Spicy chicken, a famous historical dish in Changsha(zhang sha li shi ming cai ma la zi ji )

Spicy chicken, a famous historical dish in Changsha

Introduction:

"Spicy chicken" is a famous dish of "yuloudong", a century old shop in Changsha, Hunan Province. It was founded in the Tongzhi period of the Qing Dynasty and is a representative dish of Hunan cuisine. Hunan Province in China, affected by the geographical location and humid climate, most people like to eat pepper and ginger, so hot vegetables occupy a large proportion in Hunan cuisine. "Spicy chicken" is a typical representative of Hunan cuisine. It's spicy, spicy and fragrant, which can best reflect the taste of people in Hunan. It has been loved by Hunan people since it came out. Today, we will make the most representative dish of Hunan cuisine "spicy chicken". In the past, the whole chicken was usually used in the production of "spicy chicken". Now, due to the market supply, the chicken is very convenient to use. Many restaurants in Hunan mostly use chicken legs. The main methods of this dish are as follows; "

Production steps:

Step 1: first remove the bone of the chicken leg, and then cut the boneless chicken leg into small pieces.

Step 2: paste the diced chicken, sprinkle monosodium glutamate and salt inside, pour in the right amount of Shaojiu, and put in the right amount of wet starch.

Step 3: grasp with hands repeatedly and marinate for 10 minutes.

Step 4: stir in a bowl; add salt, monosodium glutamate and sugar first.

Step 5: add the right amount of vinegar, and then add a little soy sauce.

Step 6: drop a few drops of Shaojiu, add appropriate amount of water and starch, and mix well.

Step 7: pour the garlic into the sauce and set aside.

Step 8: heat the frying spoon on the fire, add proper amount of cooking oil, pour in pepper and dry pepper, and stir fry.

Step 9: stir fry the pepper and pepper until fragrant. Stir fry the diced chicken until discolored. Stir fry the ingredients.

Step 10: stir fry well, then cook in a bowl, then stir quickly over high heat.

Step 11: after the sauce is gelatinized, add a few drops of sesame oil and stir well.

Step 12: add sesame oil and stir well, then take out the pot code plate, and the operation is completed.

Materials required:

Drumsticks: 350 grams each

Green pepper: 30g

Red pepper: 30g

Dried pepper: 4G

Chinese prickly ash: 5g

Minced garlic: 20g

Salt: 2G

Sugar: 10g

MSG: 2G

Shaojiu: 15g

Vinegar: 10g

Soy sauce: 10g

Sesame oil: 5g

Starch: appropriate amount

Cooking oil: proper amount

Note: the characteristics of this dish: the color is oily and gorgeous, the smell of pepper is rich, the diced chicken is smooth and delicious, the taste is salty, fresh and spicy, the cooking is fire-fighting, and the characteristics of Hunan cuisine are outstanding. Warm tips: 1. To make this dish, you can choose chicken leg or whole chicken bone. 2. When the chicken with skin is diced, the size should be the same as far as possible, and the diced chicken should be even. 3. When frying this dish, we should pay attention to the use of firepower, the speed should be fast, the taste should pay attention to salty, fresh, slightly sour, slightly sweet, spicy, and the proportion of mixing bowl sauce should be appropriate, so as to highlight the flavor of Hunan cuisine. Spicy chicken, one of the representative dishes of Hunan cuisine, is ready. This dish, color and taste, taste outstanding, taste very good, for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Zhang Sha Li Shi Ming Cai Ma La Zi Ji