What are the key points for the smoothness and tenderness of oily diced chicken
I want to make tender, smooth, shiny, non greasy, non shedding, and non fishy oily chicken cubes like those in restaurants. Every step is carefully considered
1、 Meat selection and knife modification: whether tender or not, starting from here
1. Choose chicken leg meat, then chicken breast
Chicken leg meat: high in fat, fine in fiber, naturally smooth and tender, no matter how stir fried,
I want to make tender, smooth, shiny, non greasy, non shedding, and non fishy oily chicken cubes like those in restaurants. Every step is carefully considered
1、 Meat selection and knife modification: whether tender or not, starting from here
1. Choose chicken leg meat, then chicken breast
Chicken leg meat: high in fat, fine in fiber, naturally smooth and tender, no matter how stir fried, it won't be greasy.
Chicken breast meat: cheap but easy to use, must be processed strictly according to the following steps.
2. Cut the cubes uniformly in size
Cut into small cubes measuring 1.2-1.5cm square.
Cutting is difficult to ripen and the lubricating oil is uneven; Too small to stir fry makes it old and easy to break.
3. Remove fascia and blood
The fascia must be torn off, otherwise it will become hard and rough after stir frying.
Chicken breast can be washed with clean water for 1 minute, and then squeezed dry with force - this is the key to removing fishy smell, adding flavor, and sticking paste.
2、 Starch: The soul step that determines smoothness and tenderness (the order cannot be disorderly)
Standard sizing process (follow to be tender)
1. Basic flavor
Chicken cubes+a little salt+white pepper powder+cooking wine
Mix until slightly sticky, let the meat taste first.
2. Lock water and soften
Add half an egg white and 1-2 tablespoons of corn starch
Stir in the same direction until the paste completely wraps around the meat and the surface is shiny.
Function: Form a protective film to prevent water loss during frying.
3. Seal the oil to prevent sticking and enhance brightness
Add 1 tablespoon of cooking oil and mix well. Let it stand for 10-15 minutes.
Function: It does not stick when lubricating oil, makes the pot more shiny, and has a smoother texture.
Formula: Season first → then paste powder → seal oil
3、 Lubricating oil: If the temperature is not right, all the previous efforts will be in vain
1. The oil temperature must be low
3-4% heat (approximately 100-120 ℃)
Put chopsticks in and there will be fine bubbles around, without making any noise or smoking.
2. Quickly spread the ingredients in the pot
After putting the diced chicken in the pot, gently push it aside with chopsticks and don't throw it all in.
3. If the color changes, immediately remove it
As soon as it turns white or takes shape, remove it and don't let it slide for too long.
Slippery for too long → out of water → getting old → generating firewood.
4、 Stir fry: fast, precise, and strong, cannot be stewed
1. Mix the bowl of juice in advance
Mixed soy sauce+oyster sauce+sugar+starch+water in advance.
Avoid finding seasonings when stir frying, and let the diced chicken age.
2. Stir fry the side dishes until they are raw
Stir fry cucumbers, carrots, green peppers, etc. first, then add diced chicken.
3. Stir fry over high heat for 10-20 seconds
Once the diced chicken is returned to the pot and the sauce is tightly wrapped, immediately remove it from the pot.
The pot is full of air and the meat is the most tender.
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