Stir fried three yellow chicken(xiang cai xiao chao san huang ji )

Stir fried three yellow chicken

Introduction:

"Occasionally, I think of going to Hunan restaurant to eat, especially fried chicken. I ate it many times in the restaurant, and I felt very delicious. Later, I gradually cooked it at home, and I bought Sanhuang chicken from that supermarket, because Sanhuang chicken is a kind of chicken, and it tastes very good. This fried three yellow chicken was made a month ago. Yiru's version of this dish is delicious, salty and spicy. It's a good summer dish, and also a good food. Here to share with you, I hope you support and like it! Characteristics of stir fried three yellow chicken: bright color, delicious taste, salty and fresh, moderate spicy taste, good food with wine

Production steps:

Step 1: the main ingredient of stir fried Sanhuang chicken - Sanhuang chicken.

Step 2: stir fry three yellow chicken accessories --- green pepper, red and yellow pepper.

Step 3: cut the chicken into pieces.

Step 4: cut all the side dishes into slices, and slice onion, ginger and garlic.

Step 5: blanch the chicken in hot water, remove and dry it.

Step 6: heat up the wok, add pepper, aniseed, cinnamon and fragrant leaves.

Step 7: add chicken and stir fry until there is no water. Add dried pepper, onion, ginger and garlic and stir fry.

Step 8: stir fry with millet pepper, add cooking wine, pepper, soy sauce, soy sauce and a little sugar.

Step 9: add the side dishes, stir fry, add salt, sugar, chicken essence, pour in pickled pepper water, and then out of the pot.

Materials required:

Green pepper: one

Red pepper: one

Yellow pepper: one

Millet pepper: one

Dried pepper: 3

Pepper: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Sugar: right amount

Pickled pepper water: a little

Chicken essence: appropriate amount

Note: 1, the real Hunan food is slightly spicy than this, because it is easier to get hot in summer, what I do is slightly spicy, if you like spicy, put more millet pepper and dry pepper. 2. After the chicken is fried and dried, the seasoning should be moderate. If there is no soy sauce or soy sauce, use soy sauce instead. 3. Instead of pickled peppers, use vinegar. 4. Color pepper can also be changed into pepper, because fear of fire, all put the color pepper.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang Cai Xiao Chao San Huang Ji