Spicy chicken (ma la ji si )

Spicy chicken

Introduction:

"This angle is not good, the beer foam has gone, and I didn't take a good picture. This one is clearer at this angle, but it's a bit like Yuzhu."

Production steps:

Step 1: (1) chicken processing: < br > boil a pot of water, put the chicken in a hot pot, quickly take it out and take a shower.

Step 2: add cold water to the pot and add seasoning a at the same time. When the water is boiling, put the chicken in the boiling water again, cover and cook for 5 minutes. Then turn off the heat and continue to simmer under the cover for 15 minutes. (water is better than chicken)

Step 3: when the time is up, take out the chicken and put it in cold water or ice water for half an hour.

Step 4: take out the drained water, cut it into pieces or tear it into silk by hand, and set aside.

Step 5: (2) seasoning B is used to make spicy juice: < br > put the dried pepper and Zanthoxylum bungeanum into a dry hot pot, stir fry them over low heat to make the flavor. The pepper turns dark red and the Zanthoxylum bungeanum turns dark. Turn off the heat and serve. Chop the hot pepper and Zanthoxylum with a knife or rolling pin and put it in a small bowl. (I use shredded chili directly)

Step 6: put a little oil in the frying pan, add a little spicy bean paste, ginger and some garlic, stir fry until fragrant, turn off the heat. Stir fry good material into a small bowl.

Step 7: in a small bowl, add a little chicken soup, red oil, minced garlic, 2 drops of sesame oil, soy sauce, a little sugar, salt and MSG.

Step 8: mix the contents of the above three small bowls together, mix well and taste the taste. The saltiness is moderate and the spicy taste is strong.

Step 9: (3) mixing: < br > the last step: pour the spicy juice on the silk, then pour the coriander and chive foam on it. I didn't put coriander and chives in it

Materials required:

Chicken breast: 2 pieces

Cinnamon: one piece

Ginger: 2 tablets

Onion: a little bit

Star anise: 2 capsules

Cooking wine: a little

Spicy bean paste: right amount

Minced garlic: right amount

Dried chili: Lots

Chinese prickly ash: plenty

Chili oil: plenty

Ginger powder or slice: some

Soy sauce: right amount

Sesame oil: 2 drops

Sugar: small amount

Salt: right amount

MSG: a little

Cooked sesame: right amount

Note: 1) don't cook chicken for a long time, so the chicken is tender. Put it in ice water immediately after cooking. This kind of leather is delicate, tight and smooth, crisp and not easy to break. 2) You can also dilute a little sesame paste with water and mix it into the seasoning to make it taste more rich and more delicious. 3) My husband doesn't like to chew ginger, so the ginger slices I use are better to pick out.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Ma La Ji Si