Beijing Chicken
This is a classic Beijing home-style dish. The finished preparation has a golden hue, with chicken that is crispy on the outside and tender on the inside, featuring a perfectly balanced savory-sweet flavor.
Ingredients
Chicken thigh (boneless, cut into chunks)
150 g
Broccoli (cut into florets, washed, blanched in salted water, then shocked with cold water)
80 g
Black pepper powder
1 g
MSG
1 g
Cornstarch
30 g
Sugar
30 g
Fine salt
10 g
Vinegar
10 g
Spicy soy sauce
10 g
Egg
1
Water
100 g
Instructions
1
Step 1
Bone the chicken thighs and cut the meat into chunks. Marinate with fine salt, black pepper powder, MSG, egg, and cornstarch for 10 minutes. Heat oil until hot, then fry the chicken pieces until golden brown and remove them.
2
Step 2
Cut the broccoli into individual florets, wash them well, blanch in salted water, shock with cold water, and arrange them on a serving plate.
3
Step 3
Heat a pan with oil, then add sugar, vinegar, spicy soy sauce, fine salt, MSG, cornstarch, and water. Cook until the sauce thickens, add the fried chicken pieces and toss until well coated, then spoon everything onto the broccoli on the serving plate.
