Today to make a very energetic Xinjiang Chai Wo Bao spicy chicken, Chai Wo Bao is a place name in Xinjiang, there is a street full of Xinjiang spicy chicken, spicy pick chicken in Xinjiang spicy chicken, cooking method is bold and not losing fine, the taste is not very spicy, pay attention to dry and crispy, the portion is generally super solid, is definitely a good dish to drink.
Ingredients: Three yellow chickens
Seasoning: Xinjiang line pepper, green onion, ginger, thirteen spices, ginger powder, pepper powder, soy sauce, dark soy sauce, cooking wine, oyster sauce, pepper, star anise, cinnamon, grass fruit, fragrant leaves, ginger slices, cumin
Preparation steps:
1. First use hot water to soak the Xinjiang line pepper to soften, so that the taste is better, this spicy is not very spicy, but there is a special flavor.
2. Cut the whole chicken after removing the head and tail, which is smaller than the pieces of Xinjiang large plate chicken, so that the spicy chicken will be more flavorful.
3. Next, let's marinate it, there is a clear difference in the taste of pickled and uncarated. This time the pickling needs more spices, we add thirteen spices 2g, ginger powder 1 ~ 2g, pepper powder 2g, soy sauce 20g, dark soy sauce 5g, cooking wine 30g, oyster sauce 10g, pepper a little, with clean small hands, fully grasp and mix evenly, marinate for thirty minutes.
4. Xinjiang line pepper has been soaked soft, we cut it into small pieces after removing the stem, a large bowl full of it, looking super appetizing.
5. Cut the green onion into small pieces, prepare more garlic and chop them all.
6. Put the wide oil into the pot, we first add the star anise, cinnamon, grass fruit, fragrant leaves, ginger slices, cumin, and fry the oil until fragrant. After these spices or the leaves of this incense leaf have become darker, they can all be fished out. Don't forget to filter out some cooked oil and use it later.
7. Then add the chicken nuggets, fry it thoroughly, and fry it for a while to make the cooking process faster. You can also use the way of frying without frying, but the cooking speed may be slower. Like today's chicken nuggets, it will be much slower to use direct dry frying.
8. Start the pot again, put in the cooked oil just now, add a little green onion, garlic and peppercorns, fully sauté, then add enough Xinjiang spicy seeds, and fully sauté the spicy seeds.
9. Add the fried chicken nuggets, stir-fry well, then add the right amount of salt and white sesame seeds, stir-fry until the sesame seeds are broken, then turn off the heat and plate.
Xinjiang spicy chicken in Xinjiang is no less famous than a large plate of chicken, first taste a chicken nugget, absolutely dry and crispy, and then with a little wine is better. In fact, this spicy is also very delicious to eat directly, that is, it is a bit on fire.
Well, today's sharing is here, like friends remember to help like Oh!