Hot and sour koushui chicken
Ingredients: half a chicken is about 500g.
Practice:
1, cut the chicken leg and breast meat into two deep mouths (easy to be cooked thoroughly), put water in the pot, add ginger pieces to boil, put the washed chicken in, scald it and take it out. Change the water to boil, and the ginger pieces can be used again. Add the chicken to the boil for 10 minutes, and turn off the heat. Chicken out.
2. After the chicken is cold, take it out and cut it into pieces.
3. Put pepper noodles 1 g, chili oil100g, sesame oil10g, salted peanuts 50g, Kang-xiang white sesame 20g, chopped green onion, Jiang Mo, minced garlic, sugar, monosodium glutamate, vinegar, soy sauce, etc. into a small bowl, mix well, and then pour into the chicken pieces.
My experience: this kind of chicken should be cooked and cooled for half a day before cooking. This is called "collecting water", which is delicious.
Chili oil method: raw materials: one or two pieces of Chili noodles, 4-5 pieces of vegetable oil (or other vegetable oil), several peppers, and a spoonful of white sesame seeds.
Preparation: Put the pepper noodles and prickly ash into a high-temperature resistant container (such as enamel and pottery porcelain), and heat the vegetable oil to high temperature with low fire. The temperature is so high that if you throw a pepper into it, it will burn immediately.
Slowly pour the high-temperature vegetable oil into the container containing pepper, and keep stirring. The amount of oil should at least completely submerge the Chili noodles.
Here, the mastery of the oil temperature is the most important. If it is too hot, the pepper will be burnt, too cold, and the pepper is not ripe and fragrant.
Taro roast chicken
Raw materials:
About 500g of half chicken, 500g of taro, a roll of onion, a ginger, a big garlic, 8 dried peppers, a few peppers, 50g of bean paste, a proper amount of soy sauce, star anise (a little), kaempferia kaempferia (a little), salt, monosodium glutamate, sugar and cooking oil100g.
Practice:
1. Dice chicken and taro, divide garlic cloves in two, slice ginger, and cut onion into foam.
2. Heat the oil to 5 layers in the pan, pour in the bean paste, add ginger slices, garlic, star anise, kaempferia kaempferia, dried chili and pepper when it is almost dry, stir-fry until fragrant, then pour in chicken pieces, stir-fry the surface, cook a little soy sauce for coloring, then add salt and sugar, stir-fry and add clear water to cover up the chicken, then pour in taro, and then turn to low fire to slowly burn it until it becomes sandy.
Experience: When taro is boiled in boiling water for 3 minutes, the skin will become very easy to peel, even it can be brushed off by hand.
My experience: it is best to steam the taro first, and then cook the taro for a few minutes after the chicken is cooked.
Spiced boneless braised chicken
Ingredients (calculated by 100 chickens): 5 kg of refined salt, 0/50g of aniseed, 0/50g of nutmeg, 0/50g of rhizoma Dioscoreae Septemlobae10g of soy sauce, 2.5kg of angelica dahurica1200g. Grind the above ingredients, put them into gauze bags and tie them up.
Processing technology: old hens should be slaughtered and cleaned first. The subsequent processes are as follows: ① Tightening. Stuff the chicken leg into the abdominal cavity, put the neck on the inside of the wing, then put it into a boiling water pot to cook until the chicken is stiff, take it out and dry it. ② Overoiling. Air-dried chickens are coated with honey water (40 kg of water for every 0.5 kg of honey), wait for a moment, fry them one by one in an oil pan at 200℃ until they look golden yellow, and control the oil. 3 cooking. Put an iron grate at the bottom of the pot, bring the pot to a low heat and cook slowly. The water temperature in the pot is 85-95℃, without bubbling or bubbling. Under the cover of thick oil in the upper layer of the pot, simmer under pressure for about 10 hour, so that all the ingredients are soaked in the chicken and the meat is rotten and crisp. When there is deboning after shaking, carefully remove it, which is the finished product.
The practice of coke chicken
? Required materials
Main ingredients:
Half a chicken
Diet coke (one can)
Accessories:
salt
Ginger, etc
Production method:
1. Wash the chicken, chop it into small pieces and put it in an iron pot.
2. Pour in cola, and soak for 15 minutes, depending on the chicken nuggets that have just overflowed.
3. Heat, boil with large fire, and use a colander to omit the dregs on the surface.
4. Continue to burn on low heat for 5 minutes.
5. Add an appropriate amount of salt, ginger, cooking wine and other seasonings, and add a small amount of water at the right time, and continue to cook for 10- 15 minutes.
6. Concentrate the juice and the chicken can be served when it is cooked.
Tips:
1. If you like spicy food, you can add some small dried peppers.
2. If you don't like to eat too sweet, you can change Coke to Diet Coke.
Adding a small amount of soy sauce when it is cooked can make the color more rosy.
Ingredients: a whole chicken or a box of drumsticks, pepper and dried pepper (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar.
Practice:
1. Cut the chicken into small pieces, mix well with salt and cooking wine, fry in an 8-layer hot oil pan until the appearance is dry and dark yellow, and then pick it up for use. Cut dried Chili and onion into 3 cm long sections, and slice ginger and garlic.
2. Heat the oil in the pot to 7 layers, pour in ginger and garlic and stir-fry until the smell starts to choke the nose, then pour in the fried chicken pieces, stir-fry until the chicken pieces are evenly distributed in the pepper, then sprinkle with onion, monosodium glutamate, sugar and cooked sesame seeds, and stir-fry evenly.
Pay attention to making authentic Chongqing spicy chicken:
1. Pepper and pepper can be added according to your own taste, but in order to truly reflect the characteristics of this dish, it is best to cover the chicken with all the peppers, instead of a few peppers and peppers appearing in the chicken pieces.
2. When the fried chicken goes to sprinkle salt in the chicken, be sure to sprinkle enough. If you add salt when frying the chicken, the salt taste will not enter the chicken, because the shell of the chicken has been fried and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, affecting the taste.
3. The oil used for fried chicken must be burned very hot, otherwise the chicken will not be fried dry in appearance for a long time. Even if it is fried dry after waiting for a long time, it is really dry, and it is a dead meat, which tastes terrible and has no taste at all. So the fire must be big, the outside is crispy and the inside is relatively tender.
Hot and sour koushui chicken
Ingredients: half a chicken is about 500g.
Practice:
1, cut the chicken leg and breast meat into two deep mouths (easy to be cooked thoroughly), put water in the pot, add ginger pieces to boil, put the washed chicken in, scald it and take it out. Change the water to boil, and the ginger pieces can be used again. Add the chicken to the boil for 10 minutes, and turn off the heat. Chicken out.
2. After the chicken is cold, take it out and cut it into pieces.
3. Put pepper noodles 1 g, chili oil100g, sesame oil10g, salted peanuts 50g, Kang-xiang white sesame 20g, chopped green onion, Jiang Mo, minced garlic, sugar, monosodium glutamate, vinegar, soy sauce, etc. into a small bowl, mix well, and then pour into the chicken pieces.
My experience: this kind of chicken should be cooked and cooled for half a day before cooking. This is called "collecting water", which is delicious.
Chili oil method: raw materials: one or two pieces of Chili noodles, 4-5 pieces of vegetable oil (or other vegetable oil), several peppers, and a spoonful of white sesame seeds.
Preparation: Put the pepper noodles and prickly ash into a high-temperature resistant container (such as enamel and pottery porcelain), and heat the vegetable oil to high temperature with low fire. The temperature is so high that if you throw a pepper into it, it will burn immediately.
Slowly pour the high-temperature vegetable oil into the container containing pepper, and keep stirring. The amount of oil should at least completely submerge the Chili noodles.
Here, the mastery of the oil temperature is the most important. If it is too hot, the pepper will be burnt, too cold, and the pepper is not ripe and fragrant.
Taro roast chicken
Raw materials:
About 500g of half chicken, 500g of taro, a roll of onion, a ginger, a big garlic, 8 dried peppers, a few peppers, 50g of bean paste, a proper amount of soy sauce, star anise (a little), kaempferia kaempferia (a little), salt, monosodium glutamate, sugar and cooking oil100g.
Practice:
1. Dice chicken and taro, divide garlic cloves in two, slice ginger, and cut onion into foam.
2. Heat the oil to 5 layers in the pan, pour in the bean paste, add ginger slices, garlic star anise, kaempferia kaempferia, dried pepper and Chinese prickly ash when it is almost dry, stir-fry until fragrant, then pour in chicken pieces, stir-fry the surface and cook a little soy sauce to color it, then add salt and sugar, stir-fry and add water to cover up the chicken, then pour in taro, and then turn to low fire to slowly burn until the taro becomes sandy and soft.
Experience: When taro is boiled in boiling water for 3 minutes, the skin will become very easy to peel, even it can be brushed off by hand.
My experience: it is best to steam the taro first, and then cook the taro for a few minutes after the chicken is cooked.