The method of making explosive chicken rice flowers

Health benefits

Scallion: Promoting blood circulation

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Cooking wine: low protein

Ingredients and materials

200g chicken breast meat

1 section of scallion

2 slices of ginger

2 tablespoons soy sauce

2 tablespoons cooking wine

Moderate amount of black pepper powder

Salt in moderation

1 egg

Appropriate amount of breadcrumbs

Moderate amount of corn starch

Moderate amount of edible oil

The method of making explosive chicken rice flowers

1. Wash the chicken breast and remove the fascia. Cut it into blocks of appropriate size and place them in a container.

2. Add chopped scallions and shredded ginger, then add soy sauce, cooking wine, salt, and black pepper.

3. After mixing, cover with plastic wrap and marinate for at least two hours. Alternatively, marinate the previous night and refrigerate overnight to enhance the flavor.

4. Take out the marinated chicken chunks and place them in another container, then add an appropriate amount of starch and stir until the chicken is evenly coated with starch, being careful not to wrap the starch too thick.

5. Crack the eggs into a bowl and beat evenly, then prepare the breadcrumbs. Use chopsticks to pick up the starchy chicken chunks and dip them into the egg mixture, then roll them in the breadcrumbs and wrap them with breadcrumbs.

6. Wrap all the chicken pieces in sequence so that they are ready, and you won't be flustered when frying later.

7. Pour more cooking oil into the pot and heat it up to 80%. Put each piece of chicken into it and fry over high heat until done.

8. When the surface turns golden and crispy, remove and control the oil. Let it air dry for a moment before consumption.

9. A crispy and delicious explosive chicken rice pudding is ready, dip it in your favorite sauce and start!

Tips

The frying heat should not be too high. When you first put it in the pot, don't flip it too quickly. When the chicken rice flower is set, gently flip it back and forth with chopsticks. If the color is golden, you can remove it and control the oil.

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