Spicy chicken
Spicy Chicken is the most prestigious restaurant in Changsha's century-old restaurant Yulou East. At the end of the Qing Dynasty, the grandson of Zeng Guofan and Xiangxiang Hanlin Zeng Guang hooked upstairs to eat, and once left a popular poem of "spicy chicken soup soaking belly, people often remember Yulou East". After the chef of Changsha Shixiang Restaurant carefully crafted, the taste is better, and there is such an oil poem in the folk: "The outer scorched and the inner tender spicy chicken, the color and golden taste are new, if you ask the restaurant where it is good, the lagging Xiang is better than Yuloudong." ”
【Raw Materials】
Ingredients: 2 chickens, weighing about 750 g.
Ingredients: 50 g fresh red pepper, 50 g garlic.
Seasoning: Peanut oil 1000 g (actual consumption 100 g), cooking wine 15 g, refined salt 5 g, monosodium glutamate 1.5 g, peppercorns 1 g, soy sauce 15 g, vinegar 15 g, wet starch 50 g, sesame oil 15 g, clear soup 50 g.
【Method】
1. Chicken slaughter to clean the hair, open the back ridge to remove the internal organs and wash, remove all the thick and fine bones, cut into 2 cm square cubes, put in fine salt, soy sauce and mix well, with wet starch pulp.
2. Wash the fresh red peppers and remove the seeds and cut into 1 cm cubes. Cut the garlic into diagonal segments. Peppercorns crushed. Mix with soy sauce, vinegar, monosodium glutamate, sesame oil, clear soup and wet starch to form a juice.
3. Put the wok on the high heat, put in the peanut oil, burn until it is 70% hot, put the diced chicken under the pot, push it away with a hand spoon, about 20 seconds, that is, use a colander to fish it up, when the oil temperature rises to 70% heat, then put the diced chicken under the pan, fry it golden brown, and pour the oil into the colander to drain the oil.
4. Leave 50 grams of oil in the pot, when it is 60% hot, add red pepper pieces, garlic segments, peppercorns, add fine salt and stir-fry, then put the fried chicken on the table and fry, with the rush to mix the juice, stir-fry a few times, put into the plate and serve.
【Features】
The famous dish of spicy chicken fully reflects the local characteristics of Hunan:
First, Hunan has a humid climate and is prone to rheumatism, so it has formed the habit of loving chili peppers and ginger.
Second, Hunan chicken has a large yield and is rich in nutrients, with 24.4 grams of protein and 2.8 grams of fat per 100 grams of chicken, plus minerals and vitamins such as calcium, phosphorus, and iron. Chinese medicine believes that chicken tastes sweet and warm, and has the effect of warming and nourishing qi, replenishing essence and adding essence.