Spicy chicken (ma la ji si )

Spicy chicken

Introduction:

"When I talk about spicy chicken shreds, I think of the sketch by Zhao Lirong and Gong Hanlin, which seems to be called" such a package ". Gong Hanlin mentioned the English name, pretending to be foreign and being laughed at as spicy chicken shreds, which is unforgettable to me. I like Zhao Lirong's Art, and I admire her even more. But I'm sorry that she has been driving crane to the West for 12 years. Let's talk about my shredded chicken. "

Production steps:

Step 1: put cold water in the pan, put chicken thighs and 3-4 pieces of ginger, then boil over medium low heat until chicken blood flows out;

Step 2: prepare the ingredients of the soup and flatten the Tsao Guo with the back of a knife to make it taste better;

Step 3: put the pot on the stove, enlarge the half pot of water, put the soup material;

Step 4: put the chicken thighs on high heat, bring the water to a boil, change it to medium heat, and cook until the thighs are well done;

Step 5: let the chicken thigh cool slightly after it is cooked, tear off the skin, take out the meat, put it on the chopping board, beat it with a noodle stick until the meat becomes flat (it's better to tear it into silk), and then tear the chicken into silk;

Step 6: soak 20-30 tablets in water, then stir fry them, put them on the chopping board and smash them with a knife;

Step 7: put the pot on the stove, turn on the slow fire, put the bean paste, 2 tbsp of pepper, 1 tbsp of chili oil, garlic, cut into sections, slow fire to make the flavor excellent;

Step 8: pour in shredded chicken, add 1 tbsp cooking wine and 1 / 2 tbsp sugar, simmer well and simmer dry.

Materials required:

Chicken leg: 2

Dried pepper: 2-3 strips

Star anise: (in soup) 2

Fennel: (soup) 10-20 capsules

Xiangye: (in soup) 3-5 tablets

Cinnamon: (in soup) 1 tablet

Caogou: (in soup) 1

Licorice: (soup) 3 tablets

Tangerine peel: (in soup) 2-3 tablets

Star anise seeds: (in soup) about 10 seeds

Ginger: (stir fried) 3-4 slices

Scallion: (in soup) 1

Bean paste: (stir fried) 2 tbsp

Chili oil: (stir fried) 1 tbsp

Minced garlic: (stir fried) 1 tsp

Zanthoxylum bungeanum: (stir fried) 20-30 capsules

Sugar: (stir fried) 1 / 2 tsp

Cooking wine: (stir fried) 1 tbsp

Note: Nutrition Tips: 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) tips: first, when you put Douban sauce in cooking, you don't need to put salt. Because Douban sauce is very salty, you can also use Douban sauce instead of salt or soy sauce to adjust the salinity; second, Bangbang chicken, also known as "Leshan Bangbang chicken" and "Jiading Bangbang chicken". This dish was originally made in hanyangba, Leshan. It was made of Hanyang chicken. After being cooked, the chicken was beaten loose with a wooden stick and eaten. It's easy and even to shred the chicken with a mallet.

Production difficulty: ordinary

Process: simmer

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Ma La Ji Si