Raw materials: a whole chicken or a box of chicken thighs, pepper and dried chili (1:4), green onions, cooked sesame seeds, salt, monosodium glutamate (MSG), cooking wine, cooking oil, ginger, garlic, sugar Main ingredients: chicken thighs, horse ear onions, dried chili pepper knots, pepper, salt, pepper, MSG, sugar, vinegar, cooking wine, salad oil each moderate.　Production process: 1, will be cleaned chicken thighs into a d into a bowl with salt, cooking wine code taste, micro-frying molding.　 Chongqing Spicy Chicken 2, pot on the fire, under the same burned to seventy percent heat, poured into the chicken diced slip cooked, decant for use.　3, the pot to stay in the bottom of the oil to hot, under the dry chili pepper fried to brown-red, under the pepper sautéed, poured into the chicken thighs, cooking wine, bumps to add salt, monosodium glutamate, pepper, sugar, vinegar, cooking broth fried until the chicken ding back to soft. Juice dry, under the horse ear onion bumps evenly into the pot.　operation essentials: 1. chili and pepper can be added to their own tastes, but in order to reflect the characteristics of the original flavor of this dish, the finished product is the best chili pepper can be all the chicken cover, rather than chicken pieces sporadically appeared a few chili pepper and pepper. 2. salt the chicken before frying, must be sprinkled enough, if the chicken when adding salt, salt flavor can not enter the chicken, because the chicken shell has been fried dry, the texture is more compact, salt can only adhere to the surface of the chicken, affecting the taste. 3. the oil used to fry the chicken must be very hot, otherwise the chicken goes down for a long time the appearance will not be fried dry, even if you wait for half a day to fry dry, then it is really dry, a ball of dead meat, it is very difficult to eat, no taste to speak of. So the fire must be big, outside the fried crisp, inside is relatively tender.　Nutritional characteristics: chicken protein content is high, low fat content. In addition, chicken protein is rich in all essential amino acids, the content of which is very similar to the amino acid profile of eggs and milk Close-up (20), so it is a high-quality source of protein. Every 100 grams of skinless chicken contains 24 grams of protein and 0.7 grams of lipids, making it a high protein food that contains almost no fat. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D, and vitamin K. Chicken is a good source of unsaturated protein. Chicken is high in unsaturated fatty acids - oleic acid (monounsaturated fatty acid) and linoleic acid (polyunsaturated fatty acid), which can lower LDL cholesterol, which is detrimental to human health. Edit this section of the super spicy chicken Ingredients: a whole chicken or a box of chicken thighs, peppercorns and dried chili peppers (1:4), scallions, cooked sesame seeds, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic, sugar Practice: 1. cut the chicken into small pieces and salt and cooking wine mixed well into the 8 layer of heat in the frying pan fried to the appearance of the appearance of the dry into a deep yellow color and then fish up to be used. Cut the dried chili pepper and green onion into 3 cm long pieces, and slice the ginger and garlic. 2.　2. boil oil in a pan to 7 layers of heat, pour ginger and garlic stir-fry aroma, pour in dried chili peppers and peppercorns, stir-fry until the smell begins to choke, the oil becomes yellow, pour in the fried chicken, stir-fry until the chicken pieces evenly distributed in the pepper, sprinkle green onion segments, monosodium glutamate, sugar, cooked sesame seeds, stir-fry well and then take off the pan can be.　Note: 1. chili and pepper can be added to their own tastes, but in order to reflect the original flavor of the characteristics of this dish, the best finished product is the best chili pepper can be all the chicken covered, rather than chicken pieces of sporadic appearance of a few chili peppers and peppercorns.　2. fried chicken to chicken salt, must be sprinkled enough, if the fried chicken and then add salt, salt flavor is not into the chicken, because the chicken shell has been fried dry, the texture is relatively tight, salt can only adhere to the surface of the chicken, affecting the flavor.　3. fried chicken with the oil must be very hot, otherwise the chicken went down for a long time on the outside will not be fried dry, even if you wait for half a day to fry dry, it is really dry, a ball of dead meat, very difficult to eat, no taste at all. So the fire must be big, outside the fried crispy, inside is relatively tender. [1] Edit Chili chicken pieces Ingredients: chicken a, dry chili, pepper, pepper, pepper, chili powder, ginger, garlic, cornstarch Method: 1, chicken chopped pieces, small pieces are appropriate, into the flavor will be easier. Wash clean, but with boiling water over. Add salt (to put enough at a time), cornstarch, soy sauce, pepper, pepper, chili powder, chili, and then add a little more chicken essence, is usually about three times as much as cooking (this is the key, can not be too little, less a fishy, more greasy panicky) mix well, you can add the appropriate amount of wine. Put aside to marinate for ten minutes.　2, marinated in the process, cut the pepper into a small section of a small section (not cut into the flavor), ginger, garlic, cut together, start the pot.　3, add oil, not too much, the chicken naturally have oil, put the 2nd part of the seasoning all put in. Stir fry the flavor.　4, add the marinated chicken pieces and stir-fry until the chicken oil, during which you can add a little pepper according to personal taste, the chicken has been fluffy can be out of the pot. Edit this section Qian flavor dishes spicy chicken Raw materials and seasonings: the whole rooster a (2000 grams or so) Magnetic chili pepper, pepper, ginger, green onion, garlic, salt, soy sauce, monosodium glutamate, cooking wine, rapeseed oil in moderation.　Production methods: 1, the chicken cut into 3 cm square small pieces, ginger cut into 1 mm thick slices, garlic discernment with a knife to break two to three slices, scallions cut into 5 cm long.　2, frying pan with rapeseed oil to 8 hot, the chicken pieces to join the stir-fry until raw and then with a container to be used.　3, the bottom of the pan oil poured to 7 layers of heat, pour ginger and garlic stir-fry aroma into the magnetic poi chili pepper and pepper, stir-fry until the oil is red, pour into the stir-fried chicken, chili pepper evenly distributed in the chicken pieces sprinkled with cooking wine, salt, soy sauce, chicken pieces basically tasted, add green onion and monosodium glutamate and then turn well.　4, add stock or boiling water to basically submerge the chicken pieces, the pot with a lid and simmer over low heat to collect the juice can start.　Production Points: 1. Magnetic pepper essential, or lose the unique flavor of this dish. 2.　2. rooster to choose 3-4 pounds or so, such as small tender chicken can be omitted with a small fire stew a process, fried into the flavor that can be up, the chicken is big stewing time will have to be appropriately prolonged, otherwise the chicken meat is not away from the bone.　3. chicken pieces of pan stir-fry must be a big fire oil enough, stew must be used with a small fire.