Spicy chicken in Hunan Style(xiang shi la ji kuai )

Spicy chicken in Hunan Style

Introduction:

"Compared with Sichuan cuisine, I still like Hunan cuisine very much. I like the Hunan style spicy food, which is neither dry nor dry, especially the Hunan style chopped pepper, which is full of fresh fragrance."

Production steps:

Step 1: wash the chicken wing root and change the knife into two pieces.

Step 2: rinse the foam after blanching.

Step 3: slice mushroom; chop green pepper.

Step 4: heat the oil in the pot, heat 70% of the oil, add the scallion, ginger and minced garlic (about 5-6 pieces), saute until fragrant, add the chicken, mix the cooking wine, add soy sauce and sugar, stir fry evenly, and color the chicken.

Step 5: add chopped pepper (the amount can be determined according to the degree of hot taste).

Step 6: stir well, put into an empty bowl, steam in a steamer for 20 minutes.

Step 7: pour the steamed chicken into the frying pan again, add mushrooms and chicken essence. After the soup is dried as much as possible, add green pepper and stir well.

Materials required:

Chicken wing root: appropriate amount

Lentinus edodes: right amount

Green pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Sugar: right amount

Hunan style chopped peppers: right amount

Cooking wine: moderate

Note: a dish that flowed into the North earlier is Xiang spicy chicken wings, which is a common dish in the private recipe. Its method is simple. Xiang spicy chicken wings taste spicy, and its method is steamed. What I do is spicy chicken. I adjust the details according to my taste habits. Let me make spicy chicken according to my feeling.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Xiang Shi La Ji Kuai