Features: Xinjiang popular wang cuisine, meat tender, fresh and crisp, and slightly spicy flavor, is a delicious summer.
Raw materials:
Earth rooster a about 1.5 kg.
Cooking chicken ingredients:
5 grams of angelica, astragalus 3 grams, 3 grams of bamboo (used to cook the chicken has a faint medicinal flavor) chef four treasures flavored with 3 grams of chicken juice 10 grams of concentrated ginger, 2 pieces of scallions, 4 trees, salt to the right amount.
Mixed chicken ingredients:
5 grams of dried chili peppers, 3 grams of dried peppercorns, 3 grams of ginger and garlic slices, 30 grams of horse-ear onion joints, 10 grams of green and red bell pepper strips, 30 grams of pepper and sesame oil, 50 grams of chicken broth, 5 grams of salt, 2 grams of chicken essence, 3 grams of monosodium glutamate, 1 gram of white pepper powder.
Pepper oil recipe:
With:
Dry big red robe pepper 300 grams, 500 grams of fresh green peppercorns, 300 grams of Qian Er Jinjiao pepper, dry Chao Tian Pepper 100 grams of chicken oil 1,000 grams, 1000 grams of chicken broth, 3 grams of star anise, 2 slices of sesame leaves, 3 grass nuts, cloves 10 grams of salt, MSG, 1 gram of white pepper. Grass berries 3, 10 cloves, 500 grams of green onions and ginger, rapeseed oil 15 kg.
Method:
1, the first spices with warm water to wash and soak a standby, canola oil first refined (to oil smoke after the fire, not refined canola oil will have a raw flavor) to lower the temperature and standby.
2, take the stainless steel bucket to add all the above ingredients mixed, pour chicken oil, canola oil together with medium heat simmering for about 2 hours (to the pot of water boiled dry, the best way is to observe the onion and ginger has become a golden brown, dry frying) turn off the fire cover, soak for 12 hours to cool the slag salvage out of the refinery into pepper oil.
Note:
Simmering pepper oil needs to be slow simmering in low heat, and should be often flipped to avoid uneven heating of peppercorns, resulting in fried paste bitter, and simmering should pay attention to observe the onion and ginger is starting to dry yellow color, this is the best time to turn off the fire, if the fire is too early to pepper oil numb and not fragrant, too late pepper oil will be bitter.
Method of production;
(1) the earth rooster slaughtered and cleaned, into the pot first boiled blood foam, and then add ginger, onion and herbs into the chicken juice, salt, flavorin small fire about 40 minutes, simmering soak 20 minutes to fish up and cool off spare.
(2) another pot into the oil about 10 grams of heat, down into the dried chili peppers, dried peppercorns, ginger and garlic slices, green and red pepper strips stir-frying pot, add chicken broth, seasoning pepper and the right amount of salt, monosodium glutamate (MSG), chicken broth pots into a bowl to cool off and spare.
(3) the cooled chicken torn into small pieces, ladled into the soup stir-fried in advance, add horse ear onion knots, and then ladled into the pepper and sesame oil mix evenly, can be served.
Note:
The best way to cook the chicken is to cook it until it's 10 years old (no blood in the bones), and then it must be simmered for 20 minutes so that the texture is moist and moist, and then the texture is dry and hard. In the mixing system, it is best to tear into small pieces to facilitate the flavor.