Spicy chicken(la zi ji )

Spicy chicken

Introduction:

"Xinjiang people love to eat chicken, and they are all big plate chicken. There are three famous delicacies in Xinjiang: spicy chicken, big plate chicken and spicy chicken. There are two kinds of Dapan chicken in Xinjiang, but they belong to two schools. DaPanJi was first born in Shawan in the late 1980s, and its founder was Li Shilin. The main ingredients are chicken, potatoes and so on. There is soup at the bottom of the plate. In the soup, the main food is belt noodles. There is another kind of Chaiwopu "spicy chicken", which is also a large plate. Spicy chicken first appeared in Chaiwopu of Dabancheng in the early 1990s, and its originator was Chen Jiaqiao. The main ingredients of spicy chicken are chicken nuggets and dry red peppers. The hot peppers are local red peppers in Xinjiang. They are long and wrinkled after drying. The famous Saussurea chili strips are also made of this kind of peppers. Chaiwopu spicy chicken is served with rolls. The bottom of the plate is oily. The flavor is in the meat. The more you eat, the more fragrant it is. Spicy chicken has been popular in Xinjiang for more than ten years. These two kinds of big plate chicken are popular in Xinjiang. I do it best in restaurants. Fried chicken is bright in color, good-looking and time-saving. What I do at home is fried chicken for health. The color is not good-looking, but it's very healthy. The name of "Sanhuang chicken" was given by Zhu Yuanzhang. Sanhuang chicken is mostly raised in free range. The growth period of this breed is also slow, with high content of amino acids and delicate meat quality. Chicken has the effect of warming and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones. "

Production steps:

Step 1: main ingredients: 500 grams of fresh Sanhuang chicken, 5 grams of salt pepper, 50 grams of ginger, green onion, garlic, dry red pepper, white sugar vegetable oil, beer soy sauce

Step 2: remove the chicken head and feet, wash the chicken, cut it into small pieces, wash and drain

Step 3: mix the chicken with salt, and then coat it with a thin layer of starch

Step 4: wash ginger and slice, cut scallion into sections, peel garlic and slice, soak chili peel in cold water

Step 5: cool the oil in a hot pan. When it's 80% hot, pour in the chicken nuggets. Deep fry the chicken nuggets over high heat until they are hard on the surface. Remove

Step 6: heat 80% of the oil in the pan, and add the pepper in turn

Step 7: onion, garlic and ginger

Step 8: dry red pepper, stir up fragrance

Step 9: pour the fried diced chicken into the stir fry, continue to stir fry over low heat until the seasoning tastes good

Step 10: add beer

Step 11: stir fry soy sauce and sugar for a while

Step 12: stir fry until the chicken is golden yellow, and there is red oil oozing from the bottom of the pot. After tasting, you can get out of the pot

Materials required:

Sanhuang chicken: moderate amount

Dry red pepper: right amount

Vegetable oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Tsaokuo: moderate amount

Star anise: right amount

Beer: moderate

Garlic: right amount

Starch: right amount

Soy sauce: right amount

Stir fry chicken with chili sauce, stir fry chicken with chili sauce, stir fry chicken with chili sauce. The chicken should be cut smaller

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: medium spicy

Chinese PinYin : La Zi Ji