Fried chicken with Chili
Ingredients: cut a chicken into pieces (preferably smaller, otherwise it will be too greasy), peel off ten cloves of garlic, slice a piece of ginger, shred five green peppers and some dried peppers.
Method:
1. Wash and drain the chicken pieces, then marinate them with ginger slices and 2 teaspoons of cooking wine for 15 minutes.
2. When the oil is hot, fry the garlic cloves, stir-fry the dried chili peppers in the oil pan, then pour the pickled chicken pieces, garlic and ginger, add some pepper and star anise, and add a proper amount of soy sauce. Because the chicken has moisture, it is necessary to fry the water dry with a big fire.
3. After the chicken is fried with oil, stir-fry the green peppers together. After the fragrance comes out, you can get out of the pot.
Spicy chicken
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, and put them into 8 layers. Add ginger and garlic, stir-fry until the smell begins to choke, stir-fry until the oil turns yellow, 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, white sugar and cooked sesame seeds, and stir-fry evenly.
Spicy chicken
Ingredients: 2 chicks (about 75g). Ingredients: 1g of bright red pepper and 15g of green garlic.
seasoning: 15g of cooking wine, 1g of pepper, 1g of yellow vinegar, 25g of wet starch, 2g of soy sauce, 1g of monosodium glutamate, 1g of refined salt, 5g of sesame oil, and 1g of cooked lard
Practice
1. Remove all the thick and thin bones from the clean chicken, and cut the chicken into about 2 pieces with a .3cm horizontal and straight knife.
2. Put the wok on a strong fire, add the cooked lard, heat it to 7%, put the diced chicken in the wok, push it away with a spoon for about 2 seconds, and quickly scoop it up with a colander. When the oil temperature rises to 7%, put the diced chicken in the wok, fry it until golden brown, and pour the oil into the colander to drain the oil.
The above paragraphs give us a good answer to the question of how to cook fried chicken with Chili. In fact, we can also see that its practice is relatively not particularly troublesome, but it only takes people some thought and energy to learn to make this delicious dish. Of course, I also want to remind those friends who pursue food that delicious food should not only have good taste, but also be nutritious.