Zuo Zongtang's Chicken Recipe

Health benefits

Chicken Legs: Maintaining Skin and Mucosal Health

White sugar: promoting blood circulation and removing blood stasis

Ingredients and materials

Two chicken legs

1 egg yolk

6 dried red peppers

300 grams of rapeseed oil

5 grams of salt

10 grams of soy sauce

15g of rice vinegar

15g white sugar

10 grams of soy sauce

30g of cornstarch

Two slices of ginger

3 cloves of garlic

5 grams of cooking wine

Two slices of lettuce leaves

A small amount of coriander leaves

Zuo Zongtang's Chicken Recipe

1. Remove the bones from the chicken leg and cut it into 2cm square pieces.

2. Use salt and cooking wine to stick and marinate for 10 minutes.

3. Use an egg yolk to mix the chicken chunks evenly. Scratch the egg yolk and fry the chicken pieces until they turn golden in color.

4. Cut the dried red pepper into sections, and cut the ginger and garlic into sections.

5. Mix rice vinegar, white sugar, soy sauce, ginger, garlic, and 10 grams of cornstarch with an appropriate amount of water to make a bowl sauce.

6. Heat up the oil in the wok and use 20 grams of cornstarch to evenly mix the marinated chicken pieces. Do not add cornstarch too early, otherwise it will not be crispy enough.

7. Heat the oil to 80% and fry the chicken pieces piece by piece until cooked. Remove and fry again when the oil temperature rises. Remove and drain the oil.

8. Leave some bottom oil in the pot and fry the dried red pepper over medium heat.

9. Pour the sauce into a bowl and cook until it becomes viscous and transparent.

10. Add the fried chicken chunks and stir fry until evenly coated with sauce.

11. Place two slices of lettuce leaves on the plate, which can be eaten with chicken chunks.

12. Plate and decorate with a few fragrant cabbage leaves.

Tips

When using cornstarch to stir fry chicken chunks, it is necessary to do so before adding oil to the pan, so that the fried chicken chunks are crispy enough. Lettuce was added by me, and it has a unique flavor when eaten with chicken chunks. For those who are afraid of oil, you can use oil absorbing paper to absorb the oil after frying the chicken chunks.

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