Private dish "dry fried chicken with chili sauce"(si jia cai gan chao chi jiao xiang la zai ji )

Private dish "dry fried chicken with chili sauce"

Introduction:

"There are all kinds of ways to make chicken, but I still like dry fried chicken. It's especially made of chicken, with spicy materials. It's delicious and delicious. My favorite way is "spicy chicken". This dish, if Sichuan cuisine is used, is too spicy. People living in the North generally can't accept it. Most of them like the slightly spicy taste. I generally don't like to use chicken breast to fry this dish. Chicken breast seems too firewood and tastes bad. Once it's fried a little too much, it doesn't taste good! Do not put a drop of water in the production of "dry fried spicy chicken with black pepper", but use the whole chicken to take the meat to stir fry. The whole chicken should choose bamboo shoot chicken or young chicken, one is easy to cook, the other is good taste. The way I make it is totally different from that of Sichuan cuisine. Sichuan cuisine with chili and Pixian chili sauce is spicy enough, but not fragrant enough! Now, let's introduce my private dish to my friends for your reference

Production steps:

Step 1: chicken, dried Douchi, dried pepper, Chinese prickly ash, cooked peanuts, white sesame, green onion, ginger, garlic, green pepper, red pepper, yellow pepper, soy sauce, rice wine, oyster sauce, cooking oil.

Step 2: cut the scallion into green onion, ginger and garlic.

Step 3: cut the dried pepper into sections with scissors.

Step 4: crush the peeled and cooked peanuts with a knife. Just press each peanuts into coarse pieces, not too fine.

Step 5: draw a knife vertically along the bone seam on the back of the chicken with a knife, and feel the blade reach the bone.

Step 6: make a knife on the shoulder of the chicken, and then connect it with the scratch in the north.

Step 7: then make a knife on the chicken's chest along the bone. The knife edge should be connected with the knife edge on the shoulder.

Step 8: after the back, shoulder and chest are cut with a knife, lift the chicken wings with one hand and tear them in the opposite direction. Half of the chicken meat and legs can be removed from the chicken bones.

Step 9: tear off both sides according to this method, then remove the leg bone and wing bone, remove the leg bone and wing bone, draw a knife along the bone, and then scrape off the fascia with the blade, and the bone can be removed after tearing.

Step 10: cut the chicken bone removed meat into 1.5-2 cm pieces.

Step 11: stir fry spicy materials; put a little oil in the pot, stir fry pepper first, be sure to stir fry pepper thoroughly, stir fry out fragrance.

Step 12: after deep frying the pepper, add the minced garlic and stir fry until the minced garlic is yellowish. Add the dried Douchi and stir fry.

Step 13: stir fry dried lobster sauce, add dried pepper and stir fry.

Step 14: dry pepper stir fry slightly discolored, after the fragrance, add peanut and white sesame stir fry.

Step 15: stir fry sesame and peanuts, add onion and ginger, stir fry, stir fry and pour out.

Step 16: heat the pan with oil, add the chicken and stir fry over medium heat.

Step 17: stir up the water in the chicken nuggets. After there is no explosion of water and oil in the pot, cook with yellow rice wine and stir well.

Step 18: pour in soy sauce and oyster sauce and stir fry over high heat until soy sauce and oyster sauce are evenly absorbed on the chicken, but do not scorch.

Step 19: after the hair is dry, add the color pepper and stir fry.

Step 20: pour in the seasoning mixture.

Step 21: stir well the spicy materials, then you can take them out of the pot and put them on the table.

Step 22: spicy chicken has a strong flavor. It's good to drink and eat.

Materials required:

Chicks: 900 grams each

Cooked peanuts: 30g

White Sesame: 5g

Scallion: 20g

Ginger: 20g

Garlic: 20g

Green pepper: 50g

Red pepper: 50g

Yellow pepper: 30g

Dried Douchi: 20g

Pepper: 2G

Dry pepper: 3 G

Soy sauce: 15g

Yellow rice wine: 15g

Oyster sauce: 20g

Cooking oil: proper amount

Note: this dish features: gorgeous color, rich aroma, tender and smooth chicken, spicy, with food and drink, very delicious. Warm tips: 1, chicken bone to master the essentials, back, shoulder, chest each draw a knife, to connect three knives, mouth deep to the bone, cut fascia, shoulder pull down, you can take off the bone. Pick the leg bone and wing bone, cut the fascia along the bone, scrape through the bone with the blade to make one side of the muscle and bone separate, press the chicken bone with the back end of the blade, and tear the bone with your hand. 2. When frying spicy materials, you should put them into the pot in order, master the heat, and stir fry them without scorching. 3. This dish should always be dry fried and dry fried. The water on the skin of the chicken should be completely fried. Do not add water and soup. Only in this way can the dish taste rich and achieve the effect of spicy and dry fragrance.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Si Jia Cai Gan Chao Chi Jiao Xiang La Zai Ji