Black bone chicken with pepper(hua jiao wu gu ji )

Black bone chicken with pepper

Introduction:

"Black bone chicken is delicious and nutritious, but it's always boring to make soup. Today, I'd like to change the way of eating it: the main cooking method is" steaming ", which shortens the cooking time and prevents the loss of nutrition; the spicy oil made of pepper and pepper is poured to remove the fishy smell and increase the appetite; finally, the fresh salty juice made of delicious soy sauce and oyster sauce is poured. Ha! Think about it. The fresh and tender chicken, with sesame oil and sauce, not only has the spicy flavor of Sichuan flavor, but also has the characteristics of Cantonese style. What a delicious and nutritious food -- "

Production steps:

Step 1: start a frying pan, pour in 300g corn oil, heat it to 60% heat, then turn to low heat;

Step 2: shoot the loose scallion and ginger pieces, and fry them for fragrance;

Step 3: the next section of pepper, fried flavor;

Step 4: add pepper;

Step 5: while stirring, continue to fry slowly over low heat, until the pepper becomes dry and crisp, turn off the heat;

Step 6: when the oil is hot, filter it into a large bowl and filter it twice.

Step 7: Amber spicy oil, clear and fragrant - it can't be used so much at a time. It's sealed and can be used as you like. It's very appetizing and refreshing.

Step 8: remove the head and tail of the black bone chicken, clean it, cut it into pieces the size of walnuts, and use a disinfected towel or kitchen paper to absorb the excess water;

Step 9: put it in the basin, add minced garlic and ginger, stir well, stir for a while, and rub it with hands;

Step 10: add 1 tbsp corn oil;

Step 11: add soy sauce, sugar and salt and stir well;

Step 12: cover with plastic film and marinate for more than 15 minutes;

Step 13: the code is on the plate.

Step 14: steam the chicken in the steamer, steam it over high heat for 10 minutes, turn off the heat and simmer for 2 minutes;

Step 15: take out the steamed chicken, sprinkle with scallion, red pepper and some fresh pepper (decoration);

Step 16: add 3 to 4 tablespoons of spicy oil into a small pot and heat it to 80% or 90% heat - there are oil marks on the bottom and smoke on the surface;

Step 17: pour the hot oil evenly on the chicken, only to hear "zizilala" a random sound, suddenly the aroma overflows;

Step 18: add 4 tablespoons of delicious soy sauce into the pot, bring to a boil, add oyster sauce, stir well, and bring to a boil again;

Step 19: pour on the chicken. be accomplished! Serve——

Materials required:

Black chicken: 1

Chinese prickly ash: 100g

Red pepper: 50g

Star anise: 1 capsule

Cinnamon: 1 piece

Fragrant leaves: 2 pieces

Onion and ginger: right amount

Corn oil: 300g

Minced garlic: 2 tablespoons

Ginger: 2 tablespoons

Soy sauce: 2 tablespoons

Sugar: a little

Delicious soy sauce: 4 tablespoons

Oyster sauce: 1 tablespoon

Note: 1, if you do not do this step spicy oil, this is actually a very simple dish. If it's troublesome, do it twice. If it's troublesome, you can use the ready-made zanthoxylum oil and chili oil to match it. 2. When marinating chicken, first put minced garlic, ginger and rub well, can make chicken more tender and smooth, garlic juice and ginger juice is the best natural "tender meat powder". 3. The chicken should be steamed quickly over high heat, 10 minutes is enough, the steamed time is long, the chicken will be old, the taste is not tender. 4. There is no salt in this dish. It depends on soy sauce and oyster sauce to improve the taste. That's why it tastes a little white. If you think it tastes light, you can put a little salt in the marinated chicken. But you should know that salting will make it easier for chicken to get out of water in the process of steaming, which will reduce the taste. In fact, the fresh chicken dip in the sauce has a lot of flavor, less salt is more healthy!

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: spicy

Chinese PinYin : Hua Jiao Wu Gu Ji