Ingredients
Turkey half about 3 pounds of Guizhou Huaxi chili pepper (slightly spicy special flavor), 90 grams of Guizhou Zunyi millet spicy (super spicy special flavor), 30 grams of canola oil, more Pixian soybean 4 tablespoons, ginger 3, 10 one-head garlic, small onions, 7, spices (star anise, cinnamon, grasshopper) each a little, pepper 10 salt, a little white pepper, a little yellow wine, a little sugar, a little monosodium glutamate, 1 bottle of beer.
Guizhou spicy chicken practice
HuaXi chili pepper 90 grams
2. Zunyi millet chili 30 grams
3. Rinse the chili peppers, pour them into a pot with water to boil, then boil for 10 minutes.
4. Cooking chili pepper gap, we wash all the spices, the grasshopper pat broken, soaked in yellow wine, you can prevent the spices are not yet popping incense fried paste happens.
5. Ginger grain, garlic on the dissections, PI County bean paste ready.
6. Cooked chili peppers out, control dry, with a blender to break up.
7. Beat the chili can also add ginger and garlic into the fight together, but I like the garlic burned after the sticky texture. As well as after the processing tips in the need to use ginger to prevent the chicken from sticking to the pan, so just beat the chili just.
8. Chicken chopped into about 3 cm or so pieces, do not need to be in advance of the code flavor.
9. Add more oil in the pot, under the ginger pieces of incense, then under the chicken, and then pour into the yellow wine to stir-fry together.
10. Chicken burst to the skin golden brown, do not fry too dry, Guizhou Chili chicken is about fragrant sticky taste, too dry will not be sticky.
11. There is a pressure cooker it, onion and ginger on the bottom of the pot, pour the chicken, do not add water, pressure cooker steam and then pressure 4-6 minutes. I do not have a pressure cooker on the cast iron pot.
12. In order to spread onion and ginger on the bottom of the pot, pour in the chicken, cover and simmer for 20-30 minutes (not a chicken, how about 20 minutes should be enough). The simmering chicken spatula up, the green onion segment pick out and discarded.
13. pan into the chicken before stir-frying the remaining oil, if the amount is not enough to add some, into the previous soaked spices sautéed, and then into the peppercorns burst, and then into the patty cake chili pepper stir-fry excellent. If you don't like too much patty-cake chili, you can scoop out half or all of the chopped chili peppers before you put the chicken in it, leaving only oil, whatever.
14. Because the chicken has already been simmered, so directly into the pot, add garlic together, stir-fry on low heat on the line, do not need to add water. If the amount of oil is small, you can also add some water, but should not be too much, can not cover the chicken on the line.
15. When the water is fried dry almost, we come to seasoning. First pour into the Pixian bean paste, and then under the white pepper, salt, sugar, why add these seasonings last? Because of the salt-containing seasoning plus early, spicy chicken will appear obvious sticky pot phenomenon, a little mixing and frying is not timely will stick to the bottom of the pot, affecting the taste.
16. Finally you can pour a bottle of beer, do not like can add water, but add the flavor of beer will be better.
Tips
1. step 4: spices in advance with yellow wine soak can reduce the risk of frying paste;
2. step 11: put onions and ginger to pave the bottom is to prevent the chicken from sticking to the bottom of the pot;
3. step 12: whether you use a pressure cooker or a cast iron pot simmering in order to stimulate the aroma of the meat at the same time to shorten the cooking time, with the aim of keeping the The purpose is to maintain the sticky texture of the chicken;
4. Step 13: How much of the sautéed pattypan chili pepper crumbles are left in the pot is up to you;
5. Step 15: Seasonings containing salt should be put in last, mainly to prevent sticking to the pot;
6. Step 16: Guizhou Chili Chicken is ready, and it must be left overnight to be tasty.