Mashan spicy chicken is the treasure of Mashan. Mashan people love to eat chicken, and there is a saying that chicken can't be a feast. Boiled chicken is the most common chicken dish in Zhuang family, which belongs to soaked chicken. It is characterized by simple production, just cooked and not rotten, no ingredients, original flavor, and the native chicken raised in Dashishan area is the best.

raw material

Fat and tender spicy chicken 1 chicken (preferably about 1- 1.5 kg), a little onion, ginger, oil, pepper, salt and monosodium glutamate.

working methods

(1) Slaughter the chicken and cook it in a boiling soup pot (don't overcook it, usually 15 minutes). In the process of soaking chicken, the water should be raised twice, that is, once every 5 minutes. Immediately after raising, the water in the chicken cavity should be poured out and put back into the pot to keep the water temperature inside and outside the cavity consistent, so that it can be cooked evenly. Take it out, cut it into pieces, put it on a plate, put it on a Toma Evelle, and make it into the shape of a chicken.

(2) cutting onion and ginger into filaments;

(3) Pour the oil into a frying spoon, bring it to a boil with strong fire, sprinkle shredded ginger on the chicken, pour in hot oil, and then add shredded onion;

(4) put a little soup in the frying spoon, boil it on low heat, and add pepper and monosodium glutamate. Make juice and pour it on the chicken.

Features: the chicken is white and oily yellow, with the smell of scallion oil, and the chopped green onion is decorated with flowers. Dip in soy sauce or refined salt when eating. Authentic, smooth and smooth, it is suitable for both big banquets and small seats, and is favored by diners. It is one of the main recipes of Zhuang family banquet. In addition, Mashan spicy chicken can also be fried into slippery chicken, fried into crispy chicken, or stewed with snakes and cats into "dragon, phoenix and tiger" soup. However, now that wild animals are protected, soup is hard to taste.