fried chicken(xiao jian ji )

Fried chicken method:

Raw materials for frying chicken:

One young Rooster (about 1250g in weight), three pickled sea peppers, 100g winter bamboo shoots, 50g celery yellow, a few green onions, a few ginger slices, a little soy sauce, 100g lard, a little salt, a little sugar, a little vinegar and a little monosodium glutamate.

Processing steps of fried chicken

1. After killing the chicken, remove the internal organs, wash, remove the bones, and slaughter it into chopsticks about 5cm long.

2. The winter bamboo shoots are also cut into 5cm long chopsticks, the celery yellow is cut into knots, the pickled sea pepper is chopped. Put the chicken in a bowl, add salt and water bean powder, mix well.

3. After the lard is hot in the pot, put down the chicken and stir fry it slightly. Then add the winter bamboo shoots, pickled sea peppers, celery, ginger and scallion and stir fry them slightly. At the same time, mix soy sauce, vinegar, sugar, monosodium glutamate, water soybean powder and a little clear soup in a bowl to make juice. Pour them into the pot and stir fry a few times.

Characteristics of Xiaojian chicken

The meat is tender and delicious.

fried chicken

Xiaojian chicken is a well-known local specialty dish in Zigong, which belongs to the Xiaojian category of Sichuan cuisine.

Characteristics of dishes

It's the most common dish in Chengdu. Almost every family can cook it, but it's also called "fried chicken with green pepper" or "fried chicken with green pepper". However, no matter what the name is, the two basic ingredients of this dish are absolutely indispensable: "green pepper (the most authentic erjingtiao produced in Sichuan) and chicken".

In addition, there are some differences in the ways of each family. Some people will add Pixian Douban when frying, while others will directly fry the chicken with green pepper and soy sauce. Our family's practice belongs to the latter, from snacks to mostly this taste, every other period of time do not eat it, want to panic. In particular, sometimes in the field of business, or travel, my heart is to go home to eat my mother fried such a "fried chicken".

Small fried chicken, you have to use chicken to be authentic, do not have to pick bone, fine cut into small pieces, with bone and meat fried together. When you eat it, you can add the erjingtiao produced in Sichuan.

Practice 1

raw material

accessories

step

1. Remove the bone from the chicken leg, loosen it with a knife, and cut it into 5 cm long and 1 cm wide strips with a diamond shaped knife

2. Add salt, cooking wine, water bean powder and water bean powder into a bowl. Cut the bamboo shoots into strips about 4cm long and 0.7cm wide. Add a little salt and wash.

3. Cut pickled pepper into 2.5cm long sections, cut celery yellow into short sections, cut scallion into "horse ear" shape, and mix soy sauce, vinegar, sugar, salt, cooking wine, monosodium glutamate, water soybean powder and soup into sauce.

3. Heat the frying pan with lard (about 150 ℃), stir fry the chicken with scattered seeds, add pickled pepper, ginger and garlic slices, stir fry until fragrant, then add green shoots, celery yellow and green onion, cook the sauce, wait for the sauce to brighten the oil, remove from the pan and serve.

Practice 2

raw material

step

The first step

Cut the chicken leg meat into the chicken leg and pour a little wine / Baijiu, salt, mix evenly until the basic taste. Mince the ginger, millet and green pepper until set aside.

Step two

Put the prepared chicken leg in the pot and stir fry until the meat is golden. Add a little Douban and continue to stir fry. Pour in the prepared tender ginger, spicy millet and small green pepper and stir fry. Add a little salt and stir until done.

Practice 3

raw material

step

1. Cut chicken into strips and size with salt and starch.

2. Mix the starch, cooking wine, salt, pepper and vinegar into the flavoring juice in a bowl, stir fry the chicken strips with peanut oil, add green onion, ginger, garlic and pickled pepper, stir fry the flavor, then add the winter bamboo shoots, celery, add the bowl juice, stir fry for several times.

nutritive value

The color is orange red, slightly sour, tender and refreshing, slightly spicy and sweet.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xiao Jian Ji