Chicken Hele is a famous traditional snack of Han nationality in Chengdu, Sichuan, which belongs to Sichuan cuisine. It has a history of hundreds of years since the Qing Dynasty. It is made by mixing boneless chicken slices with spicy seasonings and various seasonings in a pottery bowl. "Pot pot" is actually an earthenware pot filled with spicy seasoning. After special processing, these dishes are made of skewers, cooled and soaked in various flavors of spices. When they eat, they are self-sufficient, and in addition to the long taste, they also increase more interest.

As long as you walk on the streets of Chengdu, the delicious food in the streets and alleys will come to your face, especially the smell of alms chicken all over the street. Next, let's look at the process of making chicken:

1, processing spices

Break cinnamon, break gardenia, break tsaoko and fragrant fruit, remove seeds, row grass and cut into sections for later use.

2. Stir-fry red soup

Heat the cooked vegetable oil in a pot, stir-fry Pixian watercress until it changes color, and then add star anise, cinnamon, gardenia, kaempferia kaempferia, Amomum tsaoko, fragrant fruit, cardamom and nutmeg. , until fragrant, then stir-fry ginger slices, onion and garlic cloves, add chicken soup to boil, add grass-inserted knots and cook on low heat for about 65438+.

Step 3 make spicy juice

Put the filtered red soup into a large pot and let it cool. Add salt, monosodium glutamate, chicken essence, white sugar and pepper noodles, pour in rattan pepper oil and sesame oil, scoop in red pepper and sprinkle with cooked sesame seeds to make spicy juice.

Step 4 soak in vegetables

Pour the chilli sauce into the earthen bowl, add the cooked chicken, chicken feet, ham sausage and various vegetarian dishes, and soak them to taste.

Wan Gaoda David Tip:

1, spices can be ground into coarse particles, and then soaked in white wine, the fragrance will seep out faster. When frying spices, use a small fire to avoid burning; When cooking red soup, it is also necessary to keep the soup slightly boiling with a small fire.

2. The chicken soup used in cooking red soup flavor juice can be boiled by adding the skeleton and pig bones of the old hen when the young cock is put into the pot. After the cock is cooked and fished out, heat the chicken soup with low fire until it is fragrant and ready to use.

3. When adjusting the spicy sauce of red-cooked chicken, in addition to Chili noodles, some rattan pepper oil should be added to increase the spicy taste, so as to effectively inhibit the smell of meat.

Generally speaking, Ji Bo's flavor juice is limited to the same day, but there are many raw materials soaked that day, so cold chicken soup and seasonings should be added to the flavor juice from time to time.

As a special snack, Ji Bo is a good entrepreneurial project under the background of modern entrepreneurial wave.