From selling box lunches to becoming a famous Chinese chef

Chapter 122 Traditional Sauce-fried Chicken (Second Update)

Feng Zhengming came to the kitchen and saw that not only the senior brother was doing it, but Zhang Lei and Yang Peng also got the opportunity to cook.

When they saw Feng Zhengming entering, Zhang Lei and Yang Peng suddenly felt nervous.

Li Huidong saw the two apprentices' nervousness and helped them explain to Feng Zhengming, their junior uncle.

"Zhang Lei and Yang Peng have made great progress during this period. I'm not asking them to come to your place to do experiments. It's because their skills have really improved that I let them do it."

After listening to the senior brother's explanation, Feng Zhengming happily asked: "Isn't this explanation a bit like the fact that there is no three hundred taels of silver in this place?"

But then Feng Zhengming said: "It doesn't matter, Master said, it's better to show off at home than to be embarrassed outside."

Li Huidong was immediately happy: "Hahaha, this is so right."

Then Li Huidong said to the two apprentices: "Tell your junior uncle what you two are going to cook tonight."

Zhang Lei and Yang Peng looked at each other, and then they told each other what they wanted to cook.

"I'm going to make fried chicken with sauce tonight."

"I'll make sweet-scented osmanthus meat."

When Feng Zhengming heard that Zhang Lei was going to make fried chicken with sauce, he couldn't help but smile and said: "Hahaha, Leizi is challenging himself today. This dish was cooked badly last time."

Zhang Lei was a little embarrassed to be said.

Feng Zhengming then encouraged: "Don't be nervous. We will eat it at home. Just go and cook it as soon as possible. Are you going to make my previous version today, or the traditional version that Master taught you?"

While peeling the walnuts, Zhang Lei replied: "I am doing the traditional version taught by Master."

Feng Zhengming nodded: "The traditional version is good, and the traditional version is more delicious."

Then Feng Zhengming said to Yang Peng: "You should also make good osmanthus meat."

Yang Peng nodded seriously: "I promise to do a good job."

After chatting with his two nephews, Feng Zhengming walked to his senior brother and stretched his head to take a look.

"Senior brother, what are you going to do with this yellow croaker?"

Li Huidong raised his eyebrows slightly and asked, "Do you still want to give some advice to Senior Brother?"

Feng Zhengming said: "How dare I? It's just out of curiosity."

Li Huidong smiled: "Don't be curious, you will know when the food is served. You'd better go and give advice to my nephew to see if their food is not bad."

Feng Zhengming turned his head and looked at it and said, "No, senior brother and apprentice are fine."

Having said that, Feng Zhengming still walked to the two apprentices.

First, let’s watch Zhang Lei make fried chicken with sauce.

Feng Zhengming's previous recipe for this dish was simplified and improved, and it is not a very traditional recipe.

Zhang Lei’s recipe today is a more traditional Shandong cuisine recipe.

The chicken is not made from chicken breasts, but from chicken legs.

The large chicken legs are deboned directly.

Watching Zhang Lei make a quick cut against the chicken leg bone to fully expose the chicken leg bone.

Use a knife to scrape the meat on the bone, cut off the bone close to the bone joint, then turn it over and press the knife to cut off the bone, and then the meat can be torn off the bone.

Remove the bones from the chicken legs and lay the chicken legs flat on the chopping board.

Use a knife to score the chicken legs first, then cut the chicken legs into pieces.

Because of the knife, the chicken legs are cut into slightly larger pieces to prevent the chicken legs from being scratched when starched.

Seeing this, Feng Zhengming suddenly asked: "Have you prepared anything to starch the meat?"

Zhang Lei was stunned for a moment when he heard this, and then replied: "The onion and pepper cooking wine is ready."

Feng Zhengming nodded when he saw it: "Okay, you continue."

Then Zhang Lei cut the bamboo shoots into thick slices and put them on the plate.

Also cut the onions, ginger, and garlic into rice-sized pieces. These are all ready. The first thing is to fry the walnut kernels.

Slowly fry the walnut kernels in cold oil in a pan until they are crispy and take them out.

In this way, the ingredients are all ready.

Start by basting the chicken.

Add onion and pepper cooking wine, and some soy sauce to give the chicken a base.

Mix it with your hands first, then add wet starch to it.

Zhang Lei did not use the water above, but grabbed the precipitated starch below and put it into the chicken. He also needed to add about one-third of the egg white.

Next, it is a process of grabbing, mixing and sizing, which needs to be grasped with hands and patted at the same time.

Let the chicken eat the pulp completely, and there should be no water left in the bowl at the end.

The chicken is basted.

Zhang Lei first boiled the bamboo shoots and green beans.

Then wipe the pot clean and pour plenty of oil into the pot.

When the oil temperature reaches [-]%, add the chicken for greasing.

Once the chicken is white, take it out and drain the oil.

Zhang Lei quickly mixed a bowl of juice, added a spoonful of onion and pepper cooking wine, a little salt, sugar, MSG, and some soy sauce. In order to enhance the color, he also added some sugar, and then added the soup prepared in advance and the cornstarch powder. .

When everything was ready, Zhang Lei began to prepare the sauce-fried chicken.

Add the minced onion, ginger, and garlic to the pot and sauté until fragrant, then add the sweet noodle sauce into the pot. Stir-fry the sweet noodle sauce quickly, and add a little bit of soup to allow the sweet noodle sauce to spread.

When the sweet noodle sauce is cooked, add the diced chicken, bamboo shoot slices and green beans to the pot.

Then turn on the high heat, pour the bowl juice into the pot, and start stir-frying.

While stir-frying, the sauce in the pan gradually thickens and completely coats the chicken.

Before serving, pour the walnut kernels into the pot and pour in a little peppercorn oil.

After stir-frying and taking it out of the pan, this plate of sauce-fried chicken is successfully completed.

Seeing the red and shiny diced chicken stir-fried in sauce, this time there was no more gravy or water on the plate.

It can be said that what Zhang Lei did was very successful.

Almost at the same time as Zhang Lei, Yang Peng's sweet-scented osmanthus meat also came out of the pot.

Seeing the dishes of the two apprentices of the senior brother, Feng Zhengming gave a thumbs up and said: "Okay, you have made great progress during this period. Senior brother should be proud of you."

When Li Huidong heard this, he glanced at the two apprentices and said, "Okay, hurry up and serve the food. Didn't my junior uncle already praise me? What are you waiting for?"

Zhang Lei and Yang Peng hurriedly carried the plates to serve the food.

After the two left, Li Huidong also started to take action.

He first used two long wooden chopsticks to poke into the mouth of the large yellow croaker and slowly stirred out all the internal organs in the fish's belly.

Seeing this scene, a dish instantly popped into Feng Zhengming's mind.

Is it possible that Senior Brother is going to make yellow croaker in soup tonight?
  When this dish appeared, Feng Zhengming was really a little shocked, but seeing that his senior brother had not prepared anything for filling the yellow croaker soup, he quickly understood that the senior brother was not making yellow croaker soup.

Sure enough, after Li Huidong stirred out the contents of the fish's belly, he rinsed the yellow croaker.

After wiping the water off the fish, Li Huidong began to cut the fish from its back.

Use the knife close to the backbone of the large yellow croaker, break the whole fish from the back, and chop off the middle fish bones.

In this way, the entire large yellow croaker is broken open from the back, the remaining internal organs are cleaned, and the internal fish bones are also sliced ​​off, resulting in a very smooth fish.

Feng Zhengming knew what his senior brother was going to cook.

The yellow croaker collapsed in the pot.

(End of this chapter)