Spicy chicken seems to be an ordinary home-cooked dish, but it can actually originate from the toast era. It can be a dish that often appears on the dinner table at home, or it can be a big dish that reflects the master's cooking skills at the banquet. This is a famous dish that most people know. It was first included in the Sichuan cuisine menu. At that time, it was called Guizhou chicken, and later it was gradually called spicy chicken, which spread to various regions.
Method for making spicy chicken
Spicy chicken raw materials:
300g of chicken wings, 50g of dried chili, chili granules 1 spoon, onion 1 5g, ginger 1 5g, garlic 1 5g, Shaoxing wine1spoon, soy sauce1spoon, sugar. Exercise:
1, wash the chicken and chop it into small pieces; Cut dried Chili into sections; Cut onion, smash ginger and slice garlic.
2. Marinate chicken pieces with Shao wine, sugar, salt, onion and ginger for at least half an hour.
3. Enlarge the fire in the wok, pour in half a pot of oil, and when it is heated to 50% to 60%, fry the chicken pieces; To fry the moisture on the surface of the chicken nuggets, take out the chicken nuggets when they shrink and fry until golden brown, control them to dry for later use, and take out the ginger slices with onion.
4. Leave 4 tablespoons of oil (about 50 grams) in the wok, heat it to 50%, add dried Chili, pepper, onion, ginger and garlic to stir fry, immediately add chicken pieces to stir fry, cook soy sauce, drip sesame oil, and finally add monosodium glutamate to stir fry evenly, and take out the pan.
Reminder: Don't cut the chicken too big, or it won't taste good. When frying, it is not delicious if it is too dry; Don't fry chicken pieces when dried peppers and peppers are just fried. The number of dried peppers and prickly ash increases or decreases according to your taste.