Spicy chicken home practices
Spicy chicken as the name implies is chili pepper fried chicken, is a classic Sichuan dish, like to eat spicy friends this dish absolutely let you eat a cool, this dish is one of the most wonderful place is to peel off the chili pepper to find the chicken, the following to share with you spicy chicken home practices related to the practice, let's take a look at it.
Spicy chicken home practices 1Spicy chicken
This is the husband's heart ranked in the top three of the Sichuan cuisine, teenagers, he had eaten on the streets of Chongqing in an unknown pavilion, picking open the chili to find chicken, chicken flavor and indescribable good, that plate of spicy chicken in his mind is unsurpassed heights. Since then every time you go to the legendary more authentic Szechuan restaurant, he could not help but point this dish, but there was no time for him to feel that he could be comparable to the year Chongqing street fly hall that dish of chicken ...... So I do not dare to do it hastily, for fear of comparison after the contrast is too great to be hit. In fact, this time this dish is still a year ago to clean out the refrigerator, left four chicken thighs, with the mentality of trying to do an attempt. In general, in addition to deep-frying I do not like, technically not difficult at all, the taste is not too bad, especially when frying spices, may be the Sichuan chili is really different, the flavor coming out of the pot and walk through a Sichuan restaurant smell the same aroma, I definitely did not put any small restaurant "aroma agent", and even monosodium glutamate (MSG) are not put, but frying spices. I did not put any small restaurant "flavor agent", not even monosodium glutamate (MSG), but when frying the spices, we were both intoxicated by the aroma. The Sichuan chili peppers and peppercorns are the key to this dish, but I can't say that my version is too good to be true. But this version of my dare not call authentic Sichuan spicy chicken, or Chongqing spicy chicken, at most a homemade Sichuan spicy chicken, not difficult, material is not much, is suitable for small family home cooking:)
Ingredients
Chicken one catty (more people, please increase the amount of oil does not ship)
Ingredients
celery a few
dry chili 5060g (the more chili this dish the more feeling, afraid of spicy available less spicy varieties)
pepper a large (I used the green vine pepper)
white sesame at least a tablespoon, more is not afraid, do not add can also be used, because the main role is to increase the appearance of
vegetable water or broth a small bowl, there is no use of water
Seasoning
scallion a
ginger A piece of
garlic half head
anise 1
two leaves
3 tablespoons of cooking wine
a teaspoon of sugar
the right amount of salt
the right amount of five-spice powder
1 tablespoon of soy sauce
more than 20 minutes with the cooking wine, five-spice powder, salt, scallions, ginger (the salt can be in accordance with the amount of fried vegetables) (one time the amount of salt can be according to the amount of fried vegetables) Chili chicken practice Chicken cleaned and chopped into small pieces
Pepper cleaned and cut off (chili pepper is very short, you do not need to cut), filtered off the chili pepper seeds standby (like to retain the seeds of chili pepper, then separated from the frying in the late addition of the seeds)
Peanut oil heat (not from the point of view of the flavor of the considerations, but the peanut oil is suitable for high-temperature frying from the point of view of the health of the considerations, if you only pursue the flavor of the, then it is better to canola oil to fry)
stupid way, try a chicken pieces, to be deep-fried with a squeak
on the chicken pieces all poured into the frying pan (note that it is best to have a large pot of wide oil, the amount of meat in the picture is small, the pot is small, the meat a little more than a little bit of this pot is not suitable)
chicken pieces after the shape of the chicken piece of medium-sized fire to completely fried chicken pieces fried thoroughly, the color of the color of white to yellow and then fish out
once again to the oil
Add the chili peppers
Stir-fry well, and the strong restaurant-like aroma will continue to waft out
Add the fried chicken, and continue to stir-fry
Add a very small amount of sugar and salt
Cook in the cooking wine (I went straight to the white wine), soy sauce, and five-spice powder; if you want to make the chicken a bit chewy, you can add a bit of broth or vegetable water
Lastly, add the celery. Add celery section
stir-fry until raw, sprinkled with white sesame seeds garnish, gorgeous peeling off the chili to find the chicken of the spicy chicken on the completion of
Tips
1, chili peppers, peppercorns: my first experience of Sichuan cuisine with Sichuan spices is really important is the dish, you want to be spicy, spicy and not dry, or recommended! Sichuan chili pepper stir-fried, especially the two thorns of this kind of fat, rich in flavor, its own spiciness and will not be too strong varieties, without the addition of another spice stir-fried vegetables on the aroma to intoxication, looking at a piece of red, but will not be spicy to jump.
2, chicken processing: on the local food friends and I exchanged the results of this dish, there is a home-style approach, chicken does not need to be deep-fried, only with dry-fried. The flavor is also very good.
3, vegetable water: deep-fried version, in order to make the fried dry chicken slightly soft, later you can add a little broth or vegetable water, but also to provide another fresh flavor. My husband likes to eat the texture of the drier, so the liquid is omitted.
4, with salt: fried dry chicken is not easy to absorb the flavor, the later stir-fry almost no salt, so marinate chicken salt to put enough.
5, with oil: Sichuan cuisine is inseparable from canola oil, the theory of fried chicken should also use canola oil, but because peanut oil is more suitable for high-temperature deep-frying, home practices are often chosen to give up the taste of health, so my family fried food are commonly used peanut oil. In addition, the picture shows a very small pan for deep-frying. At that time, I had just graduated from school and was still renting an apartment, so my cooking utensils were simple and I was thinking about saving oil, which was a wrong demonstration. This is because of a large pot, chicken pieces cut evenly sized, wide oil down, fried out of the best results.
6, other: do this dish when chili peppers, peppers I have washed and then drained, wet spices so stir fry time I have slightly extended. Normally speaking, pepper is easy to stir fry bitter, chili pepper is easy to stir fry paste, stir fry spice fire and time need to pay more attention.
Spicy chicken home cooking 2
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Spicy chicken (home version)
Spicy chicken is a classic traditional Han Chinese dish, because of the edge of Chongqing Gele Mountain and named. This dish is brownish red and oily in color, with a soft texture, a strong spicy flavor, a salty and mellow aroma, and a slight sweetness. The home-cooked version is easy to make, so you can have a delicious spicy chicken at home.
Ingredients
Chicken wings (or pipa legs) 8
A few green onions
Ginger a few slices
Garlic 2 petals
A small handful of pepper
Dried chili pepper a large handful of pieces
Salt 5 grams
2 tablespoons of soy sauce
2 tablespoons of rice wine
White sesame 15 grams
Sesame seed, a kind of white sesame seed, is the most important ingredient in the chicken. g
Sugar 4g
MSG 1g
Corn Starch 20g
Soy Sauce 1 tsp
Prepare the dried red chili peppers by cutting them into segments, slicing the two cloves of garlic, slicing the ginger into 4-5 slices, and slicing the green onions into chopped scallions. Spare. Spicy chicken (home version) practice 1, chicken wings or pipa legs chopped into about three centimeters of small pieces, cleaned. 2, add 3 grams of salt, 2 grams of sugar, 2 tablespoons of cooking wine, a little green onion, 3 slices of ginger, soy sauce a spoon, a small spoon of dark soy sauce, scratched marinated for 20 minutes.
Marinate the chicken with three spoons of dry cornstarch, stirring well.
1, the pot of boiling oil, oil is hot, pan frying chicken, to prevent sticking can be a piece of a piece of the next, constantly dialing. About three minutes after fishing.
2, raise the oil temperature, re-fried for two minutes, until the surface is dry, jujube red fish out and spare.
Boil a little oil in the pan, the next onion, ginger and garlic burst incense.
Then add the dried chili peppers and peppercorns, and stir-fry on medium heat for about 1 minute to extract the flavor.
Pour in the fried chicken, add 2 grams of salt, 2 grams of sugar, 1 gram of chicken essence, 1 small spoon of soy sauce, cooked white sesame seeds. Stir fry evenly, out of the pan.
Finish.
Tips
1, chicken marinade with a bit of soy sauce, fried out of the color better. 2, be sure to fry twice, fried until the chicken surface slightly dry, shaking the rustle.