Hot pepper chicken(san dao gong xu qing song zuo ren qi mei shi la zi ji )

Hot pepper chicken

Introduction:

"The spicy chicken made in the traditional way costs a lot of oil and the meat is very hard. After improvement, it's crisp outside and tender inside. It's easy to do, and it doesn't cost oil. It tastes dry and spicy. It's especially delicious

Production steps:

Step 1: the raw materials are shown in the figure above.
The dry pepper is spicy when it's cut. I cut half of it and didn't cut half.

Step 2: cut chicken into pieces, marinate for 30 minutes with 1 tsp salt, 1 tbsp soy sauce, 1 tbsp five spice powder, 1 tbsp sugar, 2 tbsp cooking wine and 1 tbsp cooking oil

Third step: boiling water, quickly put chicken into it, boil it, and pour a tablespoon of Baijiu. Boil again, take out, wash and control dry.

Step 4: put 80% hot oil into the chicken and fry it in high heat until golden yellow. Don't use too much oil. When it's slightly yellow, take it out and put it in again.

Step 5: after double frying, filter out all the oil, add salt, cumin powder and pepper powder, stir well.

Step 6: pour in the dried pepper, garlic slices, star anise, pepper, stir fry out the flavor, then the dried pepper becomes crisp. Put in fried peanuts, mix well, sprinkle a little chicken essence can be out of the pot.

Materials required:

Chicken: right amount

Peanuts: right amount

Dry pepper: right amount

Garlic: right amount

Ginger: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Soy sauce: moderate

Five spice powder: appropriate amount

Sugar: right amount

Cooking wine: moderate

Edible oil: right amount

Cumin powder: right amount

Pepper powder: right amount

Chicken essence: appropriate amount

Baijiu: moderate amount

Note: the three processes of spicy chicken are: 1. Marinate - marinate must put enough salt, because the fried chicken is difficult to get in the salt. A teaspoon of salt is not too much, because there is a blanching step in the middle, which will wash away the salt. 2. Blanching water - why blanching water? Blanching water can make the chicken half cooked. In the later frying process, just make it crisp outside, so that the chicken is crisp outside and tender inside! Second, frying chicken with oil will be very dirty and difficult to use. After blanching and draining, the chicken is clean, so the oil is not dirty. 3. Frying - Double frying method can quickly ensure the crispness of the outside. If it is fried all the time, too much moisture will be lost. This time, the fried chicken, instead of the usual full fried, changed to half fried and half fried, first to save oil, second to fry quickly color. Afterwords: when marinating chicken, put some soy sauce and sugar, it will have more flavor. The purpose of putting edible oil is to make meat more smooth and tender! Like spicy children's shoes, you can put chili powder, my family recently quit spicy, so this is more conservative, not very spicy.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: spicy

Chinese PinYin : San Dao Gong Xu Qing Song Zuo Ren Qi Mei Shi La Zi Ji