Tengzhou spicy chicken, the local black-legged cock is the best chicken, among which the old cock and the little cock are the most popular. Some people like to eat old chicken and need to chew it. Old chickens over one year old are the most desirable, and some people like to eat small cocks. Farmers in the village keep cocks that are six or seven months old. Cooked, tender and delicious, almost no need to spit bones.
Chop the spicy chicken into pieces of uniform size, and cut off a basket of local peppers, peppers, onions, ginger, garlic, etc. , and add seasonings such as pepper, star anise and fennel. Put the chicken in a smoking boiling oil pan, and then add the seasonings in turn. Stir-fry until the chicken is golden and crackles. Add water and stew for about 20 minutes. When it is almost cooked, pour in vinegar and soy sauce. Finally, put the pepper in, and it will be fragrant in an instant, so that the listener can swallow it in one gulp.
Although the chicken has been treated with oil, it is not dry and it is easy to bite. When you go down, it is tender and juicy, and the unique spicy taste permeates between your lips and teeth. When eating a piece, you have to breathe a few times to relieve the spicy taste, but you can't stop holding it with chopsticks. The more you eat chicken that is neither oily nor greasy, the stronger the taste. Coupled with my big pancakes in Shandong, the taste is endless, and the more you eat, the more you want to eat. There are many chicken farmers there, so there are many chai chickens, and there is no feed to feed them. The meat is firm and delicious, just a plug.
Let's start with seasonings, ginger, garlic, cooking wine, persimmon pepper, dried pepper, soy sauce and sweet noodle sauce. The most important thing is that every fried chicken shop has its own powder, which is made of all kinds of aniseed.
First, pour half a bowl of oil (unhealthy but delicious), stir-fry the chicken pieces until they are slightly dry, pour a tablespoon of cooking wine along the edge of the pot, add the sweet noodle sauce and stir-fry until it is fragrant, add a tablespoon of soy sauce, heat it with water (not cold water, which makes the chicken chewy), add aniseed powder, and cover the pot for 40 minutes. When the soup is almost dry, add fresh pepper, garlic and salt, and then drop half a spoonful of vinegar. When I was in my hometown, everything I ate was stewed in a pot with firewood, so the taste was particularly mellow.