Western style fried chicken chops 1, fried chicken chops with orange juice.
Kikkoman soy sauce 50g rice wine 1 tablespoon flour 100g cucumber 50g chopped green onion 20g kumquat 30g boneless chicken leg steak 300g.
working methods
1 1. The materials are ready. 2. Cut the chicken leg steak (the meat side) several times. 3. Add tortoise shell soy sauce and rice wine to cover the chicken leg steak. 4. Put 1 glass of water into the rice cooker and jump. 5. Slice cucumber and kumquat, and cut onion into chopped green onion. 6. Wrap the steamed chicken legs with flour. 7. Fry in the oil pan until golden brown. 8. Steamed chicken legs, the remaining tortoise shell glycerin soy sauce tastes more like chicken oil, then add kumquat, cucumber and chopped green onion and mix well. 9. Take the oil pan, clip the cucumber slices and pour the sauce.
Steaming chicken chops in an electric cooker can ensure that the chicken is not too old, and the chicken oil that flows out is also directly mixed in turtle shell soy sauce. The steamed chicken legs are covered with flour and don't need to be fried in the oil pan for too long. You can fry them golden brown.
Try it by Xiao Yu, an exclusive food appraiser, and match it with kumquat-flavored tortoise shell wangangol soy sauce. The skin is crisp and tender, the taste is excellent, and it is super appetizing!
4 100% pure brewing, without preservatives and monosodium glutamate, can be used with peace of mind and is necessary for every household.
The practice of fried chicken chops in western food II. Pan-fried chicken chops are made of a piece of sugar, salt, a little oyster sauce 1 teaspoon soy sauce 1 tablespoon sesame oil, a few drops of pepper, a proper amount of Jiang Mo, three slices of garlic and a large piece of white powder depending on the amount of muscle breast meat.
1 First, treat the chicken breast and cut it into your favorite size.
The meat is too thick, so cut it thinner.
3 start cutting
4 put the seasoning in.
5 Add a little water, mix well, cover with plastic wrap and marinate in the refrigerator for more than 30 minutes.
6 muscle chest wrapped in some white powder. Put oil in the hot pot, fry the peeled side first, spray oil carefully, change the face for about two or three minutes, and you can go out of the pot.
The practice of fried chicken chops in western food 3. Thai sweet and sour mango salad+fried chicken chops.
Lemon or lime juice 1/2 tbsp sugar, 4 tbsp fish sauce, 2 tbsp olive oil 1 tbsp coriander, sesame, a little red bell pepper 1/2 green mango 1 brown sugar soy sauce 1: 1:2 Mix garlic 4-5 and beat chicken breast 65438+.
working methods
1 Cut the chicken chops several times, cover them with a layer of plastic wrap, and pat them flat, which will loosen the muscle tissue and help improve the taste. Put them in a chain bag with the marinade and refrigerate for 6 hours or overnight.
When you want to eat, fry the chicken chops in medium heat and add a little olive oil.
3 First, stir the salad dressing evenly in a small bowl, put it in the microwave oven 15 seconds to dissolve the sugar until there are no particles, and put it in the refrigerator for refrigeration.
Peel the mango, cut the pulp on both sides into strips with equal thickness, and cut the red bell pepper into thin strips. Put it in a large bowl or mixing bowl, add coriander, pour in salad dressing, and take the salad out of the plate immediately after tripping twice. Don't let the mango soak in the sauce, or it will taste bad if it softens.