Chicken pop is a traditional dish in Shandong Province, which belongs to the Lu cuisine family. Cook with chicken and pork belly. It has the effect of replenishing the deficiency and nourishing the body, strengthening the spleen and appetizing. Chicken breast is meat on the inside of the chest and is shaped like a bucket. The meat is tender, delicious, nutritious and nourishing.
【Raw Materials】
Net belly 250 g, chicken breast 150 g. 1 southern wattle, 10 g cucumber. 750 grams of white oil (about 50 grams), 2 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of cooking wine, 30 grams of water starch, 40 grams of clear soup, 1/2 egg white, 10 grams of minced onion, ginger and garlic.
【Production process】
1. Slice the chicken breast into slices, put the egg white, salt and water starch to sizing for later, cut off the outer skin of the belly, slice off the white tendons inside, wash and cut the cross flower knife (the depth is 2/3 of the belly), and then cut into 3 cm square pieces, slightly sizing with water starch, cut the southern calf into thin slices, and cut the cucumber into willow leaves;
2. Put 30 grams of clear soup, refined salt, cooking wine, monosodium glutamate and water starch in a small bowl, mix with juice and set aside;
3. Put white oil in the spoon, when it is 60% hot, first put the chicken slices into it, and then put the belly down, use chopsticks to quickly pull out, decant the oil, leave a little oil in the spoon, put in the onion ginger and garlic minced, fry until fragrant, put the ingredients upside down, then pour in the mixed juice, quickly turn it evenly.
The dish is white in color, wrapped in oil, salty and crispy.
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