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火锅脆皮鸡的做法

更新时间: 2020-08-17 00:00:00     

材料:母鸡一只000克,糖稀50克,水淀粉150克,米醋10克,料酒10克,花生油300克。做法:

1、鸡洗净,去皮、去爪;

2、将糖稀、水淀粉、料酒、米醋及清水调成稀浆,遍抹鸡身,钩住鸡颈,挂在通风处晾数小时;

3、锅上火,注入花生油,烧至五成熟,将鸡放在漏勺里,先舀一勺热油灌入膛内,然后再舀热油浇鸡体表面,反复浇炸,直至鸡身焦黄;

4、在熟肉板上剁成鸡块,码在盘内,头和翅复原状,周围可以水果围边,红樱桃点缀。根据就餐者需要,可随上花椒盐和糖醋汁。

关键词: 火锅 做法

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