Crispy Chicken Salad Rice
by Qianmen Fengzhu
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Cut the chicken legs into sections after deboning.
2. Add appropriate amount of salt, soy sauce, cooking wine, sugar, thirteen spices, chili powder, and green onions to the cut chicken thighs. Stir well and marinate for 20 minutes.
3. Pour a small amount of oil into the pot.
4. After the oil is hot, pour in the beaten egg liquid and stir-fry.
5. After the egg is scrambled, add the rice.
6. Add a small amount of soy sauce and stir fry evenly.
7. Put the soy sauce fried rice out.
8. Marinated chicken thighs are coated with starch.
9. When the oil is 60% hot, add the starch-coated chicken thighs one by one.
10. Remove after setting.
11. Continue to heat up the oil, pour in the fried chicken, and fry for 1 minute. This is called "re-fried"
12. The fried chicken is more crispy.
13. Place the chicken on the fried rice and squeeze it with salad dressing.
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