Xinjiang saute spicy chicken

Xinjiang saute spicy chicken

Xinjiang saute spicy chicken, as its name implies, has a big character, and always feels that its characteristics are a little rough and bold. In view of the shortcomings of leading big fish and big meat to be afraid of bones, I did not hesitate to change the materials, changed the chicken pieces into chicken legs, and removed the bones in the middle, so I ate the first and the last. In fact, I liked it best.

raw materials: chicken legs, long potatoes, big onions, large peppers, small red peppers, Budweise beer of 12oz, soy sauce of bacon, refined salted meat and pickled pepper.

Steps:

Step 1, cut each chicken leg into three sections, put it in a large bowl, release 1 tbsp, 1/2 teaspoon of refined salt, 1/2 teaspoon of fine sugar, and 1 teaspoon of corn starch, then add 1 tbsp of vegetable oil and 1 teaspoon of sesame oil, then evenly marinate it, and put it in a compact box or a sealed fresh-keeping bag with a pull, preferably for half a day to a day;

Step 2, peel the potatoes and cut them into hob blocks, and cut the peppers into triangular blocks;

Step 3, cut the onion into small pieces, and cut three of them into shreds, which will be used in the wok later;

Step 4, fry the potato pieces in a small pot, and turn the fire to a medium-high fire. When a piece of potato bubbles, slowly put it in the pot and fry it with a spoon or chopsticks, so as to fry it evenly;

Step 5, fry until it is light yellow, and the corners of the potato pieces are a little dark. It is difficult for the fried potatoes to keep their shape during cooking, so as not to turn into sand and paste at the end;

Step 6: Children's shoes that like to blanch chicken pieces can blanch them, but I feel that they are wet and white after blanching, so I try to fry them by frying them, and fry the chicken legs into golden brown. If you can't finish frying them in one pot, you can fry them in two pots, and put them away for later use.

Step 7, shred the ginger, chop the garlic into pieces, and then put the shredded onions together;

Step 8, put the pot on the stove, turn on the low heat, heat the pot and put the oil, then add the shredded onion, shredded ginger, minced garlic, pepper, sweet noodle sauce, chopped dried onion and pepper powder;

step 9, stir constantly with a spoon to stir up the materials in the pot;

Step 1, pour in the fried chicken pieces, stir fry for a while, and pour in a can of beer. In order to make the chicken tasty, you can first release 1 tbsp, 1 tbsp of refined salt, 1 tbsp of sugar and 1 tsp of pepper, and stir them for a few times. At that time, the soup is definitely not salty enough, but if the juice is finally collected, the salinity of the soup should be almost the same. Turn to the low Simmer, cover the lid and stew for 1 minutes.

Step 11, lift the pot cover, pour in the potatoes, and stew them on low heat. Turn over the chicken and potatoes from time to time to make the potato pieces absorb juice evenly;

Step 12, stew until the juice is almost 1/4 of the original juice, and taste it. If it is not salty enough, add a little soy sauce or refined salt. I think the salinity is just right.

step 13, pour in the onion and pepper, stir-fry until the onion and pepper are cut off, and then serve.

Tips:

First, in order to make the potatoes stew until they don't get too mushy and sand, fry the potatoes to form a film on the surface of the potatoes, which is a little tough and can keep the shape; Second, those who like to blanch the chicken pieces can also blanch the water, or fry the chicken pieces to shape, or make the chicken pieces colored and feel more fragrant; Third, some children's shoes use bean paste, and the family is afraid of spicy, so they use sweet noodle sauce, which can not only make the taste thicker, but also make the color darker and look appetizing; Fourth, after pouring beer into the pot, be sure to change the fire to a small fire, so that the chicken can be fully soaked in the beer for a period of time. If the fire is too big, the beer will be dried up, and then the potatoes will be drained. It is recommended to use beer for cooking after adding beer, and do not add water. Therefore, it is very important to master the heat; 5. Be sure to leave a little juice at the end, so that the whole dish will feel moist.