Ans:

Spicy chicken

Spicy chicken is a Sichuan dish, right, Chongqing's Glorious Mountain Spicy Chicken is the most famous

Ingredients:

Whole chicken or chicken thighs of a box, peppercorns and chili peppers (1:4), green onions, cooked sesame seeds, salt, seasoning, cooking wine, cooking oil, ginger, sugar

Practice:

1. Cut the chicken into small pieces and mix well with salt and wine. garlic, sugar

Practice:

1. cut the chicken into small pieces and put salt and cooking wine mix well into the 8 layer of heat in the frying pan fried until the appearance of dry into a deep brown and then removed for use. Cut the dried chili pepper and green onion into 3 cm long pieces, and slice the ginger and garlic.

2. Boil oil in a pan to 7 layers of heat, pour ginger and garlic stir fry the aroma of dry chili peppers and peppercorns, stir fry until the smell begins to choke, the oil becomes yellow and then poured into the fried chicken, stir fry until the chicken pieces evenly distributed in the pepper, sprinkle with green onion, MSG, sugar, cooked sesame seeds, stir fry and then take off the pot.

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 cover, rather than chicken pieces of sporadic appearance of a few chili and pepper.

2. fried chicken to chicken salt, be sure to sprinkle enough, if you fry the chicken and then add salt, salt flavor is not into 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 flavor.

3. fried chicken with the oil must burn 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, then it is really dry, a bunch 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.

Gele Mountain Chili Chicken

This dish is a famous east Sichuan river and lake flavor dishes, because the edge of the Gele Mountain and the name. Dried chili is not the main ingredient is like the main ingredient, fully embodies the Jianghu chef "heavy hand" characteristics. After the Banguo Buyi chef carefully improved its taste is more characteristic, the color of the dish is brownish-red and oily, the texture is soft, spicy taste is strong. Salty, fresh and mellow, slightly sweet, is an unforgettable delicacy for diners.

Main ingredients:

Chicken thighs, horse ear onions, dried chili pepper, pepper, salt, pepper, monosodium glutamate (MSG), sugar, vinegar, cooking wine, salad oil, each appropriate amount.

Preparation procedures:

1, the chicken thighs cleaned and changed into a d into a bowl with salt, cooking wine code taste, micro-frying molding.

2, the 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 peppers fried to brown-red, under the pepper fried incense, poured into the chicken thighs, cooking wine, bumps evenly add salt, monosodium glutamate, pepper, sugar, vinegar, cooking broth stir-fried chicken ding back to soft. Juice dry, under the horse ear onion bumps evenly into the pot.

Operation essentials:

1, in the frying of dried chili peppers and peppercorns when the fire should be small, fried incense can be excellent.

2, cook the right amount of fresh soup, both to make the fried dry chicken back to soft, but not too much water.

Nutritional characteristics:

Chicken is rich in protein, fat and iron, phosphorus, calcium, riboflavin, niacin and so on. It can replenish qi and blood, nourish essence to fill the marrow, nourishing strong, while the fat in the chicken contains more unsaturated fatty acids, is the ideal high-protein food for elderly patients with cardiovascular disease

Super Spicy Chicken

Ingredients:

Whole chicken a chicken or a box of chicken thighs, peppercorns and dried chili peppers (1:4), green onions, cooked sesame seeds, salt, monosodium glutamate (MSG), cooking wine, cooking oil, ginger, garlic, sugar, and so on.

Directions:

1. Cut the chicken into small pieces and mix with salt

and cooking wine, and then put into 8 layers of hot oil pan frying until the appearance of drying into a deep yellow color. Cut the dried chili pepper and green onion into 3 cm long pieces, and slice the ginger and garlic.

2. pot of oil to 7 layers of heat, pour ginger and garlic stir fry flavor into the dry chili peppers and peppercorns, stir fry until the smell begins to choke, the oil becomes yellow and poured into the fried chicken, stir fry until the chicken pieces evenly distributed in the chili peppers sprinkled with green onion, MSG, sugar, cooked sesame seeds, stir fry and then take off the pot can be.

Note:

1. Chili and pepper can be added to their own tastes, but in order to reflect the original flavor of this dish's characteristics, the best finished product is the best chili pepper can be all the chicken cover, rather than chicken pieces of a few sporadic appearance of several chili peppers and peppers.

2. fried chicken to chicken salt, be sure to sprinkle 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 burn 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 bunch of dead meat, very difficult to eat, no taste at all. So the fire must be big, outside the fried crisp, inside is relatively tender.

[Food] spicy chicken

Ingredients: chicken, dry chili, pepper, pepper, chili powder, chili powder, ginger, garlic, cornstarch

Practice:

1, chicken chopped, small pieces are appropriate, into the flavor will be relatively easy. Wash clean, but with boiling water over. Add salt (to put enough at a time), cornstarch, soy sauce, pepper, pepper, chili powder, chili powder, 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 chili 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 has oil, put all the seasonings in the 2nd part. Stir fry the flavor.

4, add the marinated chicken pieces together, 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.

Qian flavor dishes: spicy chicken

Raw materials and seasonings:

The whole rooster a (2000 grams or so) Magnetic chili pepper, peppercorns, ginger, scallions, garlic, salt, soy sauce, monosodium glutamate, cooking wine, canola oil in moderation.

Preparation:

1. 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 section.

2, frying pan with rapeseed oil burned to 8 into the heat, the chicken pieces to join the stir-fry to break the life of the container sheng out for use.

3, the bottom of the pot of oil poured to 7 layers of heat, pour ginger and garlic stir fry flavor into the magnetic poi chili and pepper, stir fry until the oil is red, pour into the chicken stir fry, chili pepper evenly distributed in the chicken pieces sprinkled with cooking wine, salt, soy sauce, and then basically chicken flavor, 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. rooster to choose about 3-4 pounds, such as small tender chicken can be eliminated with a small fire stew a process, fried into the flavor that you can start the pot, the chicken is big stewing time has to be appropriately prolonged, otherwise the chicken meat is not away from the bone.

3. chicken pieces in the pot stir fry must be fire big oil enough, stewing must be used in a small fire.

Flavor characteristics: oil color red, chicken spicy and delicious, aftertaste.

Chili chicken in Sichuan style

Ingredients:

1 chicken breast, 3 tbsp green beans, 6 water chestnuts

Ingredients:

2 tbsp minced ginger, 1 tbsp hot bean paste

Seasoning:

1 tbsp wine, 1 tbsp sugar, 1 tbsp vinegar, 2 tbsp soy sauce, 2 tbsp water, 1 tbsp cornstarch, Sesame oil, monosodium glutamate, 1 tsp each

Directions:

1. Skin the chicken breast, cut into cubes, add marinade ingredients and marinate for 20 minutes.

2. Boil and dice water chestnuts, and blanch hairy beans.

3. Add 2 bowls of oil to the pot, heat to 8 minutes, put in the diced chicken and quickly pass the oil until the color is white, then take out immediately.

4. In a frying pan, sauté chopped ginger in 3 tbsp oil, stir-fry wine along the sides of the pan, then add chili bean paste, water chestnuts, diced chicken, soybeans, and seasonings and stir-fry well.

Cooking points:

1, marinated chicken breast, to mix well, so that the meat to absorb moisture, coupled with good control of the fire, fried chicken smooth and tender as tofu.

2, water chestnuts can be changed into diced bamboo shoots to increase the taste, crisp and delicious.

Home cooking recipe: spicy chicken

200 grams of bamboo shoot chicken, green bamboo shoots (asparagus, cucumber can be) 100 grams. Pickled chili 25 grams. 60 grams of oil, soy sauce, cooking wine 20 grams each, 3 grams of monosodium glutamate (MSG), 3 grams of salt, 15 grams of sugar, 20 grams of wet starch, 5 grams of vinegar, 50 grams of green onions, ginger, garlic ****, a little soup.

Production process:

(1) bamboo shoots of chicken cut into 1 cm square diced, with a little salt, soy sauce, cooking wine, mix well, with wet starch slurry good, and then mixed with a little oil.

(2) green bamboo shoots cut into cubes. Ginger and garlic are cut into slices. Mince the pickled chili peppers for use. Then use the soup, green onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch, MSG opposite with a sweet sauce.

(3) with a high fire frying spoon hot into the oil, oil hot into the chicken stir fry 8 mature when put into the bubble chili, followed by stir fry under the green bamboo shoots, and then to a good gravy juice is also poured into the frying spoon, the juice after the opening and then stir fry evenly, dripping vinegar that is.

Characteristics:

Red color, tender, slightly sweet, flavorful, one of the traditional dishes of Sichuan.

Specialties Spicy Diced Chicken

Spicy Diced Chicken is famous for its quick stir-fry and crispness. To make this dish well, it is especially important to have a lot of oil and a lot of fire, and only this kind of rapid frying can keep the chicken tender.

The main raw material of diced chicken with chili is, of course, diced chicken, and the others are peanuts, red chili sauce, sugar and salt, soy sauce, green onions, ginseng and ginger, garlic, cooking oil and baking soda. The burnt diced chicken is bright in color and tender in the mouth, while the peanuts are crispy and fresh and slightly salty.

Spicy Diced Chicken

Ingredients:

Half a catty of chicken breast (or thigh meat), 6 water chestnuts, 1 green pepper, 1 branch of green onion, 1 small piece of ginger, 2 pieces of garlic

Seasoning:

Spicy Bean Sauce 1/2 tbsp.

(1) Ingredients: 1 tbsp. of rice wine, 1 tbsp. of soy sauce, 1 tbsp. of tai pai pai powder

(2) Ingredients: 1 tbsp. of rice wine, 1 tbsp. of soy sauce, 1 tbsp. of tai pai powder

(2) Ingredients. Ingredients: 1 tbsp rice wine, 1 tbsp soy sauce, 1.5 tbsp water, 2 tsp sugar, 1 tsp vinegar, 1 tsp cornstarch, monosodium glutamate, a little sesame oil

How to make it:

1. Dice the chicken and marinate it in (1) for 20 minutes. Dice the water chestnuts, chop the scallions, ginger and garlic, and cut the bell peppers into small pieces.

2. Start a frying pan into 4 cups of oil, heat until seven minutes hot, the diced chicken into the oil.

3. Using 2 tbsp of oil, sauté the chopped green onion, ginger, garlic, and spicy bean paste, then add the water chestnuts, green peppers, diced chicken, and (2) ingredients, and stir-fry them together quickly over high heat.

Tips

1. Add 1 tbsp of oil to the marinated chicken before stir-frying, so that the diced chicken won't stick together when stir-frying.

2. Seasoning (2), can be mixed first, in order to control the speed of the final frying

3. Spicy bean paste can be increased or decreased according to personal taste

4. Water chestnuts can be replaced with half a cup of ripe peanuts, and then finally put into the mixing and stir-frying

Chili Chicken

Sort by Szechuan cuisine

Characteristics Sichuan flavor famous dishes. It is made by stir-frying chicken breast with chili peppers. Pickled red chili is a specialty of Sichuan and is a unique seasoning for Sichuan cuisine. With it cooked spicy chicken color

Ingredients 250 grams of tender chicken breast 20 grams of pickled red pepper 70 grams of water chestnuts 3 grams of vinegar, sugar 2 grams of wet starch 25 grams of wine, soy sauce, ginger, garlic 10 grams of monosodium glutamate 1 gram of broth 35 grams of scallions 15 grams of sesame oil, 5 grams of refined salt 100 grams of lard

Preparation process Chicken cut into cubes of diced, add wet starch, refined salt and mix well, together with the ingredients of the water chestnut diced. Together with the ingredients water chestnut diced into the hot guess frying pan, l0 seconds, drain off the oil, into the pickled chili peppers, scallions, ginger, etc. with the frying;

Sugar, cooking wine, soy sauce and wet starch, vinegar, etc. blend, hot pour into the pan and fry a few times can be.

The sugar, cooking wine, soy sauce and wet starch, vinegar and so on.