Sichuan-xiang chicken fillet
By SallieHickle
Ingredients: salad oil,water,soy sauce,yellow wine,oyster sauce
Recipe Recommendations
- soy sauce 2g
- oyster sauce 3g
- yellow wine 10g
- salad oil 75g
- water 200g
- slightly spicy
- fried
- ten minutes
- simple
Steps for Sichuan-xiang chicken fillet
1
Use a meat hammer or the back of a knife to pat the chicken breast loose, and then cut it into strips of about 15 grams. (If it is frozen chicken breast meat, it needs to be completely thawed and used).
2
Put all seasonings, marinades and water in a bowl and mix well, then pour them into the chicken and mix well (the recommended practice is to use a strong pocket, seal it, and shake it on the table until the juice is absorbed by the meat); Place the marinated chicken in the refrigerator and marinate quietly. It is recommended to marinate for 12 to 24 hours, and turn it every two hours is best.
3
Finally, put the marinated chicken fillets in an oil pan and fry them until golden brown; it is recommended to fry them at 170 - 180 ° C for about 2 minutes, remove them and control excess oil; in addition, you should also flexibly control the frying time according to the size of the meat you choose.Sichuan-xiang chicken fillet Make Tips
Marinade ratio: Marinade: water: raw meat =6.4: 20:100 Recommended roasting time: tender chicken breast: 170~180℃ About 2 minutes Suggestion: No need to add other seasonings, but the ones with heavier flavors are appropriate. I use frying methods. You can fry them at home or in the oven ~!