A whole chicken or a box of chicken thighs, peppercorns and dried chili peppers (1:4), scallions, cooked sesame seeds, salt, monosodium glutamate (MSG), cooking wine, cooking oil, ginger, garlic, sugar

Gele Mountain Chili Chicken

This dish is a famous East Sichuan rivers and lakes of flavors, because of the edge of the Gele Mountain and the so-called. Dried chili pepper is not the main ingredient is better than the main ingredient, fully embodies the jianghu chef "heavy-handed" characteristics. After the Banguo Buyi chef carefully improved its taste is more characteristic, the color of the dish is brownish-red and oily, the texture is soft, spicy taste is strong. Salty, fresh and mellow, slightly sweet, is an unforgettable delicacy for those who eat it.

Main ingredients:

Chicken thighs, horse ear onions, dried chili pepper, pepper, salt, pepper, monosodium glutamate, sugar, vinegar, cooking wine, salad oil, each appropriate amount.

Procedure:

1, will be cleaned chicken thighs into a ding into a bowl with salt, cooking wine code taste, micro-frying molding.

2, the pot on the fire, under the same burned to seventy percent of the heat, pour into the chicken diced slip cooked, decant for use.

3, the pot to stay in the bottom oil to hot, under the dry chili pepper fried to brown-red, under the pepper fried incense, pour into the chicken legs, cooking wine, bumps evenly add salt, monosodium glutamate, pepper, sugar, vinegar, cooking broth fried chicken ding back to soft. Juice dry, under the horse ear onion bumps evenly into the pot.

Operating points:

1, in the frying of dried chili peppers and peppercorns when the fire should be small, fried incense can be excellent.

2, cook the right amount of fresh soup, both to make the fried dry chicken back to soft, but not too much water.

Nutritional characteristics:

Chicken is rich in protein, fat and iron, phosphorus, calcium, riboflavin, niacin and so on. It can replenish qi and blood, nourish essence to fill the marrow, nourishing strong, while the fat in the chicken contains more unsaturated fatty acids, is the ideal high-protein food for elderly patients with cardiovascular disease

Super Spicy Chicken

Raw materials:

one whole chicken or a box of chicken thighs, peppercorns and dried chili peppers (1:4), green onions, cooked sesame seeds, salt, monosodium glutamate (MSG), cooking wine, cooking oil, ginger, garlic, white sugar

Practice:

1. Cut the chicken into small pieces and mix with salt

and cooking wine, and then put into 8 layers of hot oil pan frying until the appearance of the dry into a deep brown, then removed for use. Cut the dried chili pepper and green onion into 3 cm long pieces, and slice the ginger and garlic.

2. pot of oil to 7 layers of heat, pour ginger and garlic stir fry flavor into the dry chili peppers and peppercorns, stir fry until the smell begins to choke, the oil becomes yellow and then poured into the fried chicken, stir fry until the chicken evenly distributed in the chili peppers sprinkled with green onion, MSG, sugar, cooked sesame seeds, stir fry and then take off the pot can be.

Note:

1. Chili and pepper can be added to their own tastes, but in order to reflect the original flavor of this dish's characteristics, the finished product is the best chili pepper can be all the chicken cover, rather than chicken pieces of sporadic appearance of a few chili peppers and peppers.

2. fried chicken to chicken salt, be sure to sprinkle enough, if the fried chicken and then add salt, salt flavor is not into the chicken, because the chicken shell has been fried dry, the texture is relatively tight, salt can only adhere to the surface of the chicken, affecting the flavor.

3. fried chicken with the oil must burn very hot, otherwise the chicken went down for a long time on the outside will not be fried dry, even if you wait for half a day to fry dry, it is really dry, a bunch of dead meat, very hard to eat, no taste at all. So the fire must be big, outside the fried crisp, inside is relatively tender.

[Food] spicy chicken

Materials: chicken, dried chili, pepper, pepper powder, chili powder, chili powder, ginger, garlic, cornstarch

Practice:

1, chicken chopped, small pieces are appropriate, into the flavor will be relatively easy. Wash clean, but with boiling water over a bit. Add salt (to put enough at a time), cornstarch, soy sauce, pepper, pepper, chili powder, chili powder, and then add more chicken essence, is usually about three times as much as cooking (this is the key, can not be too little, less a fishy, more greasy panicky) mix well, you can add the appropriate amount of wine. Put aside to marinate for ten minutes.

2, marinated in the process, cut the chili pepper into a small section of a small section (not cut into the flavor), ginger, garlic, cut together, start the pot.

3, add oil, not too much, the chicken naturally has oil, put all the seasonings in the 2nd part. Stir fry the flavor.

4, add the marinated chicken pieces together, until the chicken oil, during which you can add a little pepper according to personal taste, the chicken has been fluffy can be out of the pot.

Guizhou flavor dishes: spicy chicken

Raw materials and seasonings:

A whole rooster (2000 grams or so) Magnetic chili pepper, peppercorns, ginger, scallions, garlic, salt, soy sauce, monosodium glutamate, cooking wine, rapeseed oil in moderation.

Methods:

1. Chicken cut into 3 cm square small pieces, ginger cut into 1 mm thick slices, garlic discernment with a knife to break two to three slices, scallions cut into 5 cm long section.

2, frying pan with canola oil to 8 percent heat, the chicken pieces to join the stir-fry until raw and then use a container to serve.

3, the pan of oil poured to 7 layers of heat, pour ginger and garlic stir fry flavor into the magnetic poi chili pepper and pepper, stir fry until the oil is red, pour into the chicken stir fry, chili pepper evenly distributed in the chicken pieces sprinkled with cooking wine, salt, soy sauce, and then basically chicken flavor, add green onion and monosodium glutamate and then turn well.

4, add broth or boiling water to basically submerge the chicken pieces, the pot with a lid and simmer over low heat to collect the juice can be pot.

Making points:

1. Magnetic pepper is essential, or lose the unique flavor of this dish.

2. rooster to choose 3-4 pounds or so, such as small tender chicken can be omitted with a small fire stew a process, fried into the flavor that you can start the pot, the chicken is big stewing time will have to be appropriately prolonged, otherwise the chicken meat is not away from the bone.

3. Chicken pieces of pan stir-fry must be a big fire oil enough, stewing time must be used with a small fire.

Flavor characteristics: oil color red, chicken spicy and delicious, aftertaste.

Sichuan-style spicy diced chicken

Main ingredients:

1 chicken breast, 3 tbsp green beans, 6 tbsp water chestnuts

Supplementary ingredients:

2 tbsp grated ginger, 1 tbsp hot bean paste

Seasonings:

1 tbsp wine, 1 tbsp sugar, 1 tbsp black vinegar*2 tbsp soy sauce, 2 tbsp water, 1 tsp cornstarch, Sesame oil, monosodium glutamate, a little each

How to make:

1. Skin the chicken breast, cut into cubes, add the marinade ingredients and mix well, marinate for 20 minutes.

2. Boil and dice water chestnuts, and blanch hairy beans.

3. Add 2 bowls of oil to a wok and heat to 8 minutes, then add the diced chicken and quickly add oil until white, then remove immediately.

4. In a frying pan, sauté the ginger in 3 tbsp oil, stir-fry the wine along the sides of the pan, then add the chili bean paste, water chestnuts, diced chicken, soybeans, and seasonings and stir-fry well.

Cooking points:

1, marinate the chicken breast, mix well, let the meat absorb moisture, coupled with good control of the fire, the chicken stir-fried smooth and tender as tofu.

2, water chestnuts can be changed to diced bamboo shoots to increase the taste, crisp and delicious.

Home cooking recipe: spicy chicken

Bamboo shoots chicken 200 grams, green bamboo shoots (asparagus, cucumber can be) 100 grams. Pickled chili 25 grams. 60 grams of oil, soy sauce, cooking wine 20 grams each, 3 grams of monosodium glutamate, 3 grams of salt, 15 grams of sugar, 20 grams of wet starch, 5 grams of vinegar, 50 grams of green onions, ginger, garlic ****, a little soup.

Production process:

(1) bamboo shoots chicken cut into 1 cm square dices, with a little salt, soy sauce, cooking wine, mix well, with wet starch slurry good, and then mixed with a little oil.

(2) Dice the green bamboo shoots. Ginger and garlic are cut into slices. Mince the pickled chili peppers and set aside. Then use the soup, green onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch, monosodium glutamate opposite with a sweet sauce.

(3) with high fire frying spoon hot into the oil, oil hot into the chicken stir fry 8 mature when put into the bubble chili, then under the green bamboo shoots stir fry, and then to a good gravy juice is also poured into the frying spoon, the juice open and then stir fry evenly, drops of vinegar that is into.

Features:

Red color, tender, slightly sweet, fresh flavor, one of the traditional dishes of Sichuan.

Specialties Spicy Diced Chicken

Spicy Diced Chicken is known for its quick stir-fry and crunchiness. To make this dish well, it is especially important to have a lot of oil and a lot of fire, and only this kind of rapid frying can keep the chicken tender.

The main ingredient of diced chicken with chili sauce is of course the diced chicken, and the others are peanuts, red chili sauce, sugar and salt, soy sauce, green onion, ginseng and ginger, garlic, cooking oil, baking soda and so on. The burnt diced chicken is bright in color and tender in the mouth, while the peanuts are crispy and fresh and slightly salty.

Spicy Diced Chicken

Ingredients:

Half a catty of chicken breast (or thigh), 6 water chestnuts, 1 green bell pepper, 1 branch of green onion, 1 small piece of ginger, 2 pieces of garlic

Seasoning:

1/2 tbsp of Spicy Bean Sauce

(1) Ingredients: 1 tbsp of rice wine, 1 tbsp of soy sauce, 1 tbsp of tai pai dao (white powder)

(2) Ingredients: 1 tbsp rice wine, 1 tbsp soy sauce, 1.5 tbsp water, 2 tsp sugar, 1 tsp vinegar, 1 tsp cornstarch, MSG, sesame oil

Tips

1. Add 1 tbsp oil to the marinated chicken before stir-frying, so that the chicken won't stick together when stir-frying.

2. Seasoning (2), can be mixed first, in order to control the speed of the final stir-fry

3. Spicy bean paste can be increased or decreased according to personal taste

4. Water chestnuts can be replaced with half a cup of ripe peanuts, and then finally put into the stir-fry

Chicken with chili sauce

Originally from the Sichuan cuisine

Features Sichuan famous dishes. It is made by stir-frying chicken breast with chili peppers. Pickled red chili is a specialty of Sichuan and is a unique seasoning for Sichuan cuisine. With it cooked spicy chicken diced color

Checks Answer Person's Additions 2009-10-24 08:03 Guizhou version of spicy chicken spicy chicken is the most representative of Guizhou chili pepper spicy and fragrant personality, because the production process is unique, chili peppers and chicken stir-fried together, the fragrance of chili peppers penetrate into the chicken, the chicken juice into the chili peppers, two flavors intermingle with each other, but there is a clear difference in texture!

Guizhou version of the spicy chicken practice

1. dry chili soaked in warm water for 5 minutes, fishing, together with ginger, garlic, all chopped into very broken to be used!

2. Chicken boneless cut into inch diced size, under the frying pan frying dry moisture to be used!

3. with fried chicken oil to stay some (according to the amount of your chili book, spicy heavy oil more, spicy light oil less), will be chopped chili, ginger and garlic to cook. Eat spicy, on the sizzling raw point; afraid of spicy on the sizzling cooked!

4. chili pepper sizzling well, will be over the good oil of the chicken in the pot together with cooking! At the same time add salt (avoid soy sauce, monosodium glutamate)! If you are interested in Sichuan flavor, you can put a small amount of raw peppercorns to cook together!

Spicy chicken is a traditional Guizhou home cooking, almost every housewife will cook spicy chicken, each family's flavor is different. Nowadays, the well-known spicy chicken is reflected in the old Guiyang style of Longdongbao Chen and Xintianzhai Longdaiguo spicy chicken; one of the top ten famous dishes of Guiyang Xifeng Yanglang spicy chicken; Dianqian line on the Zichong spicy chicken; out of the province to open a branch of the Xingguan Road, green pepper chicken and so on.

By the way, the streets of Guiyang also specialize in those who save housewives frying a variety of spicy chicken stalls, fast action, taste homemade, fried and packaged home to eat directly, eat the meat, add soup to cook hot pot. You do not underestimate, stalls in front of a long line often waiting, which is also a spicy chicken spectacle.