Spicy chicken with garlic(suan xiang la ji kuai )

Spicy chicken with garlic

Introduction:

"It tastes salty and fragrant, with a strong garlic flavor, a little sour and spicy. Chicken skin and tendons QQ, the meat part is very tender, not wood, chewy. Potatoes are crisp. The aftertaste is full of garlic, and the soup mixed with rice is absolutely wonderful. "

Production steps:

First step: chicken legs cut, chill water, when the water is open, put some baijiu. If you don't have it, you can replace it with other wine, cooking wine and yellow rice wine.

Step 2: cut carrots and potatoes into small pieces, blanch them and cool them with cold water.

Step 3: put oil in the pan, stir fry sauce over low heat, add garlic and ginger slices, stir fry until fragrant

Step 4: add chicken, stir well, put a teaspoon of salt, potatoes and carrots, stir well

Step 5: put the sauce bowl into half a bowl of water to rinse the bowl, pour into the pot, keep the fire, burn.

Step 6: when the water is about to dry, stir fry the chilli, sprinkle with water, starch (or not) chicken essence and sesame oil, push well and collect the juice. You can get out of the pot.

Materials required:

Drumsticks: three

Potatoes: one

Carrot: one

Chili: two

Garlic: Ten

Ginger slices: Six

Garlic chili sauce: 2 tbsp

Ketchup: 1 tbsp

Sugar: half a teaspoon

Note: 1, garlic chili sauce many brands of sauce, I will not say which brand, cooking is delicious. 2, hot water, first blanch potatoes and carrots, then blanch chicken, save water and resources. 3, in fact, you can see that I do a little deep color, because my family taste is very strange, do not eat white meat. So I put some steamed fish soy sauce and changed the color. After the green pepper is put in. Sneaked in along the edge of the pot. In fact, this dish tastes better without soy sauce. If you don't like white meat, put some soy sauce, but salt should be considered.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: garlic

Chinese PinYin : Suan Xiang La Ji Kuai