the human body, especially iodine, which is lacking in people's diet. It is an important nutritious food. This dish is made by washing the jellyfish skin, slicing it into shreds, and then frying with shredded chicken with sized and fried. After being cooked, the color is red, the shredded chicken is tender, the sting is crisp, and the taste is fresh and refreshing.
Recipe Recommendations
- chicken breast 200 grams
- jellyfish skin 300 grams
- carrots 25 grams
- green pepper 25 grams
- dry starch appropriate amount
- egg white 5 grams
- chives appropriate amount
- Jiang in 1
- garlic appropriate amount
- water starch 5 grams
- chicken stock appropriate amount
- vegetable oil 600 grams
- cooking wine 5 grams
- refined salt appropriate amount
- soy sauce 4 grams
- white sugar appropriate amount
- MSG 5 grams
- sesame oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Fried shredded chicken with jellyfish in sauce
1
Pictures of raw materials and excipients.
2
Wash the chicken breast, cut it into shredded chicken with a thickness of 0.3 cm and a length of 5 cm, rinse off the blood with clean water, and drain off the water.
3
Place the shredded chicken in a bowl, add refined salt, cooking wine, monosodium glutamate, egg white and dry starch, grab well and size.
4
After soaking the jellyfish skin in clear water for 2 hours, peel off the black sting clothes, squeeze out the astringent smell and salty taste, wash and cut into thick silk 5 centimeters long.
5
Rinse in water several times. After fishing out, add hot water at 50 ° C to blanch, remove and drain the water for later use.
6
Peel the carrot, wash it, and cut it into shreds; remove the stalks and seeds of the green pepper, wash it, and cut it into filaments.
7
Remove the roots of the chives, wash them, and cut them into 3 cm long sections; peel the ginger, wash them, and cut them into pieces; peel the garlic and cut them into garlic slices.
8
Wash the pot and place it on medium heat (also known as slow fire or warm fire, that is, turning the household gas stove to the middle range), scoop in the vegetable oil and cook it until it is 40% hot (the oil temperature is about 90℃, the surface is free of smoke or sound, and the oil surface is calm).
9
Pour in the sized shredded chicken breast meat and stir until the hair is white.
10
Then, use a colander to remove and filter the oil.
11
Leave 10 grams of vegetable oil in the original pan, heat it over high heat, add the chive segments, shredded ginger, and garlic slices and saute until fragrant.
12
Add carrots and shredded green peppers and stir fry.
13
Add the smooth shredded chicken.
14
Add chicken broth, cooking wine, soy sauce, white sugar, and refined salt to boil, then add MSG to mix the salty and delicious flavor.
15
and thicken with water starch.
16
Add the scalded shredded jellyfish skin.
17
Drizzle with sesame oil, stir fry well, remove from the pan and serve on a plate.Fried shredded chicken with jellyfish in sauce Make Tips
1. The chicken breast meat batch should be cut into shredded chicken with uniform thickness and moderate sizing. And put it at a low temperature to increase its hair. 2. When sliding shredded chicken, use medium heat, 40% hot oil temperature. Jellyfish can only be soaked in hot water at 50 ° C, not blanched in a boiling water pot, otherwise it will melt into water. 3. Stir fry this dish with strong heat. Preparation time: 20 minutes Cooking time: 10 minutes