Source: Upstream News - Chongqing Morning Post
In Chongqing, we often hear such a sentence: eat vegetables to eat taste, taste depends on ingredients, to have a good taste, all rely on good ingredients.
It feels good and makes sense. Then, today Xiaobian will bring you a Chongqing-style dish - flavored chicken. One of the main features of this chicken dish is that it is mainly based on the flavor of pickled pepper, and the pepper and the red oil of the pickled pepper are added to the flowers, forming a unique flavor.
As a seasoning, pickled pepper is widely used in Sichuan cuisine cooking, and in the four cooking methods of steaming, stir-frying, burning and braising, many dishes with unique flavors can be cooked with pickled pepper. In fact, the cooking of pickled pepper dishes is not only based on pickled peppers as the only auxiliary ingredient, but also accompanied by its twin brother- pickled ginger. To make pickled peppers, pickled ginger and pickled peppers are indispensable, otherwise they will lose their unique flavor and the whole dish will lose a lot of color.
Usually, we mostly use pickled ginger and pickled pepper to make hot dishes, such as pickled pepper crucian carp, pickled pepper beef shreds, pickled pepper double crisp, pickled pepper pork liver, etc., and the cold dish is only pickled pepper chicken claw. And this flavored chicken is also a cold dish, but also a good tool for cooking. Although there is no word pickled pepper in the name of the dish, it and pickled ginger are the protagonist and soul of this dish, and you are guaranteed to eat it once and think twice. Let's hurry up and do it!
Ingredients: Three yellow chickens.
Seasoning: pickled ginger, pickled pepper, sesame pepper powder, white sesame seeds, shallots, garlic, soy sauce, vinegar, monosodium glutamate, pickled pepper red oil, sugar, ginger, cooking wine.
Directions: 1: Treat the three yellow chickens cleanly, remove the chicken butt, cut it in half, put the pot in cold water, add the green onion, ginger slices, cooking wine and blanch the water. After blanching, remove the blood foam, then re-boil the pot with cold water, add a few slices of ginger, bring to a boil on high heat and turn to medium heat for 3-5 minutes, turn off the heat, cover and soak for 20 minutes and then remove and cool.
2. While soaking the chicken, start processing the seasoning. Cut the pickled pepper into small rings, the pickled ginger and garlic into small pieces, and the spring onion into green onions.
3: Pour hot oil on the pickled ginger and pickled pepper, then add soy sauce, vinegar, sugar and monosodium glutamate, and then add sesame pepper powder and pickled pepper red oil in a 1:2 ratio. In this way, a unique flavor of the mud chicken seasoning is ready.
4: Remove the bones from the cool chicken and tear it into small pieces by hand. Finally, drizzle the prepared ingredients on the torn chicken nuggets and sprinkle with white sesame seeds and green onions.
Wow, just look at the color is too beautiful to be unwanted! While visually enjoying it, the fragrance has already drifted into the nose, and the saliva will flow out! Remember to mix well when eating! One bite down, the taste is sour and spicy, and the chicken Q sticky teeth are addictive!
At this time, you will appreciate the characteristics of this flavored mud chicken, which has both the taste of home cooking, the taste of spicy chicken, and the style of pickled pepper chicken, which is a jianghu dish with Chongqing characteristics.
Source: Jiuzhou Wharf WeChat public account, self-selected Wang WeChat public account
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