Spicy chicken nuggets are Sichuan cuisine, right? Geleshan spicy chicken in Chongqing is the most famous.

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.

Practice:

1. Cut the chicken into small pieces, mix well with salt and cooking wine, fry in an 8-layer hot oil pan until the appearance is dry and dark yellow, and then pick it up for use. Cut the dried pepper and onion into 3 cm long sections, and slice the ginger and garlic.

2. Heat the oil in a pot to 7-layer heat, add ginger and garlic and stir-fry until the smell begins to choke the nose, then add 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 for the finished product to cover all the chicken with pepper instead of a few peppers and peppers scattered in the chicken nuggets.

2. When frying chicken, you must sprinkle enough salt. If you add salt when frying chicken, the salt flavor will not enter the chicken, because the shell of the chicken has been fried and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, which will affect the taste.

3. The oil used for fried chicken must be burned very hot, otherwise the chicken will not be fried dry on the outside for a long time. Even if it is fried dry after waiting for a long time, it is really dry. It is a dead meat, which tastes terrible and has no taste at all. Therefore, the fire must be big, and the outside is crispy and the inside is relatively tender.

Geleshan spicy chicken

This dish is a famous Jianghu flavor dish in eastern Sichuan, so it is named because of its origin in Gele Mountain. Dried Chili peppers are not the main ingredient but the main ingredient, which fully embodies the characteristics of Jianghu chefs. After careful improvement by the Pakistani cloth chef, its taste is more distinctive, and the finished dish is brown, red and shiny, soft and spicy. Salty, mellow and slightly sweet, it is an unforgettable delicacy for eaters.

Main ingredients:

Chicken leg, green onion, dried Chili festival, pepper, salt, pepper, monosodium glutamate, sugar, vinegar, cooking wine and salad oil.

Production procedure:

1, wash the chicken legs and dice them, put them in a bowl, taste them with salt and cooking wine, and fry them slightly to form.

2. Set the pot on fire, and when it is 70% hot, pour the diced chicken into it, and then pour it for use.

3. Leave the bottom oil in the pan until it is hot. Stir-fry the dried pepper until it is brownish red, stir-fry the pepper until fragrant, pour the chicken legs, cook the cooking wine, stir well, add salt, monosodium glutamate, pepper, sugar, vinegar, and cook the fresh soup until the diced chicken is soft. When the juice is dry, dismount, stir the onion evenly and serve.

Operation essentials:

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 as to soften the fried diced chicken without too much water.

Nutritional characteristics:

Chicken is rich in protein, fat, iron, phosphorus, calcium, riboflavin and niacin. It can tonify qi and blood, nourish essence and marrow, and has strong nourishing effect. At the same time, the fat in chicken contains more unsaturated fatty acids, so it 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.

Practice:

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 then pick it up for use. Cut dried Chili and onion 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 starts 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 the chicken with all the peppers, instead of a few peppers and peppers appearing in the chicken pieces.

2. When the fried chicken goes to sprinkle salt in the chicken, be sure to sprinkle enough. If you add salt when frying the chicken, the salt taste will not enter the chicken, because the shell of the chicken has been fried and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, affecting the taste.

3. The oil used for fried chicken must be burned very hot, otherwise the chicken will not be fried dry on the outside for a long time. Even if it is fried dry after waiting for a long time, it is really dry. It is a dead meat, which tastes terrible and has no taste at all. Therefore, the fire must be big, and the outside is crispy and the inside is relatively tender.

[Gourmet] Spicy chicken nuggets

Ingredients: a chicken, dried Chili, pepper, pepper powder, Chili noodles, ginger, garlic, raw flour.

Practice:

1, chicken chop, small pieces are appropriate, it will be easier to taste. Wash it clean, but rinse it with boiling water. Add salt (enough at a time), 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 bored). Mix well, and add cooking wine in moderation. Leave it to marinate for ten minutes.

2. In the process of pickling, cut the pepper into small pieces (no taste), 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-fry the fragrance.

4. Add the marinated chicken pieces and fry them together until the chicken is oily. During this period, you can add some pepper powder according to your personal taste. When the chicken is soft, you can go out of the pot.

Guizhou cuisine: spicy chicken

Raw materials and seasonings:

A whole rooster (about 2000g) is baked with pepper, pepper, ginger, scallion, garlic, salt, soy sauce, monosodium glutamate, cooking wine and rapeseed oil.

Production method:

1. Cut chicken into 3cm square pieces, ginger into 1 mm thick pieces, garlic into two or three pieces with a knife, and green onion into 5cm long pieces.

2, add rapeseed oil to the oil pan and heat it to 80%. Add the chicken pieces and stir-fry them until they are broken, and then take them out in a container for later use.

3. Pour the bottom oil in the pot to 7 layers of heat, pour in ginger and garlic and stir-fry until fragrant, then pour in magnetic pepper and pepper, stir-fry until the oil is red, and pour in the stir-fried chicken pieces. After the peppers are evenly distributed on the chicken pieces, sprinkle with cooking wine, salt and soy sauce. When the chicken pieces are basically tasty, add onion and monosodium glutamate and turn them evenly.

4. Add broth or boiling water until the chicken pieces are basically submerged, cover the pot and simmer the juice with low fire to get out of the pot.

Key points of production:

1. Magnetic pepper is essential, otherwise the unique flavor of this dish will be lost.

2. The rooster should be about 3-4 kg. If it is a young chicken, it can save a process of stewing with a small fire. When it is fried, it can be cooked. When the chicken is big, the stewing time must be appropriately extended, otherwise the chicken will not leave the bone.

3. When the chicken pieces are stir-fried in the pot, they must be full of fire and oil, and they must be simmered with a small fire.

Flavor characteristics: the oil color is red, the chicken is spicy and delicious, and the aftertaste is endless.

Chili pepper chicken diced in Sichuan style.

Main ingredients:

Chicken breast 1 piece, 3 tbsps of edamame (or green beans) and 6 taels of water chestnut.

Accessories:

Jiang Mo 2 tablespoons, spicy bean paste 1 tablespoon.

Seasoning:

Wine, sugar, black vinegar each 1 tablespoon * soy sauce, water each 2 tablespoons, white powder 1 teaspoon, sesame oil and monosodium glutamate each a little.

Practice:

1. Peel and dice chicken breast, add marinade, mix well and marinate for 20 minutes.

2. Cook and dice the water chestnuts, and blanch the edamame.

3. Add 2 bowls of oil to the pot, and when it is heated to 8 minutes, put in diced chicken and quickly oil it until it is white, and take it out immediately.

4. Take the oil pan, stir-fry Jiang Mo with 3 tablespoons of oil, stir-fry the wine along the edge of the pan, then add the spicy bean paste, water chestnut, diced chicken, edamame and seasonings, stir well and serve.

Cooking points:

1, when marinating chicken breast, mix well enough to let the meat absorb water, and the heat is properly controlled, so that the fried chicken is smooth and tender as tofu.

2, water chestnut can be changed into diced bamboo shoots, which increases the taste and is crisp and delicious.

Homemade recipes: chili pepper diced chicken.

200g of bamboo shoot chicken, green bamboo shoots (both winter bamboo shoots and cucumbers are acceptable)100g. 25 grams of pickled peppers. 60g of big oil, 20g of soy sauce and cooking wine, 3g of monosodium glutamate, 3g of salt, 0g of sugar15g, 20g of wet starch, 5g of vinegar, 50g of onion, ginger and garlic, and a little soup.

Production process:

(1) Cut the chicken with bamboo shoots into cubes 1 cm square, mix well with a little salt, soy sauce and cooking wine, paste with wet starch and mix with some oil.

(2) Cut the green bamboo shoots into cubes. Slice ginger and garlic. Chop the pickled peppers for later use. Then use soup, onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch and monosodium glutamate to make the sweet juice opposite.

(3) Heat a wok spoon with high heat and put it in big oil. After the oil is hot, add diced chicken and stir-fry until it is 8% ripe, then add green bamboo shoots and stir-fry. Then pour the right sauce into the wok spoon, stir-fry evenly after the juice is boiled, and add vinegar.

Features:

Red, tender, slightly sweet and delicious, it is one of the traditional Sichuan dishes.

Special chili pepper Chicken.

Chili pepper diced chicken is famous for its quick frying and crispy. To cook this dish well, it is especially important to have more oil and more fire. Only by such quick frying can the chicken be kept fresh and tender.

Of course, the main raw material of chili pepper diced chicken is diced chicken, and others include peanuts, red hot sauce, white sugar salt, soy sauce, onion, ginseng ginger, garlic, cooking oil and baking soda. The burnt diced chicken is bright in color, fragrant and tender in the mouth, and the peanuts are crispy and fresh and slightly salty.

chilli chicken dices ［name of a Chinese dish cooked with chicken dices and chilli］

Materials:

Half a catty of chicken breast (or chicken leg), 6 water chestnuts, green pepper 1 piece, onion 1 branch, ginger 1 piece, and 2 garlic.

Seasoning:

Hot bean paste 1/2 tablespoons

(1) Ingredients: rice wine 1 tablespoon, soy sauce 1 tablespoon, white powder 1 tablespoon.

(2) Ingredients: rice wine 1 tbsp, soy sauce 1 tbsp, water 1 0.5 tbsp, sugar 2 tbsp, vinegar 1 tbsp, white powder1tbsp, monosodium glutamate and sesame oil a little.

Practice:

1. Dice chicken, add (1) seasoning and marinate for 20 minutes. Dice water chestnut, mince onion, ginger and garlic, and cut green pepper into small pieces.

2. Put 4 cups of oil into the oil pan, heat it to 7 minutes, and put the diced chicken in the oil.

3. Stir-fry shallots, ginger, minced garlic and spicy bean paste with 2 tablespoons of oil, add water chestnut, green pepper, diced chicken and (2) ingredients, and stir-fry quickly with high fire.

Little secret recipe

1. Add 1 tablespoon oil to the marinated chicken before frying, and the diced chicken will not stick together when frying.

2. Seasoning (2) can be mixed first to control the speed of quick frying at last.

3. Spicy bean paste can be increased or decreased according to personal taste.

4. You can replace the water chestnut with half a cup of ripe peanuts, and then add them to stir fry.

chilli chicken dices ［name of a Chinese dish cooked with chicken dices and chilli］

Sichuan cuisine

Features Sichuan style famous dishes. Stir-fried with chicken breast and pepper. Pickled red pepper is a specialty of Sichuan, and it is a unique seasoning of Sichuan cuisine. The color of chili pepper diced chicken cooked with it.

Raw materials: 250g of tender chicken breast, 20g of soaked red pepper, 70g of water chestnut, 3g of vinegar, 2g of sugar, 25g of wet starch, cooking wine, soy sauce, ginger slices and garlic slices 1 0g of monosodium glutamate10g of broth, 35g of onion15g of sesame oil and 5g of refined salt.

In the production process, chicken is cut into cubes, wet starch and refined salt are added, mixed evenly, and the diced water chestnuts and ingredients are put into a hot frying pan for frying. After 10 seconds, the oil is drained, and pickled peppers, onions and ginger are added for equal frying.

Mix sugar, cooking wine, soy sauce, wet starch, vinegar, etc., and pour it into the pot while it is hot and stir-fry for a few times.