Design idea:

Pepper chicken is one of the representative dishes of Sichuan cuisine. After repeated research by chefs, it is cooked in the south and north according to local conditions, and it is made by cooking, soaking, blowing and tearing. Take the meat of chicken breast, chicken back and chicken leg, add homemade pepper juice and mix well. It tastes bone-free and residue-free, full of fragrance and tastes very good.

There are many ways to make pepper chicken, which is a classic cold dish that can be made in batches. During processing, the heating time should be reasonably controlled to ensure that the chicken is not as loose as "braised chicken" and can reflect the fresh flavor of the chicken itself.

ingredients:

1 rooster (about 125g).

Seasoning:

3 kg of bone soup, 25 g of scallion and ginger slices, 1 g of star anise, 5 g of carrot, celery and green pepper (crushed), 2 g of salt and 13 g of homemade pepper juice.

recipe of homemade pepper juice:

chop 5g of green pepper, 15g of green pepper and 1g of scallion into paste, add 1g of Jinba Boiling-resistant King Chicken Juice, 5g of salt, 3g of hemp seed and rattan pepper oil, and mix well.

Production method:

(1) Slaughter the rooster, rinse it with clear water for more than 3 hours, (Chef: 4458389) put in 3 kilograms of cold bone soup to immerse the chicken, add green onion, ginger slices, star anise, carrot, celery and green pepper, and heat it for 6 hours (the time is adjusted according to the number of cooked chickens, and chopsticks are required). Add 2 grams of salt, soak the original soup for 6 hours, take it out and hang it with a hook, and air-dry it for 2 hours.

(2) Take chicken breast, chicken back and chicken leg, tear them into strips 6 cm long and 1 cm wide by hand, and add 13 grams of homemade pepper juice and mix well.

The chef reminds the key points:

1. Choose the right ingredients and have a good taste. Usually choose 2-3 years old husband chicken, which has more subcutaneous fat, Huang Liang epidermis and firm meat.

2. The bone soup is full of flavor. If the chicken is boiled in water, some umami substances in the chicken will be dissolved in the water, and the umami of the chicken itself will be diluted. Bone (chicken skeleton or pig bone) and water are boiled into bone soup according to the ratio of 1:8, and then used to cook chicken, which is more fragrant.