Chongqing spicy chicken
Spicy chicken is a classic Sichuan dish, generally based on whole chicken or chicken thighs as the main ingredient, plus green onion, dried pepper, pepper, salt, pepper, monosodium glutamate and other materials refined. The color of the finished dish is brown and red, and the spicy taste is strong.
Chicken is more protein-rich and lower in fat. In addition, chicken protein is rich in amino acids, and its content is very similar to the amino acid formula in eggs and milk, which is a high-quality protein source. Each 100 grams of peeled chicken contains 24 grams of protein and 0.7 grams of lipids, making it a high-protein food that contains almost no fat. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K and so on. Chicken contains more unsaturated fatty acids — oleic acid (monounsaturated fatty acids) and linoleic acid (polyunsaturated fatty acids) — which can lower LDL cholesterol that is detrimental to human health.
The food introduced to you by Xiaobian today is Chongqing spicy chicken.
Deliciousness begins with the selection of ingredients
Ingredients: 1500g chicken, 200g dried chili peppers, 20g green onion, 30g ginger, 20g garlic, 20g cooking wine, 20g corn starch, 20g soy sauce, 20g peppercorns, 10g white sesame seeds, 1 bag of 180g of Tuesday less spicy crayfish seasoning pack.
Chongqing spicy chicken preparation method
Cut 1500g of chicken into small pieces and put it into a basin, add 20g of cooking wine, 20g of corn starch, 20g of light soy sauce, and 10g of ginger together and marinate for 10-15 minutes;
Dried peppers rinsed with clean water, drained immediately, never soaked in water;
Cut the pepper into small sections of about 1.5 cm, remove the stalk without using it, and the superheated oil turns black and does not look good;
Pour a lot of oil into the pot, cook until it is about 80% hot, pick out the ginger slices and fry them in the pan;
At the beginning of the frying, the oil bubbles tumbled violently, many and dense, the chicken nuggets were white in color, and it felt like they were blocked by pushing with a spoon. Turn to medium-low heat and slow fry, the oil gradually becomes transparent, the bubble is large and small, and the chicken nuggets feel relaxed by pushing with a spoon. The color of the meat is golden, the color of the chicken bone is white, and the oil soup foam turns yellow, that is, it is fried, and the chicken is fished out for later use;
Pour out the oil and leave a little. Add 20g sliced ginger, 20g garlic, 20g peppercorns and stir-fry, then add Tuesday Less Spicy Crayfish Seasoning Pack 1 bag of 180g and stir-fry evenly, and finally add 200g of dried chili pepper and stir-fry together for 2-3 minutes;
Immediately pour in the fried chicken nuggets, green onion 20g, turn to medium heat and stir-fry for 2-3 minutes to get out of the pan;
After serving, sprinkle 10g of white sesame seeds on the surface and eat.
Delicious Chongqing spicy chicken is ready!