What I recommend to you today is spicy chicken.
Home-cooked practice of spicy chicken
Production materials: one rooster for about half a year, five fresh green and red peppers each.
Ingredients: vegetable oil 300g, cooking wine 1 spoon, half a spoon of salt.
Pickling seasoning: onion ginger 10g, cooking wine 10g, salt 2g, pepper noodles 3g, corn starch 10g, soy sauce 5g and vegetable oil 10g.
Seasoning: 6 slices of ginger, onion 1 segment, dried pepper 10, 30 slices of pepper, 3g of sugar, 5g of salt 1 g, 5g of cooking wine and 20g of cooked sesame.
Manufacturing method and steps
Step 1: First, soak the killed chicken in clean water for 30 minutes, then soak the blood out, then rinse it, drain the water, and then chop the chicken into small pieces and put it in the pot.
Step 2: We add 10g cooking wine, 2g salt and 3g pepper noodles at a time, simply cut the onion and ginger, then squeeze the onion and ginger into juice by hand, put it into the chicken, rub it by hand until the chicken becomes sticky, and then marinate it for about 20 minutes. You must add enough salt and seasoning so that the chicken can taste.
Step 3: While curing the chicken, we began to prepare auxiliary materials. We wash the green and red peppers, cut them into rings, cut the dried peppers into small pieces, cut the onions and ginger into pieces, put them in a pot together, and then add the pepper particles. Like spicy food, you can put a lot of pepper and pepper.
Step 4: After the chicken is marinated, we put a spoonful of corn starch and continue to fully grasp it with our hands. In order to lock in the moisture and make the chicken taste tender, we put another spoonful of vegetable oil 10g, and then stir it evenly, in order to prevent oil sticking in the later stage.
Step 5: After all the materials are ready, we take a pot and put in 300 grams of vegetable oil. If the family allows, we can put more oil, then heat it to 80% heat, pour the chicken into the pot and spread it out quickly. Then, we will fry the chicken with medium steam, and at the same time, fry the chicken with slow fire for about 5-8 minutes. Everyone should grasp the time and don't fry too much, which will make the chicken old and affect the taste.
Step 6: basically fry the chicken for 5-8 minutes, then take it out, restart the fire, raise the oil temperature to 9 degrees, then pour the chicken into the pot for a second time and fry it until golden brown, then take it out and drain the oil. This step is mainly to make the chicken golden in color, and at the same time, the chicken will become tender and delicious.
Step 7: Leave a little base oil in the pot, add Jiang Mo and scallion, stir-fry until fragrant, then add dried Chili, pepper and green pepper, add salt and stir-fry until fragrant.
Step 8: We pour the fried chicken into it, stir-fry it quickly and evenly, then pour a spoonful of cooking wine on the side, stir-fry, add sugar and cooked white sesame seeds, stir-fry it evenly, and add fresh and seasoning, and serve.
Step 9: Take out the pan and put it on the plate.
Technical summary and matters needing attention
(1) Before we cook, we'd better burn the chicken, so as to remove the fluff and fishy smell. Then soak the chicken in warm water, preferably with white vinegar. Both warm water and white vinegar can promote blood discharge.
(2) Because this dish is not stewed or roasted, it is simply fried a little, so we have to cut the chicken into smaller pieces, which is easier to taste and cook. After that, it is necessary to marinate and add salt to make the chicken taste early, but adding salt will make the meat firm, so add some starch to the tender meat to avoid sticking to the pot, and finally pour some cooked oil, so that the marinated chicken will be very fragrant and delicious.
(3) In the process of frying chicken, we should master the heat. After the first fire is over, turn on the small and medium-sized fire and fry the chicken slowly, but don't use a big fire to prevent the chicken from being fried thoroughly before it is cooked. It usually takes 5-8 minutes, and then take it out for the second time. This time, the oil temperature should be raised, and the chicken should be quickly fried to golden brown in a short time with high fire to prevent the chicken from being overcooked.