bright spot:
Pickled pepper chicken is a combination of Guizhou spicy chicken and Sichuan pickled pepper dish, which not only maintains the spicy flavor of spicy chicken, but also increases the slightly sour and slightly sweet taste of pickled pepper, and the taste is more unique.
peculiarity:
The oil is bright red, the chicken is tender, slightly sweet and slightly sour, and refreshing.
Comments:
The fin rice pepper is too spicy, it is recommended not to put it, increase the amount of pickled pepper to 100 grams, so as to highlight the taste of pickled pepper, unique. In addition, when I went to a small city in Sichuan to investigate, I found that there is a local "sauerkraut chicken" hot pot that sells very well, and its general practice is to put the chicken and Sichuan sauerkraut together in a pressure cooker, similar to the method of sauerkraut fish, the soup is fragrant and appetizing, which is worth learning.
raw material:
1 earth rooster (about 2 kg of gross weight), 1000 grams of potatoes, 50 grams of red peppers, 4 plates of seasonal vegetables.
seasoning:
50 grams of rice dumpling chili, 5 grams of peppercorns, 15 grams of ginger, 10 grams of green onion, 25 grams of garlic, 5 grams of refined salt, 10 grams of soy sauce, 5 grams of monosodium glutamate, 15 grams of cooking wine, 100 grams of rapeseed oil, 3 kg of clear soup.
Preparation Method:
(1) Cut the chicken into 3 cm cubes, peel and wash the potatoes and cut them into small cubes, cut the ginger into slices, cut the garlic into slices, and cut the green onion into segments.
(2) Heat the vegetable oil in a frying pan until it is 80% hot, stir-fry the chicken nuggets on high heat, until it is broken and the water is removed, and then put it out and set aside.
(3) Re-cook the bottom oil in the pot to 60% heat, stir-fry the ginger and garlic to make the aroma, add the rice dumplings and peppercorns and stir-fry until the rice dumplings have no moisture, add chicken nuggets and red bubble peppers and stir-fry evenly, add cooking wine, salt, soy sauce and stir-fry until evenly flavored, add clear soup to medium heat for 15 minutes, add potato pieces and cook until the potatoes are soft and cooked.
(4) Pour the chicken with pickled pepper into the hot pot and serve over the heat, add the shallots and MSG. You can cook vegetables while eating.