Spicy chicken nuggets are Sichuan food, right? Geleshan spicy chicken in Chongqing is the most famous.

Raw materials:

A whole chicken or a box of drumsticks, Zanthoxylum bungeanum and dried capsicum (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar.

Exercise:

1. Cut the chicken into small pieces, mix well with salt and cooking wine, fry in an 8-layer hot oil pan until the appearance is dry and dark yellow, and pick it up for use. Cut dried peppers and onions into 3 cm long sections, and slice ginger and garlic.

2. Heat the oil in the pot to 7 layers of heat, add ginger and garlic, stir-fry until the smell begins to choke the nose, add the fried chicken pieces after the oil turns yellow, stir-fry until the chicken pieces are evenly distributed in the pepper, then sprinkle with onion, monosodium glutamate, sugar and cooked sesame seeds, and stir well.

note:

1. Pepper and pepper can be added according to your own taste, but in order to truly reflect the characteristics of this dish, it is best to cover all the peppers in the finished product on the chicken instead of a few peppers and peppers scattered in the chicken nuggets.

When frying chicken, you must sprinkle enough salt. If you add salt when frying the chicken, the salty taste will not enter the chicken, because the chicken shell has been fried and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, which will affect the taste.

The oil used for fried chicken must be very hot, otherwise the chicken will not be fried for a long time outside. Even if it is fried for a long time, it is really dry. It's dead meat. It tastes terrible and has no taste at all. Therefore, the heat must be large, and it is better to be crisp outside and tender inside.

Geleshan spicy chicken

This dish is a famous Jianghu flavor dish in eastern Sichuan, named after its origin in Geleshan. Dried Chili is not the main ingredient, but the main ingredient, which fully embodies the characteristics of Jianghu chefs. After careful improvement by chef Babu, its taste is more distinctive, and the finished dish is brownish red and shiny, soft, waxy and spicy. Salty, mellow and slightly sweet, it is unforgettable for eaters.

Main ingredients:

Chicken leg, green onion, dried Chili festival, pepper, salt, pepper, monosodium glutamate, sugar, vinegar, cooking wine, salad oil.

Production procedure:

1. Wash and dice the chicken legs, put them in a bowl, season with salt and cooking wine, and fry them slightly.

2. Put the pot on the fire. When it is 70% hot, pour the diced chicken and then pour it for later use.

3. Leave the bottom oil in the pot until it gets hot. Stir-fry dried chilies until they are brown and fragrant, pour in chicken legs, cook cooking wine, stir well, add salt, monosodium glutamate, pepper, sugar and vinegar, and cook the fresh soup until the diced chicken is soft. When the juice is dry, dismount and stir the onions evenly before serving.

Key operation points:

1, when frying dried peppers and peppers, the firepower should be small and the frying is excellent.

2. Cook a proper amount of fresh soup, so that the fried diced chicken will not be softened by too much water.

Nutritional characteristics:

Chicken is rich in protein, fat, iron, phosphorus, calcium, riboflavin and nicotinic acid. It can tonify qi and blood, nourish essence, and has a strong tonic effect. At the same time, the fat in chicken contains more unsaturated fatty acids, which is an ideal high-protein food for elderly patients with cardiovascular diseases.

The practice of super spicy chicken

Raw materials:

A whole chicken or a box of drumsticks, Zanthoxylum bungeanum and dried capsicum (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar.

Exercise:

1. Cut the chicken into small pieces and add salt.

Mix well with cooking wine, fry in an 8-layer hot oil pan until the appearance is dry and dark yellow, and pick it up for use. Cut dried peppers and onions into 3 cm long sections, and slice ginger and garlic.

2. Heat the oil in the pot to 7 layers, pour in ginger and garlic and stir-fry until the smell begins to choke the nose, then pour in the fried chicken pieces, stir-fry until the chicken pieces are evenly distributed in the pepper, then sprinkle with onion, monosodium glutamate, sugar and cooked sesame seeds, and stir-fry evenly.

note:

1. Pepper and pepper can be added according to your own taste, but in order to truly reflect the characteristics of this dish, it is best to cover all the chickens with pepper instead of a few peppers and peppers appearing in the chicken nuggets.

2. When the fried chicken is sprinkled with salt, it must be sprinkled enough. If you add salt when frying the chicken, the salty taste will not enter the chicken, because the chicken shell has been fried and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, which affects the taste.

The oil used for fried chicken must be very hot, otherwise the chicken will not be fried for a long time outside. Even if it is fried for a long time, it is really dry. It's dead meat. It tastes terrible and has no taste at all. Therefore, the heat must be large, and it is better to be crisp outside and tender inside.

[Gourmet] Spicy chicken nuggets

Ingredients: a chicken, dried Chili, pepper, pepper powder, Chili noodles, ginger, garlic, raw flour.

Exercise:

1, chicken chops, small pieces are appropriate, it will be easier to taste. Wash it clean, but rinse it with boiling water. Add salt (once enough), raw flour, soy sauce, pepper, pepper powder, Chili noodles, and more chicken essence, which is about three times as much as usual cooking (this is the key, not too little, less fishy smell, more greasy). Mix well and add some cooking wine. Let it soak for ten minutes.

2. In the process of pickling, cut the pepper into small pieces (tasteless), cut the ginger and garlic together, and start the pot.

3, come on, not too much, there is oil in the chicken, put all the seasonings in the second part. Stir-fried

4. Add the marinated chicken pieces and fry them together until the chicken is oily. In the meantime, you can add some pepper powder according to your personal taste. When the chicken is soft, it can be cooked.

Guizhou cuisine: spicy chicken

Raw materials and seasonings:

Roast a whole cock (about 2000g) with pepper, pepper, ginger, onion, garlic, salt, soy sauce, monosodium glutamate, cooking wine and rapeseed oil.

Production method:

1. Chicken is cut into 3cm square pieces, ginger is cut into 1mm thick pieces, garlic is cut into two or three pieces with a knife, and onion is cut into 5cm long pieces.

2. Add rapeseed oil to the oil pan and heat it to 80% heat. Stir-fry the chicken pieces until they are broken, and take them out of the container for later use.

3. Pour the bottom oil in the pot to 7 layers of heat, add ginger and garlic and stir-fry until fragrant, then add magnetic pepper and pepper, stir-fry until the oil is red, and pour in the fried chicken pieces. After the peppers are evenly distributed on the chicken nuggets, sprinkle with cooking wine, salt and soy sauce. When the chicken pieces are basically tasty, add the onion and monosodium glutamate and turn well.

4. Add broth or boiling water until the chicken pieces are basically submerged, cover the lid and simmer the juice out of the pot.

Key points of production:

1. Magnetized pepper is essential, otherwise the unique flavor of this dish will be lost.

2. The rooster should weigh about 3-4 kg. If it is a chick, you can save a small fire stew process. You can cook it when you fry it. When the chicken is older, the stewing time must be appropriately extended, otherwise the chicken will not debon.

3. When the chicken pieces are fried in the pot, they must be full of oil and simmered slowly.

Flavor characteristics: the oil color is red, and the chicken is spicy and delicious, with endless aftertaste.

Sichuan style diced chicken with Chili.

Main ingredients:

Chicken breast 1, soybean (or mung bean) 3 tablespoons, water chestnut 6 Liang.

Accessories:

Jiang Mo 2 tbsp, spicy bean paste 1 tbsp.

Seasoning:

1 tablespoon wine, sugar and black vinegar * 2 tablespoons soy sauce and water, 1 tablespoon white powder, a little sesame oil and monosodium glutamate.

Exercise:

1. Peel and cut chicken breast, add marinade, mix well and marinate for 20 minutes.

2. Cook and dice the water chestnut and blanch the edamame.

3. Add 2 bowls of oil to the pot, heat for 8 minutes, add the quick oil of diced chicken until it turns white, and take it out immediately.

4. Take an oil pan, stir-fry Jiang Mo with 3 tablespoons of oil, stir-fry the wine along the edge of the pan, then add spicy bean paste, horseshoe, diced chicken, edamame and seasoning, stir well and serve.

Cooking points:

1. When curing chicken breast, fully stir it to let the meat absorb water. Coupled with proper heat control, the fried chicken is as smooth as tofu.

2, water chestnut can be changed into bamboo shoots, which increases the taste, crisp and delicious.

Homemade recipe: diced Chili chicken.

200 grams of bamboo shoots, green bamboo shoots 100 grams (both winter bamboo shoots and cucumbers). 25 grams of pickled peppers. 60g of big oil, 20g of soy sauce cooking wine, 3g of monosodium glutamate, 3g of salt, 20g of white sugar 15g, 20g of wet starch, 5g of vinegar, 50g of onion, ginger and garlic, and a little soup.

Production process:

(1) Cut the bamboo shoot chicken into cubes 1 cm square, mix well with a little salt, soy sauce and cooking wine, paste with wet starch, and mix with a little oil.

(2) Cut the green bamboo shoots into cubes. Slice ginger and garlic. Chop pickled peppers for later use. Then make the opposite sweet juice with soup, onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch and monosodium glutamate.

(3) Heat the wok spoon with high fire and put it in big oil. When the oil is hot, add diced chicken and stir-fry until it is 80% cooked, then add green bamboo shoots and stir-fry. Then pour the appropriate sauce into the frying pan spoon, stir well after the juice is boiled, and add vinegar.

Features:

Red, tender, slightly sweet and delicious, it is one of the traditional Sichuan dishes.

Special Chili chicken diced.

Pepper diced chicken is famous for its quick frying and crispness. To cook this dish well, it is especially important to have more oil and more fire. Only through such rapid frying can the chicken stay fresh and tender.

Of course, the main raw material of diced Chili chicken is diced chicken, and there are peanuts, red hot sauce, white sugar salt, soy sauce, onion, ginseng ginger, garlic, cooking oil and baking soda. The diced roast chicken is bright in color, fragrant and tender at the entrance, and the peanuts are crisp and fresh and slightly salty.

Spicy diced chicken [the name of a Chinese dish cooked with diced chicken and Chili]

Materials:

Half a catty of chicken breast (or chicken leg), 6 water chestnuts, green pepper 1 piece, onion 1 piece, ginger 1 piece, and 2 garlic.

Seasoning:

Hot bean paste 1/2 tablespoons

(1) Ingredients: 1 tablespoon rice wine, 1 tablespoon soy sauce, 1 tablespoon white powder.

(2) Ingredients: rice wine 1 tablespoon, soy sauce 1 tablespoon, water 1.5 tablespoons, sugar 2 tablespoons, vinegar 1 tablespoon, white powder 1 tablespoon, monosodium glutamate and sesame oil a little.

Exercise:

1. Dice chicken, add (1) seasoning and marinate for 20 minutes. Dice horseshoe, mince onion, ginger and garlic, and cut green pepper into small pieces.

2. Put 4 cups of oil in the oil pan, heat it for 7 minutes, and put the diced chicken into the oil.

3. Stir-fry shallots, ginger, minced garlic and spicy bean paste with 2 tbsp oil, add water chestnut, green pepper, diced chicken and (2) ingredients, and stir-fry over high heat.

Little secret recipe

1. Add 1 tbsp of oil to the marinated chicken before frying, and the diced chicken will not stick together when frying.

2. Seasonings (2) can be mixed first, and then the speed of quick frying can be controlled.

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

4. You can replace the water chestnut with half a cup of cooked peanuts, and then add stir-fry.

Spicy diced chicken [the name of a Chinese dish cooked with diced chicken and Chili]

Sichuan cuisine

Special Sichuan cuisine. Stir-fried chicken breast with pepper. Pickled pepper is a specialty of Sichuan and a unique seasoning of Sichuan cuisine. The color of diced Chili chicken cooked with it.

Raw materials: tender chicken breast 250g, pickled red pepper 20g, water chestnut 70g, vinegar 3g, sugar 2g, wet starch 20g, cooking wine 1 0g, soy sauce, ginger slices, garlic slices, broth10g, onion 35g and sesame oil15g.

In the production process, chicken is diced, wet starch and refined salt are added, mixed evenly, and diced water chestnut and ingredients are put into a hot frying pan for frying. /kloc-Drain the oil after 0/0 second, add pickled pepper, onion, ginger, etc. and stir well.

Mix sugar, cooking wine, soy sauce, wet starch, vinegar, etc. Pour it into the pot and stir fry a few times while it is hot.