Chicken is a common ingredient in China, and many people regard it as a superior nourishing food. Practices vary from place to place. Spicy chicken is a classic traditional dish of Han nationality, named after Chongqing Geleshan. This dish is reddish brown with luster, soft and spicy. Salty and mellow, slightly sweet.

Chongqing spicy chicken

Ingredients:1000g chicken, 80g dried pepper and 20g garlic sprout.

Seasoning: salt 8g, monosodium glutamate 6g, cooking wine 20g, soy sauce 4g, garlic 15g, onion ginger 150g, peanut oil 150g (actually edible 60g), pepper 20g, sugar 3g, cooked sesame white pepper 5g and sesame oil 2g.

Production method: 1. After the whole chicken is slaughtered, the head and claws are removed, chopped into small pieces about 2 cm square, put into a bowl, add 6 grams of refined salt, 4 grams of monosodium glutamate, cooking wine, white pepper and soy sauce, stir well and marinate for about 30 minutes;

2. Slice garlic, shred onion and ginger, cut dried pepper into small pieces, and cut garlic seedlings into sections;

3. Put the wok on a big fire, add peanut oil, heat it to 80%, pour in the marinated chicken pieces and oil them, fry until the surface of the chicken pieces is dry and dark yellow, take out the drained oil, change the small torch to red pepper segments and chillies and dry them thoroughly, and put them into the wok to take out the drained oil for later use;

4. Leave 50g of base oil in the pot, add onion, shredded ginger and garlic slices to stir fry until fragrant, then add fried chicken pieces to stir fry, add fried dried red pepper, pepper and garlic seedlings, stir fry over high fire, finally add the remaining refined salt, monosodium glutamate and white sugar to adjust the taste, and sprinkle sesame oil on cooked sesame seeds before taking out of the pot.