The authentic method of stir-fried chicken in Sichuan cuisine. Stir-fried chicken in Sichuan cuisine is a traditional and famous dish. It tastes crisp and spicy, and you don't even have to spit bones if you have a good mouth. There are many ways to stir-fry chicken. Let's take a look at the authentic way to stir-fry chicken with Sichuan cuisine.
Authentic method of stir-frying chicken with Sichuan cuisine 1 method of stir-frying chicken with Sichuan cuisine.
Cut the chicken into small pieces after washing.
Cut the pepper into small pieces, shred the ginger, cut the onion, and slice the garlic for later use.
Put about 100g oil into the pot, and when the oil is slightly hot, add two pieces of stir-fried star anise.
Add chicken pieces and stir-fry until there is no water.
Add the prepared onion, ginger, garlic and red pepper, and continue to stir-fry.
Stir-fry the onion and ginger until there is no water and the dried Chili is volatilized. Add salt, soy sauce, sugar and cooking wine and stir-fry for about one minute.
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Tips
After adding chicken nuggets, use medium heat, otherwise it will easily stick to the pot.
Authentic method of stir-frying chicken with Sichuan cuisine 2. Method of stir-frying chicken with Sichuan cuisine.
First, wash the chicken and chop it into small pieces and marinate it with a little salt. The smaller the chicken pieces, the more delicious they are ~
Onion, ginger, garlic, dried pepper, pepper and star anise are ready for use.
Put oil in the pot and heat it.
Stir-fry chicken
When the chicken is fried to golden brown, you can adjust the frying time according to your own taste. I prefer hard food, so it takes a long time to fry.
After the chicken is fried, shovel it out and put it aside. After the remaining oil in the pot continues to be heated, pour in the onion, ginger, garlic and dried Chili, and then add 2 tablespoons of soybean sauce or bean paste to make it smell (I put 2 tablespoons of bean paste and 2 tablespoons of dried pot bottom material this time).
Add chicken and a little soy sauce and stir fry.
Add a little sugar, green pepper and small pepper and stir fry.
Add salt and pepper and a little chicken essence to taste after the chicken is colored and smells.
Finally, a little less parsley can be served _
Tips
1. Only a little salt can be used when curing chicken, otherwise the seasoning added later will be very salty.
2. Chicken must be fried to golden brown before it is delicious.
Authentic method of stir-frying chicken with Sichuan cuisine 3 method of stir-frying chicken with green pepper
Wash the green pepper, remove the pedicle and cut it into small pieces.
Cut the chicken legs and wings into small pieces.
Then blanch it in hot water to remove foam and bloodshot.
In the meantime, ginger and garlic are cut into ginger rice and garlic rice and mixed together.
Take the chicken out of the water.
Preheat the pan first, pour in a proper amount of crude oil, and wait for the oil to boil.
After the oil boils, add the drained chicken pieces and start frying the chicken pieces.
When the chicken nuggets contain no water, are slightly golden and a little sticky, add salt, green pepper and ginger and garlic in turn.
Ginger garlic
Add appropriate amount of soy sauce after ginger and garlic to color the chicken.
Stir-fry a few times after putting the soy sauce to make the color even, and finally add the green pepper.
Finally, stir-fry a few more times, and stir-fry the green peppers until they are cooked and tasty. Finally, put monosodium glutamate before taking out the pot.
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Tips
When the clear oil is boiled, turn off the fire and wait for the smoke to disperse, otherwise the water and oil will splash when the chicken pieces are cooked.