Guizhou spicy chicken?

Guizhou spicy chicken is a very unique local traditional dish. Compared to the crispy spicy chicken fried with dried chili peppers in Hunan, Chongqing and other places, I prefer Guizhou spicy chicken. It is made from glutinous rice cake, chili pepper and chicken stir-fried together. The flavors of the two ingredients blend together, making it fragrant and glutinous, with a long aftertaste. It will be more outstanding after being left overnight.

Ingredients?: Half a native chicken, about 3 pounds of Guizhou Huaxi pepper (slightly spicy and very fragrant), 90 grams of Guizhou Zunyi millet spicy (super spicy and very fragrant), 30 grams of rapeseed oil, plenty of Pixian douban, 4 spoons 3 heads of ginger, 10 heads of garlic, 7 small chives

Spices (star anise, cinnamon, grass fruit), a little each, 10 peppercorns, a little salt, a little white pepper, a little rice wine, a little sugar, a little MSG (optional)

How to make Guizhou Spicy Chicken?

Huaxi Chili Pepper 90g

Zunyi Millet Spicy 30g

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Rinse the peppers, pour them into a pot and bring to a boil, then cook for another 10 minutes.

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While cooking the peppers, we wash all the spices, smash the strawberries, and soak them in rice wine to prevent the spices from becoming fragrant before they are cooked. Stirring occurs.

Cut the ginger, cut the garlic in half, and prepare the Pixian Douban.

Take out the cooked chili peppers, drain them, and crush them with a blender.

When beating the chilies, you can also add ginger and garlic, but I like the glutinous texture after the garlic is cooked. And in the subsequent processing tips, ginger is needed to prevent the chicken from sticking to the pan, so I just smashed the peppers.

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Chop the chicken into about 3 cm pieces, there is no need to season it in advance.

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Add a lot of oil to the pot, add the ginger cubes and sauté until fragrant, then add the chicken, then pour in the rice wine and stir-fry together.

Fry the chicken until the skin is golden brown. Do not fry it too dry. Guizhou Spicy Chicken pays attention to the fragrant and glutinous texture. If it is too dry, it will not be glutinous.

If you have a pressure cooker, spread the green onion and ginger on the bottom of the pot, pour in the chicken, do not add water, put the pressure cooker on steam and press it for 4-6 minutes. I use a cast iron pan if I don't have a pressure cooker.

Note: The amount of onion and ginger can be larger, because I only have this amount at home. The order is very important, first cover with ginger slices, then green onions. There are three advantages to doing this: ① The chicken will not directly contact the bottom of the pot, preventing it from burning; ② The onion, ginger and chicken themselves have moisture, so it is feasible for us to not add water to the cast iron pot; ③ The onion and ginger are heated at the bottom of the pot and mix with the chicken The mixture of fats and oils can produce a rich aroma;

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Place the onion and ginger on the bottom of the pot in turn, pour in the chicken, cover and lower the heat to the minimum and simmer for 20- 30 minutes (if it’s not a native chicken, 20 minutes should be enough). Scoop up the braised chicken, pick out the green onions and discard.

Pay attention to the key words here: cast iron pot, add onion and ginger, minimum heat, time is not the most important point. The most important thing is that when you smell a faint burnt aroma in the pot, turn off the heat and start the pot. Don't let the chicken burn.

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Pour the remaining oil from the fried chicken into the pot. If the amount is not enough, add some more, add the spices soaked before and stir until fragrant, then Add the Sichuan peppercorns and stir-fry until fragrant, then add the glutinous rice cake peppers and stir-fry until fragrant. If you don't like too much chili pepper in the glutinous rice cake, you can scoop out half of the minced chili pepper before adding the chicken, or scoop out all of the chili pepper, leaving only the oil.

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Because we have already simmered the chicken, so pour it directly into the pot, add garlic, and stir-fry over low heat. No need to add water. . If the amount of oil is too low, you can add some water, but not too much, as long as it can cover the chicken.

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When the water is almost dried up, we will season it. Pour in the Pixian bean paste first, then add the white pepper, salt, and sugar. Why do you add these seasonings last? Because the salty seasoning is added too early, the spicy chicken will obviously stick to the pan. If the stir-frying is not done in time, it will stick to the bottom of the pan and affect the taste.

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Finally, you can add some MSG. If you don’t like it, you don’t have to add it at all. But after the spicy chicken is fried, it will really taste much better if you leave it overnight and then eat it, so please don’t eat it all right out of the pan, okay? !

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Tips

1. Step 4: Soak the spices in rice wine in advance to reduce the risk of frying;

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2. Step 11: Put green onion and ginger on the bottom to prevent the chicken from sticking to the bottom of the pot;

3. Step 12: Whether you use a pressure cooker or a cast iron pot, it is to stir up the meat. While making the chicken fragrant, shorten the cooking time in order to maintain the fragrant and glutinous texture of the chicken;

4. Step 13: How much of the stir-fried glutinous rice cake pepper should be left in the pot depends on your preference;

5. Step 15: The salty seasoning should be added last, mainly to prevent sticking to the pan;

6. Step 16: Guizhou Spicy Chicken is ready, it must stay overnight It’s delicious;

Note: If you are not a kitchen veteran and don’t have a good grasp of the heat, you can skip steps 11-12 and go to step 13 for stir-frying.