Geleshan spicy chicken(ge le shan la zi ji )

Geleshan spicy chicken

Introduction:

"There must be a big dish to set off the festive atmosphere at the family dinner on the national day of the Mid Autumn Festival -- the red and red Geleshan spicy chicken. At the beginning of the 20th century, a roadside shop in Geleshan, Chongqing, launched spicy chicken. Once this dish is launched, it will be popular all over the country. This dish is made of special materials. The main material must be home-made tuzai Rooster to keep it fresh, tender and beautiful. The auxiliary materials are top-grade pepper and Chinese prickly ash. The dishes cooked in this way are full of fragrance, tempting appetite, spicy, crisp, fresh and tender. It's easy to say, but it's a test of the chef's skill, especially the grasp of the heat. A good spicy chicken must be bright in color, complement with pepper, and can't turn black. The chicken must be crisp, with the fragrance of dried pepper and oil, sweet and salty. The fire is very difficult to master, it can be said that "a little more is scorched, a little less is not familiar."

Production steps:

Step 1: cut the chicken into 1.5cm square pieces.

Step 2: slice ginger, cut scallion into sections, and cut dried chili into 2cm sections. Wash Zanthoxylum and prepare the seasoning.

Step 3: put the chicken on the plate, add salt, cooking wine, soy sauce and marinate for 10 minutes.

Step 4: add oil to the clean pan until 70% to 80% heat, and fry the chicken.

Step 5: deep fry the chicken until it is ripe and the water is dry.

Step 6: leave the bottom oil in the pot, put in the dried pepper, stir out the fragrance with medium and small fire, then put in the onion and ginger, stir fry.

Step 7: stir fry the chicken with seasoning until it tastes good, then add monosodium glutamate.

Step 8: turn the pan and put it on the plate.

Materials required:

Chicken: 750g

Dried chili: 150g

Pepper: 50g

Onion and ginger: 20g each

Refined oil: 100g

Soy sauce: right amount

Refined salt: right amount

Sugar: right amount

MSG: right amount

Cooking wine: moderate

Veteran: a little

Note: 1. Choose fresh and tender materials. 2. When changing the knife, the size should be uniform, not too large. 3. Control the oil temperature when frying and the heat when frying.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Ge Le Shan La Zi Ji