Geleshan spicy chicken is one of the famous specialties in the mountain city of Chongqing.
Geleshan spicy chicken is not a foreign spicy chicken, nor is it diced Chili chicken; It's fried chicken, full of dried peppers. There are two theories about the original preparation of this dish. One said that it was created by two apprentices in a small restaurant in Geleshan in the early 20th century. Another way of saying it is that similar time and the same place were just created by an old lady. Although there are differences between the two versions, there seems to be no doubt that this dish originated in Geleshan. Whether it was developed by mentoring or created by the old lady. The important thing is that this dish is really delicious. Authentic practice, pepper is morning pepper from Sichuan or Guizhou, and chicken is native chicken from Geleshan. That taste is naturally much better than the chicken we usually buy on a large scale.
Its characteristics:
Bright color, the plate full of oil red pepper accompanied by happy diced chicken, seems to tempt and test the diners' stomachs. If you close your eyes and smell the spicy and warm smell on your nose again, the most primitive desire will be aroused mercilessly, and you will take a bite at once. It is too spicy. Shit! Soft, crisp and slightly sweet, full of mouth. . . . . . In a blink of an eye, a dozen pairs of chopsticks are looking for meat in the Chili group!
Exercise:
Geleshan spicy chicken
Materials:
250g of chicken, 300g of oil, 30g of pickled pepper in Sichuan, 50g of dried pepper150g (chaotian pepper is the best), 50g of pepper, 20g of cooking wine, 20g of soy sauce, 5g of monosodium glutamate, 0g of salt15g, 30g of Sichuan hot sauce and a little onion ginger.
Exercise:
1 Cut the chicken into1.5–2cm square pieces. Slice ginger, shred onion and shred dried pepper.
2 Put the chicken in a bowl, add soy sauce, cooking wine, monosodium glutamate, salt, a little Jiang Mo and a little pepper. Mix well and marinate for 25-30 minutes.
Pour 300 grams of oil into the pot. After heating, fry the chicken pieces. Stir-fry until it is ginger, take it out and leave it for a while, then stir-fry. Then drain the oil in the pot for later use.
Leave a little oil in the pot and heat it on high fire. Add onion ginger, Sichuan pickled pepper and hot sauce and stir-fry until the chicken pieces are evenly covered with sauce. After 2 -3 minutes, put the dried pepper and pepper into the pot. After 2 minutes, turn to medium heat and continue to stir fry. When the oil in the pot is almost absorbed, and the peppers and prickly ash are burnt, you can go out of the pot.
The practice of Geleshan spicy chicken
Materials:
250g of chicken, 300g of oil, 30g of pickled pepper in Sichuan, 50g of dried pepper150g (chaotian pepper is the best), 50g of pepper, 20g of cooking wine, 20g of soy sauce, 5g of monosodium glutamate, 0g of salt15g, 30g of Sichuan hot sauce and a little onion ginger.
Exercise:
1 Cut the chicken into1.5–2cm square pieces. Slice ginger, shred onion and shred dried pepper.
2 Put the chicken in a bowl, add soy sauce, cooking wine, monosodium glutamate, salt, a little Jiang Mo and a little pepper. Mix well and marinate for 25-30 minutes.
Pour 300 grams of oil into the pot. After heating, fry the chicken pieces. Stir-fry until it is ginger, take it out and leave it for a while, then stir-fry. Then drain the oil in the pot for later use.
Leave a little oil in the pot and heat it on high fire. Add onion ginger, Sichuan pickled pepper and hot sauce and stir-fry until the chicken pieces are evenly covered with sauce. After 2 -3 minutes, put the dried pepper and pepper into the pot. After 2 minutes, turn to medium heat and continue to stir fry. When the oil in the pot is almost absorbed, and the peppers and prickly ash are burnt, you can go out of the pot.
The following is my favorite method of spicy chicken, which is also shown in the above picture (it seems to be Chongqing spicy chicken. It is said that there are at least six methods of spicy chicken, which makes me dizzy)
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.
Geleshan spicy chicken
Raw materials:
1: A rooster weighing about a catty is cut into thumb-sized pieces.
2: half a catty of red pepper, plus two or two peppers.
3: One or two garlic (peeled) and a little ginger.
4: salt; White sugar; A little yellow rice wine, half a catty of salad oil or vegetable oil.
Cooking method:
1: Heat the oil to the maximum, then heat the salad oil or vegetable oil until 89% cooked, and put the garlic in the pot for about 56 minutes. The purpose of this is to put peeled garlic into the oil.
2: Pour the diced chicken into the pot, then add pepper and pepper, salt and ginger, and keep stirring.
3: The fire turned into a medium fire. When the pepper is slightly black and zoomed, add sugar and yellow wine to eat.