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.
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