Sichuan spicy chicken(chong zi de cai pu si chuan wei la zi ji ding )

Sichuan spicy chicken

Introduction:

"When it comes to spicy chicken, you may find it difficult. In fact, it's not the case. One of the key points in the production of Sichuan style spicy chicken is to dry the chicken and choke out the taste of pepper. The fried spicy chicken is crispy, with a strong aroma of pepper and chicken

Production steps:

Step 1: material preparation: half of the native chicken is slaughtered into 3cm small pieces, cut into two pieces of Vitex negundo, cut into dry red pepper, 5 pieces of ginger and Chinese prickly ash.

Step 2: heat the pan, pour in Vitex negundo and stir fry slightly. Put a little salt in.

Step 3: pour in the rapeseed oil, heat to 70%, pour in the chicken, stir fry water, take out the chicken, continue to heat the oil, then pour in the chicken again, stir fry until golden and slightly dry

Step 4: take out the fried chicken. Put some vegetable oil in the pot again.

Step 5: add pepper, ginger and star anise and stir fry. Pay attention to the middle fire, otherwise it is easy to become sticky.

Step 6: pour in dried pepper, green pepper and chicken one by one, stir fry and saute until fragrant. Add appropriate amount of salt and monosodium glutamate to taste.

Materials required:

Chicken: 400g

Dry pepper: 50g

Vitex negundo: 100g

Ginger slices: 4

Chinese prickly ash: 30

Star anise: 3

Salt: right amount

Cooking wine: moderate

Five spice powder: appropriate amount

Rapeseed oil: 400g

Note: spicy chicken is mainly spicy and dry fried chicken flavor. The traditional method only uses dry pepper, home-made, you can add erjingtiao, add rich color. This dish is very oil-consuming. It's best to stir fry the chicken twice. No water! After you've done it, let it hang slightly before you eat it. Beer or cold drink. It's great!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Chong Zi De Cai Pu Si Chuan Wei La Zi Ji Ding