Charred and Spicy Szechuan Spicy Chicken
Ingredients ?
Bone-in chicken 450g dried chili pepper 1 small bowl pepper 1 large ginger, scallion, garlic moderate
With five spice powder 1 tsp cooking wine 1 tbsp soy sauce 1 tbsp star anise, sesame leaves (do not like spices can not be added) moderate
Minced green onion moderate white sesame seeds small dish sugar, salt moderate
Caramelized spicy spicy Szechuan-style spicy chicken practice ?
Wash the chicken, cut into small pieces with the skin and bones on, and place on kitchen paper to absorb excess water. If you don't have kitchen paper, draining is fine.
Then marinate the chicken in salt, cooking wine and five-spice powder.
Sichuan chefs recommend that the dried chili peppers be soaked in water before being fished out and drained, as this treatment is both more flavorful and more hygienic. White sesame pot in a low heat dry stir fry cooked. Onion cut into sections, ginger sliced, garlic cloves peeled and spare.
Marinated chicken needs to be fried twice in oil. This way the fried chicken, the surface of the charred flavor, the inside is not too dry. The first time the oil temperature of 50% in the pot
The meat fried, start to change color can be removed.
The second time, heat the oil to 80% and smoke in the pan. Add the chicken to the pan again and fry over medium-high heat until the surface is browned, then lift up and drain the oil.
Reserve a small amount of oil in the pan, and sauté the peppercorns and ginger.
Add green onion, garlic cloves, star anise and allspice (if you don't like spices, don't add them).
Then add chili peppers, stir-fry choking spicy flavor.
Add the chicken pieces and stir-fry, and add a spoonful of cooking wine quickly turn well, cover and simmer for half a minute on the lowest heat. This will simmer the chili and spice flavors into the chicken as the wine evaporates.
Add soy sauce for color and salt and sugar to taste.
Sprinkle sesame seeds, chopped green onions out of the pot
While hot rice, a snatch
Tips
Pre-soaked dried chili, the last fried chicken when the pouring of wine simmering for a while, so that out of the spicy chicken is very flavorful.