Desert Sand Chicken

Desert Sand Chicken

　　"Desert Sand Chicken" is a popular innovative dish in recent years. It gets its name because the surface of the cooked chicken looks as if it's coated with a layer of sandy dust.

　　Cooking method: Fried

　　Flavor profile: Salty, savory, slightly spicy

　　Main ingredient: One approximately 3.5-pound free-range chicken

　　Side ingredients: Garlic paste, breadcrumbs, green and red bell pepper minced

　　Seasonings: Salt, monosodium glutamate, chicken essence

　　Preparation process:

　　1. Use a locally raised free-range chicken, about 3.5 pounds, and braise it over low heat for about two hours.

　　2. Remove the braised chicken and air-dry it for two hours. Brush with crispy skin glaze, then deep-fry until golden and crispy. Cut into pieces and plate.

　　3. Sprinkle with golden sand (golden sand mixture: garlic paste fried until golden, mixed with green and red bell pepper minced, and an appropriate amount of cumin powder).

　　Flavor characteristics:

　　Golden in color, tender and fragrant on the palate, with a unique taste and crispy texture.

　　Key points in preparation:

　　1. When slaughtering the chicken, ensure all the blood is drained. Scalding the skin with hot water will make it crispier.

　　2. Cut the whole chicken into pieces and arrange it neatly.