Large Plate Spicy Chicken
Materials: 1 rooster (about 1,150 grams)
Ingredients: 2 potatoes (410 grams), 10 dried chili peppers, 8 each of millet chili peppers green and red, and 3 thin-skinned green chili peppers.
Seasoning: 1 star anise, 1 spoon of pepper, half a green onion, 6 slices of ginger, half a head of garlic; 1 large can of beer, 2 spoons of light soy sauce, 6 spoons of light soy sauce, 2 spoons of sugar, 2 spoons of rice vinegar, 2 tsp of salt.
Practice: 1. Chopped chicken pieces repeatedly rinse with water to remove blood, or soak for a while, until the water rinsed clear and fished out the chicken pieces, dry water to be used.
2. Potatoes washed and peeled and cut into chunks, scallions cut into segments, ginger sliced, garlic sliced, millet pepper cut diagonal segments, thin-skinned peppers cut wide point of the strip.
3. Pour more oil in the pot, hot, put the chicken pieces, turn on high heat, stir fry.
4. Stir-frying process chicken pieces will be out of some water, patience continue to stir-fry, to be all the water out of fried dry.
5. Stir fry until the water evaporates, chicken pieces dry, you can hear the pan snapping sound of frying, which means that the chicken pieces began to come out of the oil. Then the chicken pieces peeled to one side of the pot, control the oil out of the dry chili peppers, star anise, peppercorns, stir fry.
6. Then add green onion, ginger and garlic and stir fry.
7. Then mix with the chicken pieces and toss well.
Add a large can of beer, 500 ml kind, can not over the ingredients, and then add all the seasonings, cover, high heat and boil.
8. Add the potatoes and mix well, then cover and simmer over medium heat.
9. Stew until the potatoes also turned yellow, add millet pepper, stir fry evenly. At this point there is no need to cover the lid of the pot, in case the color of the pepper is covered not green.
10. feel the pot soup has been thickened, add thin-skinned peppers, stir-fry evenly, so that the green flavor of the peppers as the temperature rises and spread, turn off the fire can be.
Tips:
This dish has to be a live chicken killed to do, the meat of the fluffy is the basis of the fresh wild rooster is the best, the most tender.
Buy chicken, give the store said fried spicy chicken with, people will give chopped into smaller pieces, small pieces of good flavor.
Can't eat spicy can not put millet pepper, but the last thin-skinned green pepper must be put, not spicy, green flavor to fishy and fresh.
II. Stir-fried spicy chicken, add some seasonal fresh woolly beans is also delicious. This is the tiger father's specialty, not too tired to keep stirring, dry-fried until cooked. My family always makes a big pot full of it, and it's spicy, flavorful, and chewy.
Dry Stir-Fried Spicy Chicken
Materials: 1 wild rooster (more than 2 pounds), 1 small bowl of fresh beans, 1 small bowl of millet chili peppers, 1 small bowl of thin-skinned green peppers.
Ingredients: 1 dried chili pepper, 1 star anise, 1 tablespoon of mace, 4 green onions, 8 slices of ginger; 2 tablespoons of dark soy sauce, ? tablespoon of salt, 2 tablespoons of cooking wine, 4 tablespoons of soy sauce, 2 tablespoons of sugar, a little bit of rice vinegar.
Practice: 1. Chicken let the seller to deal with, chopped into small pieces, take home under running water to clean. Wash the beans, scallions cut into sections, ginger slices, millet pepper cut diagonal section, thin-skinned green peppers cut wider section.
2. Put more oil in the pot, the wild little rooster does not have much fat, so you have to put more oil to be fragrant. Small fire, the oil is slightly hot, put dry chili, star anise, pepper, stirring incense until the chili color darkens, so that the full release of the spicy flavor of hemp. Then add green onions, ginger, sauté until the aroma bubbles up.
3 Pour in the chicken pieces, turn up the heat, stir-fry until the chicken pieces are slightly browned, pour in the soy sauce, add salt, mix well.
4. Add in the soybeans and mix well. At this point the chicken pieces began to come out of the water, add cooking wine, soy sauce, sugar, and a little bit of rice vinegar, stir-frying to let the chicken pieces in the process of cooking drink enough seasoning juice flavor.
5. patience and repeatedly stir-fry, until all the water stir-fry dry, no water in the pot, add millet pepper, continue to stir-fry until the chicken pieces of oil, you can hear the pan popping sound of frying, and then stir-fry for a while to ensure that the chicken is cooked through can be.
6. Finally add the thin-skinned green pepper, stir-fry and mix well, so that the fresh flavor of the green pepper as the temperature rises and exudes, turn off the fire can be.
Tips:
This is a dry stir-fry, so the seasoning is put in the soup, so that the chicken is cooked and the flavor is soaked.