T/CZSPTXH 028-2018 Chaozhou Cuisine: Stir-fried Chicken with Scallions and Chili Peppers Cooking Process Specification

Scope

Scope: This standard specifies the raw materials, requirements, cooking utensils, production process, plating, sensory requirements, and optimal consumption time for the cooking process of Chaozhou dish "Stir-fried Chicken with Scallions and Pepper". This standard is applicable to the preparation of Chaozhou dish "Stir-fried Chicken with Scallions and Pepper". Main technical content: 7.1 Wash and debone the whole chicken, then cut it into pieces about 4 cm × 3 cm in size and mix it with cornstarch water (about 50% cornstarch). 7.2 Stir-fry the Sichuan pepper until fragrant, then chop the green onions into minced pieces. After cleaning the wok, heat the oil to 100℃–120℃ over medium-high heat. Fry the chicken pieces for about 1 minute, remove them, scrape off the excess oil, and stir-fry the minced scallions and pepper until fragrant. Then add the fried chicken pieces and stir-fry over high heat for about 2 minutes. Add the sauce (made by mixing monosodium glutamate, pepper powder, refined salt, sesame oil, and cornstarch water) and mix well. Remove from the heat and plate the dish (using a colorful plate decorated with fried pearl cauliflower around the edge).

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