How to make dry pot chicken tender
Dry pot chicken is a classic Sichuan dish that is loved by diners for its spicy and tender taste. However, when many people try to make it at home, they often encounter the problem that the chicken is not tender enough. This article will combine the popular cooking techniques and hot content on the Internet in the past 10 days to provide you with a detailed analysis of how to make tender and delicious dry pot chicken.
1. The key to material selection
To make tender and tender dry pot chicken, selecting ingredients is the first step. The following are recommended food choices:
| Ingredients | Recommended choice | Reason |
|---|---|---|
| chicken | Chicken thighs or breasts | Chicken thighs are more tender and chicken breasts have less fat but care must be taken when marinating |
| side dishes | Potatoes, lotus root slices, celery | These side dishes hold up well to cooking and absorb the soup |
| Seasoning | Bean paste, dried chili pepper, Sichuan peppercorns | Classic Sichuan seasonings to enhance the flavor |
2. Pickling techniques
Marinating is a key step to ensure tender chicken. The following are the pickling methods that are hotly discussed on the Internet:
| pickling ingredients | Dosage | function |
|---|---|---|
| cooking wine | 1 tablespoon | Remove the fishy smell |
| light soy sauce | 1 tablespoon | seasoning |
| starch | 1 teaspoon | Lock in moisture |
| egg white | 1 | Make chicken more tender |
3. Cooking steps
1.Preprocessing:Cut the chicken into bite-sized pieces and marinate according to the above marinating method for at least 30 minutes.
2.Fried:Pour an appropriate amount of oil into the pot, when it is 60% hot, add the chicken, fry quickly until the surface is slightly brown, then remove. This step makes the chicken crispy on the outside and tender on the inside.
3.Stir fry:Take another pot, add bean paste, dried chili pepper, Sichuan peppercorns and other seasonings and stir-fry until fragrant, then add the side dishes and stir-fry.
4.Stew:Put the fried chicken into the pot, add a small amount of stock or water, and simmer for 3-5 minutes to allow the chicken to fully absorb the flavor.
4. Tips that are hotly discussed on the Internet
| Skills | Source | Effect |
|---|---|---|
| Add a little baking soda to marinate | Food Blogger "Kitchen Master" | Makes chicken more tender |
| Coat with a thin layer of starch before frying | Hot posts on cooking forums | Keep chicken hydrated |
| Finally, drizzle a little sesame oil | Famous chefs share | enhance aroma |
5. Frequently Asked Questions
1.Q: Why is my dry pot chicken always so hot?
A: It may be that the marinating time is insufficient or the heat is too high. It is recommended to marinate for at least 30 minutes and control the oil temperature at 160-180°C when frying.
2.Q: Can chicken breast be used instead of chicken thigh?
A: Yes, but please note that chicken breasts are more likely to become woody. It is recommended to add egg white or baking soda when marinating.
3.Q: Can dry pot chicken be made without adding chili pepper?
A: Yes, but it will affect the traditional flavor. If you don’t like spicy food, it is recommended to reduce the amount of chili pepper instead of omitting it completely.
6. Conclusion
To make tender and tender dry pot chicken, you need to pay attention to three key aspects: material selection, marinating and heating. With reasonable marinating methods and appropriate cooking techniques, you can make delicious dry-pot chicken at home that is just as delicious as the restaurant. I hope the detailed analysis in this article can help you solve the confusion in cooking and enjoy the fun of delicious food.
According to the hot content on the Internet in the past 10 days, "How to make meat more tender" is one of the most talked about cooking topics, with chicken processing methods being the most discussed. Mastering these techniques can not only make dry-pot chicken, but can also be applied to other chicken dishes.
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