Spicy barbecued chicken(xiang la cha shao ji ding )

Spicy barbecued chicken

Introduction:

"Chicken is one of the indispensable poultry varieties in people's daily diet. Compared with beef and pork, chicken has higher protein quality and lower fat content. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D and vitamin K. The protein content of chicken is different according to the position, skin and no skin. The order from high to low is peeled chicken, breast meat and thigh meat. Compared with other meats, skinless chicken has the characteristics of low calorie and is a good source of protein. According to traditional Chinese medicine, chicken has the effects of warming and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones. Today, I used chicken breast and chicken leg meat, honey instead of sugar, and barbecued sauce instead of oven. I used quick frying instead of oven, which made the chicken have more flavor and taste less hot. "

Production steps:

Step 1: prepare the fresh Sanhuang chicken, cut off the chicken breast and chicken leg, and cut into about 2 cm dices;

Step 2: pour the barbecue sauce and cooking wine into the diced chicken;

Step 3: pour honey and soy sauce into diced chicken;

Step 4: pour pepper and starch into diced chicken;

Step 5: let all ingredients and diced chicken ready to stir evenly, marinate for more than 2 hours;

Step 6: prepare green pepper, red pepper and garlic;

Step 7: wash the green pepper and red pepper, cut it into a circle and smash the garlic;

Step 8: add proper amount of oil into the pot, add garlic and saute until fragrant, then add pickled diced chicken;

Step 9: stir fry diced chicken over high heat until discolored;

Step 10: add green and red pepper and continue to stir fry until it is cut off;

Step 11: add salt, add sesame oil and remove.

Materials required:

Chicken: 200g

Green pepper: 2

Red pepper: 1

Barbecued pork sauce: 1 tbsp

Honey: 1 / 2 tbsp

Cooking wine: 1 teaspoon

Soy sauce: 1 / 2 tbsp

Pepper: a little

Starch: a little

Sesame oil: a little

Garlic: right amount

Salt: right amount

Note: 1. The marinating time of chicken must be long enough to taste. I marinate at noon and fry in the afternoon for about 5 hours. 2. The seasoning should be adjusted according to the weight of chicken and their taste. 3. If you can't eat chili, you can change it to other ingredients.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Xiang La Cha Shao Ji Ding