Bandit chicken in Western Hunan(shan zhai xiang xi tu fei ji )

Bandit chicken in Western Hunan

Introduction:

"We all know that a lot of Hunan cuisine is spicy. I remember my father was on a business trip and had been to Hunan. He couldn't stand the spicy food there. He specially asked the kitchen master to be merciful and not to put chili peppers. But it was still spicy. Why? Because the pot fried pepper, the pot is very hot, fried dishes of course feel hot. But it's strange that I'm not afraid of spicy food. Let alone I'm not a person who can eat a bowl of spicy food, but I like spicy food very much. I always hear about bandit chicken. I checked the website and made a reference. I changed the material slightly to chicken thigh meat. I know it's very unorthodox, but who can say it's absolutely authentic? To sum up, this dish is not difficult to see in the process of operation. Its characteristics are: spicy, fragrant and crisp. "

Production steps:

Step 1: chop the chicken thighs, marinate them with 1 tsp of soy sauce, 1 / 8 tsp of salt, 1 / 4 tsp of sugar, 1 tsp of Erguotou and 1 / 2 tsp of pepper for a few hours to taste them, then put cold water into the pot, add chicken pieces, open fire and blanch, and wash away the foam;

Step 2: prepare the seasoning: 1 star anise, 1 cinnamon (big finger), 10-15 prickly ash, 10-15 fennel, 2-3 dried peppers;

Step 3: blanch the radish and cut the dried pepper into sections;

Step 4: open the pot, slow down, put pepper, star anise, cinnamon, fennel and dried pepper into the pot, slow down to make the flavor;

Step 5: open the fire, pour in the chicken, stir fry;

Step 6: add 1 teaspoon of soy sauce, fry and color;

Step 7: add 3 tbsp of the second (Erguotou) and add water to cover the surface;

Step 8: cover the pot and simmer over medium heat until soft. The chicken here is easy to rot, so you don't need a pressure cooker. After simmering, take it up;

Step 9: open fire again, add 4-6 pieces of ginger, 1 / 2 tbsp garlic, 1 tbsp chili powder, and saute until fragrant;

Step 10: pour in chicken and garlic white, add 1 tsp soy sauce and 1 tsp second, and mix well;

Step 11: pour in chicken nuggets and garlic, add 1 teaspoon of soy sauce and 1 teaspoon of second egg, and mix well;

Step 12: pour in the carrots and cover them a few times;

Step 13: turn off the heat, add the coriander section, turn it evenly, and serve it on the plate. After serving, it is beautiful, and then spread coriander on it;

Materials required:

Chicken thigh: About 500g

Carrots: 5-10 slices

Garlic: 1 plant

Coriander: 2-3

Ginger: 4-6 tablets

Minced garlic: 1 / 2 tbsp

Star anise: 1

Cinnamon: 1 yuan

Zanthoxylum bungeanum: 10-15 capsules

Fennel: 10-15 pieces

Dried pepper: 2-3

Bean paste: 1 tbsp

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Chili powder: appropriate amount

Erguotou: right amount

Vegetable oil: right amount

Note: Nutrition Tips: first, the chicken meat is tender, delicious, suitable for a variety of cooking methods, and rich in nutrition, has the role of nourishing. Chicken is not only suitable for hot frying and stewing, but also suitable for cold meat. But avoid eating too much chicken wings and other chicken food, so as not to cause obesity. (excerpt from Baidu Encyclopedia) 2. Be careful not to cook the same food as chicken; 3. This time, we put a little garlic in the dish. The amount is not much. It's just for aroma. It shouldn't have much effect. Technical tips: first, blanch chicken in cold water, then blanch it with fire, which can slowly force the blood out; second, if you like spicy, you can add more chili powder and dried chili; third, coriander should not be fried too long, first turn off the fire, then put coriander, the dish in the pot is still very hot, enough to make coriander soft and broken. 4、 Some people say that it's a good way to stew with beer. It must be delicious. But I think it's not the original recipe. It's called bandit. It should be before liberation or shortly after liberation. When bandits were in the mountains, they didn't have too many opportunities to contact with beer. On the contrary, they had more opportunities to get rice wine, potato wine and sorghum wine. Even if they got it occasionally, they might not use it to cook, but they used more wine to make this dish, It's more likely.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: medium spicy

Chinese PinYin : Shan Zhai Xiang Xi Tu Fei Ji