The practice of chicken of authentic left Zong Tang, how is the most authentic practice solution _ done delicious
Review ～ of big burst of life of beautiful theatrical work
Wanting suddenly to taste this Zun Zongtang chicken is flavour after all!

(measure of scrutiny wanting detailed and small stick person ～ )

1. because is him blast bad to perhaps change a recipe to be blamed,do not go at cookbook? Thank! ! ! !
2. acid is sweet taste, do not like not to try please, lest waste feeds capable person.

With makings 

Drumstick
 1 (300g is controlled)
Yoke
 1
Amylaceous
 Right amount
Do chili
 8 ～ 10
Garlic powder
 5 valve
Jiang Mo
 Right amount
Caraway
 Right amount
Condiment juice
White vinegar
 2 spoon (20g)
Clear water
 2 spoon (20g)
Soy
 1 spoon (10g)
White sugar
 20g
Salt
 3g

The practice of Zun Zongtang chicken 

  1. What preparation requires data

    The practice measure of Zun Zongtang chicken 1

  2. Drumstick flesh goes bone is cut agglomerate, reserve equably with yoke agitate (the prescription Www.goodfoodmethod.com/recipe/102132438/ that uses other hutch friend)

    The practice measure of Zun Zongtang chicken 2

  3. The starch that wrap divide evenly leaves oily boiler (the moisture after using chicken to mix yoke and viscosity)

    The practice measure of Zun Zongtang chicken 3

  4. Oily boiler 240 degrees (heat up most probably) time approves blast of gallinaceous piece conflagration to come golden yellow crisp

    The practice measure of Zun Zongtang chicken 4

  5. After fish out accuses oil, reserve

    The practice measure of Zun Zongtang chicken 5

  6. all flavoring (garlic of clear water of salt of sauce of white sugar white vinegar piece) divide evenly of the agitate in putting a bowl reserves

    The practice measure of Zun Zongtang chicken 6

  7. Hot pot has oil, fast stir-fry before stewing fries medium baking temperature dry chili (chili is small juice falls quickly after becoming angry, prevent chili to fry paste to blacken)

    The practice measure of Zun Zongtang chicken 7

  8. Enter condiment quickly juice, conflagration is fried to condiment juice is concentrated stiff

    The practice measure of Zun Zongtang chicken 8

  9. Enter gallinaceous piece to break up fry even, make juice of the condiment on its wrap up

    The practice measure of Zun Zongtang chicken 9

  10. Fire involves before giving boiler, add a few caraway to break up fry a few times can

    The practice measure of Zun Zongtang chicken 10

  11. Place dish! Finish ～

    The practice measure of Zun Zongtang chicken 11

Small stick person

Process of 1. attune juice is OK oneself are tasted below, according to oneself taste moves acid sweet degree
Starch is not entered directly after 2. chicken and yoke agitate, after can bringing about gallinaceous piece deepfry insufficient crisp
3. fried chicken piece when should leave boiler group by group, do not one-time fall
4. receives juice process to want conflagration to receive juice quickly, become the chicken that stew otherwise ～ is insufficient crisp!
5. had better choose drumstick flesh and need not pigeon breast flesh, drumstick flesh is vividder than pigeon breast flesh, mouthfeel is better.
2020-03-09
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