Pepper Chicken(jiao ma ji )

Pepper chicken method:

Raw materials for pepper chicken

One Rooster (about 500g chicken is better), 20 pepper, 5g monosodium glutamate and 5g salt, 10g sesame oil and 10g sugar, 25g green onion, 25g soy sauce and 25g soup.

Processing steps of Pepper Chicken

1. The processing of chicken is the same as that of Bangbang chicken.

2. Chop the green onion and Chinese prickly ash together and add the above other seasonings to make the juice.

3. Remove the bone of the cooked chicken with sesame oil, chop it into a plate, pour on the mixed juice, and mix well when eating.

The characteristics of pepper chicken are as follows

It has onion and pepper fragrance, light and palatable.

Pepper Chicken

Pepper chicken is a famous traditional dish in Sichuan, Chongqing and Xinjiang. The main material is chicken, and the main cooking technology is cooking. The finished hemp is mellow, salty and fresh, soft and tender, fresh and delicious.

Characteristics of dishes

China's food culture has a long history. There are no less than 100 kinds of chicken dishes. Pepper chicken is one of the representative dishes of Sichuan cuisine. It is made in the South and the north according to local conditions. It is made by boiling, soaking, blowing and tearing. The meat from three parts of chicken breast, chicken back and chicken leg is mixed with homemade pepper juice. It tastes boneless and residue free, with full fragrance and good taste.

One Rooster (about 1250g) is slaughtered, rinsed with water for more than 3 hours, put in 3kg cold bone soup, immerse the chicken body, add 25g green onion, 25g ginger, 10g star anise, 50g carrot, 50g celery, 50g green pepper, and heat for 6 hours Turn off the fire, add 20 grams of salt, soak the original soup for 6 hours, take it out, hang it with a hook, and air dry for 2 hours. 2. Take chicken breast, chicken back and chicken leg, tear them into strips 6cm long and 1cm wide, add 130g homemade pepper juice and mix well.

There are many ways to make peppered chicken, which is a classic cold dish that can be made in batches. During processing, the heating time should be controlled reasonably to ensure that the chicken is not as loose as "grilled chicken", but also can reflect the fresh flavor of the chicken itself. In recent years, "Xinjiang pepper chicken" is also more popular. Mix the shredded chicken with coriander section, pepper slices and onion shreds, and then add sesame oil and pepper oil (or remove the seeds of raw pepper, and mix with fresh onion leaves and salt to make a very fine "onion and pepper paste". Put it in a bowl, pour it with hot oil, add soy sauce, monosodium glutamate, sesame oil and chicken soup to make pepper juice, and pour it on the chicken The chicken skin is crisp and fragrant, the meat is tender, and the more you chew, the more fragrant it is.

Key 1. Homemade pepper and hemp juice has enough hemp flavor. The method is to chop 50 grams of green pepper, 15 grams of green pepper and 10 grams of scallion into Rong, add 10 grams of jinbanai boiled King chicken juice, 5 grams of salt, 30 grams of yaomazi rattan pepper oil and 10 grams of maputao pepper oil, and mix well. 2. Accurate selection of materials and good taste. Generally, the 2-3-year-old old chickens have a lot of subcutaneous fat, yellow skin and compact meat. 3. Bone soup is delicious. If the chicken is boiled in water, part of the flavor material in the chicken will dissolve into the water, and the flavor of the chicken itself will be diluted. Bone soup is made from bone (chicken skeleton or pig bone) and water in the ratio of 1:8, and then used to cook chicken, its fresh flavor is more rich.

practice

Practice 1

Food preparation

A chicken (about 500 grams), 3 grams of pepper, 10 grams of shallot, 10 grams of ginger and onion, 10 grams of cooking wine, 2 grams of salt, 10 grams of soy sauce, 10 grams of sesame oil, 0.5 grams of monosodium glutamate, 50 grams of fresh soup.

Production steps

1. Remove the head, neck, wings and feet of the tender chicken, wash them, and then add a little water to the boiling soup pot. Add ginger, scallion and cooking wine to cook

2. Pick up and put it into cold boiled water, soak it and dry it

3. Remove the chicken bone and change it into slices (or strips). Wire, block) into the tray.

4. Remove the black seeds of Zanthoxylum bungeanum, wash the scallions and cut them into flowers. After mixing, add a little salt and chop them into fine powder. Put them into a small bowl. Add soy sauce, salt, sesame oil, monosodium glutamate and cold soup. Mix well to form pepper Mazi juice. Pour it on chicken slices.

Practice 2

Food preparation

1 young rooster 1250g scallion leaves 75g monosodium glutamate 2G Sichuan salt 3G Hongpao Huajiao 40g chicken soup 50g soy sauce 30g sesame oil 25g

Production steps

1. Select the white skin tender chicken, put it into the soup pot, cook it until it is just cooked, take it out, put it in the cold boiled water, take it out, and dry it.

2. Take the chicken leg and breast meat, slice into 4cm long, 1.5cm wide pieces, according to the knife edge in the plate into Triassic water or windmill type.

3. Remove the seeds of Zanthoxylum bungeanum, cut the fresh scallion leaves and Sichuan salt to make a very fine "scallion and pepper mash" and put it into a bowl (sprinkle it with hot oil). Add soy sauce, monosodium glutamate, sesame oil and chicken soup to make pepper sauce. Pour it on the chicken slices.

Practice 3

Food preparation

1 piece of boneless chicken leg, 1 / 2 bowl of Taibai powder, 1 tsp pepper sauce, 1 / 2 tsp minced garlic, 1 / 2 tsp pepper, 2 tsp white vinegar, 2 tsp black vinegar, 1 tsp sugar, 1 tsp soy sauce, 1 tsp cold boiled water, 1 / 2 tsp sesame oil, 20 g ginger, 1 / 2 spring onion, 1 / 4 tsp salt, 1 / 8 TSP wuxiangfen, 1 tsp egg liquid

Production steps

1. Cut off the extra fat of chicken leg, add all the marinades, mix well, let stand for about 30 minutes, then take out and coat with white powder, set aside.

2. In a hot oil pan, place the chicken leg in method 1 and deep fry over low heat for about 4 minutes. Then turn to high heat and deep fry for about 1 minute. Remove and drain the oil. Cut into pieces and set aside.

3. Mix all the pepper and hemp sauce materials evenly and pour them on the fried chicken chops of method 2 (or sprinkle with coriander leaves for decoration).

Practice 4

Raw materials:

Three yellow chicken 1 (preferably not more than 600 grams), 20 grams of green pepper, 20 grams of old soy sauce, 10 grams of brown sugar, 10 grams of salt, 30ml of Baijiu, 30ml of water powder, 1 of scallion, 5 of ginger, 5 of garlic, 3 of dried pepper, and 10 of Zanthoxylum bungeanum.

Method:

1. After washing the chicken, drain the water and mix the water, starch, Baijiu and salt for half an hour. At the same time, wash the prickly ash bud and cut the scallion into small sections for backup.

2. There is no need to add oil in the frying pan. When it is slightly hot, add the marinated chicken and stir fry until the water is dry. The chicken begins to turn white.

3. Add soy sauce and brown sugar to dry the chicken. Turn to medium and low heat at this time. Fry until the chicken is colored. At the same time, add the dried pepper and half of the pepper sprouts.

4. In turn into the pepper, ginger, garlic continue to stir fry out flavor, and then add water over half of the chicken.

5. At this time, you can directly cover and stew in the frying pan. You can also pour the chicken and the soup into the frying pan to stew. Before adding the remaining scallion, bring the soup to a boil and simmer for 20 minutes over medium low heat. When the chicken is mature, put the remaining half of the pepper sprouts into the frying pan and mix well.

Practice 4

Food preparation

Main ingredients: Native Chicken (Chai chicken), a few pieces of ginger

Ingredients: coriander, shallot, red pepper, green pepper, coriander, chopped onion.

Production steps

1. Put the chicken into the pot, add water and ginger slices, cook and cool thoroughly

2. Tear the cooked chicken into strips, remove the skin in the process of tearing, and then put the cut ingredients in

3. Add sesame oil, pepper oil, chicken essence and salt and mix well.

Practice 5

Food preparation

Chicken (150g), soy sauce (4.5g), vermicelli (150g), scallion (a little), pepper powder (a little), ginger (a little), sesame oil (a little), vinegar (a little), sugar (a little).

Production steps

1. Put the chicken in the water and bring to a boil. Turn the heat down and simmer until the chicken is seven years old. Remove the bone and cut it into 1-inch thin slices. Place in the Vegetable Bowl.

2. Mix onion, ginger, sesame oil, pepper powder, vinegar, sugar, etc. into the dish, and then cut the powder into long strips as the base. Hemp taste, appropriate wine.

matters needing attention

Zanthoxylum bungeanum should be processed with raw Zanthoxylum bungeanum and onion ginger.

Practice 6

Main materials

Half a chicken

accessories

Two parsley, one ginger, three chives, 20g fresh pepper, 8g homemade spicy red oil, 6G soy sauce, 15g soy sauce

step

1. Prepare raw materials.

2. Cut ginger into slices and scallions into sections.

3. Clean up the chicken, put cold water into the pot, add proper amount of cooking wine into the pot, add scallion and ginger slices, bring to a boil over high heat, skim the foam after boiling, and then simmer over low heat for about 20 minutes until cooked.

4. Pepper a little cut, do not cut too broken, pepper seeds can be cleaned up as far as possible to clean up.

5. Cut the scallion leaves into scallions, chop the coriander stick, and reserve the coriander leaves.

6. Add vegetable oil to the pan and heat to 80%.

7. Put coriander stick on the bottom and prickly ash on the top, add appropriate amount of salt, pour in hot oil, and then quickly stir evenly.

8. Add home-made spicy red oil and appropriate amount of soy sauce, stir evenly, the practice of home-made spicy red oil can be found in my blog.

9. Tear the cooked chicken by hand and remove it

Chinese PinYin : Jiao Ma Ji