Xinjiang Saute Spicy Chicken
1. Authentic saute spicy chicken, chicken pieces must be big. If you cook them at home, you can chop them up a little. After chopping, soak in clear water for about 20 minutes. Soaking them in clear water is the simplest and most effective way to remove fishy smell. Although blanching is effective in removing blood, it is easy to lose chicken oil and the dishes are not fragrant enough.
2. The soaked chicken pieces become tender and elastic, so we wash them with running water several times, and then squeeze out the water for later use.
3. Then we prepare auxiliary materials. Cut two potatoes evenly into hob blocks and soak them in clear water to avoid oxidation and blackening. One green pepper and one red pepper are cut into hob blocks to add color to the dish, two green onions are cut into sections, Chinese cabbage is cut into sections, and the sediment is washed and cut into sections with clear water.
Slice ginger into a bowl, add a few fragrant leaves, an star anise, a handful of dried peppers and a handful of green peppers, and then prepare a proper amount of Huimian Noodles for later use. The emblem is shorter and thicker, which is very similar to the belt surface. Here in Henan, people often use the emblem instead.
4. After all the ingredients are ready, we start cooking. Add the pan to the vegetable oil sliding pan, pour out the hot oil after sliding the pan, and then add the cold oil. When the oil temperature is 50% hot, add the spices such as ginger and pepper, and stir-fry until the pepper skin is slightly shiny and red. Pour in the chicken pieces and stir-fry for 3 minutes, and stir-fry the water in the chicken pieces to give a fragrance.
5. When the chicken pieces spit out a lot of oil, put a few crystal sugar after smelling the meat, break the crystal sugar and stir-fry until all the crystal sugar melts, add two spoonfuls of bean paste, stir-fry the colors of bean paste and red oil, and color the chicken pieces. If the color is not rosy enough, pour in a little soy sauce and stir-fry evenly.
6. Then pour 10g cooking wine along the side of the pot to remove the fishy smell, continue to stir fry for a few times, and take away the fishy smell by alcohol volatilization. At this point, the chicken pieces have been fried to 70% maturity, and an appropriate amount of water is added to the pot, and the amount of water should not exceed the chicken pieces.
7. Add 10g soy sauce, 4g salt and 3g white sugar to make it fresh. Pour the potatoes into the pot and stew together. Potatoes can make the soup thicker and more fragrant. After the fire boils, turn to medium heat for stewing 10 minutes.
10 minutes later, take out the seasoning in the pot, turn to high fire to collect the juice, then add the onion and green pepper, add a proper amount of chicken essence to taste, press the green pepper and onion under the chicken nuggets, simmer for 1 minute, and stew the green pepper until it is broken, and the onion flavor can be eaten.
8. Generally, when the chicken nuggets are almost finished, use both ends of Lamian Noodles slices by hand, and don't pull them too thin. If it is a little thicker, it will be more chewy. When the noodles are all floating and the white hard core is about to disappear, put some Chinese cabbage or spinach and scald it a little.
Technical points:
1. It is better to use soaking instead of blanching to avoid the loss of chicken oil and the dishes are not fragrant enough.
2. It is best to fry the sugar color in advance, which is convenient for observing the color and avoiding frying.