How to choose fresh chicken? What are the methods to make the chicken tender?

Chicken is delicious, has high nutritional value and does not contain a lot of fat. Today we will share with you a detailed introduction and sharing on how to choose fresh chicken, how to marinate chicken, and how to make chicken tender. We hope that it will be useful to you and make you happier and younger the more you eat it.

Contents of this article

1. How to choose fresh chicken

2. What are the methods to make tender chicken?

3. How to marinate chicken

How to choose fresh chicken

Observe the color: The skin of fresh chicken is shiny, while the color of chicken that has been stored for a long time becomes darker.

Look at the eyeballs: fresh eyeballs are plump, while long-stored eyeballs are wrinkled and the lens is a little cloudy.

Smell: Fresh chicken tastes normal and has no peculiar smell, while long-stored chicken has some bad smell in the abdominal cavity.

Look at the viscosity: fresh chicken is not sticky and has a slightly dry surface, while long-stored chicken has a dry and sticky surface.

Test elasticity: Fresh chicken is elastic and will recover when pressed with your fingers.

Generally, the soup after boiling fresh chicken is clear and transparent, with fat gathered on the surface and a fragrant aroma. However, the soup after boiling chicken that has been stored for a long time is slightly turbid, with fat dispersed on the surface.

What is the method of making tender chicken

Step 1: Marinate the Chicken

Put chicken, salt, cooking wine, dark soy sauce, egg white, and starch in a bowl, stir well and let stand for about 5 minutes. The amount of egg white is one-third, which can make the chicken tender. After stirring well, add 20 grams of starch to coat. This dish is based on traditional seasoning, adding some new elements to it - orange peel. Cut the orange peel into granules and set aside for later use. The preparation is done. In fact, eating oranges in this season is also very good. Oranges can promote the production of body fluids and quench thirst, and regulate qi.

Step 2: Mix the sauce

The taste of the fried chicken is that of lychees, sweet and sour. The taste is very easy to master. Just control the ratio of sugar and vinegar. Put 5 grams of salt, 1 spoon of sugar, 1.5 spoons of vinegar, 1 spoon of soy sauce, 1 spoon of light soy sauce, 1/2 spoon of dark soy sauce, and 1.5 spoons of water starch in the bowl of sauce and mix well. The bowl of sauce is ready. The ratio of sugar to vinegar is 1:1.5. In traditional cooking, fried chickens are fried. Today, Shuang'er will teach you to use the water-slip method to make the chicken raw, and then fry it, so as to ensure the texture and taste of the chicken. It is also an operation that is easy for novices to get started. If you fry it directly in a pan, it will easily be overcooked.

Step 3: Chicken water slide

First, boil water and add salt in a pot, mainly to give the chicken a second taste. After the water boils, put the chicken in the pot. Do not stir the chicken immediately after putting it in the pot, so that the starch on the surface of the chicken can be gelatinized by the heat. After the chicken is shaped, gently slide it loose. The cooking time of the chicken is to put it in when the pot is boiling and then take it out when the pot is boiling. After taking it out, start frying the chicken!

Step 4: Fry the Chicken

Heat the pan and pour in oil. When the oil is 30% hot, add the chicken strips. The chicken will release some fat while frying. Pour out the excess oil. Add the scallion, ginger, and garlic and stir-fry until fragrant. Add the orange pieces, colored peppers, pickled peppers, and the prepared sauce.

How to marinate chicken

Ingredients 1: 1 three-yellow chicken (700-800g, try not to make it too big), 2 spoons of dark soy sauce, 4 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of maltose, half a lemon, half a scallion, 5 cloves of garlic, 5 slices of ginger, 4g of dried lemongrass, 1g of turmeric powder, 2 spoons of rice wine, salt to taste

Ingredients 2: 1 spoon of dark soy sauce, 1 spoon of honey, a plastic bag, 3 toothpicks, some tin foil

practice:

1. Wash the chicken, wipe off the water, and remove the head and claws.

2. Slice the ginger, chop the green onion, wrap the garlic, squeeze the juice of half a lemon, and cut the peel into dices.

3. Apply salt to the chicken's stomach, not too much, just spread it evenly. Stuff 2g of lemongrass, green onion, ginger and garlic into the chicken's stomach, and seal the chicken's butt with a toothpick (you can insert a lemon peel at both ends of the toothpick to prevent it from loosening).

4. Mix soy sauce, dark soy sauce, oyster sauce, maltose, lemon juice, 2g lemongrass, turmeric powder and rice wine.

5. Put the chicken into the mixture in 4 and massage for 5 minutes.

6. Prepare a plastic bag, put the chicken in it, and then pour the mixture in step 4. Squeeze out the air in the bag as much as possible to make the bag semi-sealed to facilitate the absorption of flavor.

7. Refrigerate for at least 12 hours, and it would be best if you can refrigerate for 24 hours.

8. After refrigerating for 1 day, take out the chicken, remove the seasoning on the chicken, mix a spoonful of dark soy sauce and honey, brush it on the chicken with a brush, and air-dry for 1-15 minutes.

9. Wrap the tips of the chicken wings and the roots of the chicken legs with tin foil to prevent them from getting burnt.

10. Preheat the oven to 200 degrees, set the hot air rotary mode, bake for 20 minutes, then turn to 170 degrees and bake for another 30 minutes.