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Stir-fried chicken here is always a very hot dish, once and the large plate of chicken occupies half of the catering industry, so many of our chefs here in addition to making noodles, but also very good at making chicken, so I mean everyone should understand, I will do the next fried chicken is very good to eat.
Today's fried chicken is not blanched, and the chicken is also made tight and tender, without fishy taste.
1. First prepare a fresh chick to deal with.
After removing the chicken butt and toes, chop the chicken into small pieces of uniform size, a smaller one is easier to taste, and then put the chopped chicken nuggets into the water, grab and wash them and fish them out, control the water and set aside.
Prepare a small ingredient, cut a green onion into pieces, cut a piece of ginger into slices, grab a handful of dried chili peppers, a handful of green peppercorns, add 1 star anise, a section of cinnamon, a few fragrant leaves, a few garlic cut from the middle and set aside, and then prepare a can of beer for later.
2. Start cooking after all the ingredients are ready
Burn the oil in the pot, pour out the hot oil after fully sliding the pot, add cool oil, be sure to control the chicken after the water is controlled and then pour it into the pot, turn on the medium heat and sauté for about 1 minute, fry the water in the chicken nuggets dry and stir-fry.
Stir-fry the chicken nuggets until fragrant and pour out the oil control.
Heat the oil and stir-fry the prepared spices until they are hot, then add the oil-controlled chicken nuggets and stir-fry evenly.
Add 20 grams of watercress sauce and fry the red oil to color the chicken nuggets, pour a can of beer to fishy and freshen, then pour the right amount of water from the side of the pot without passing the chicken nuggets, add 2 grams of salt, 1 gram of chicken powder, a little sugar to freshen, 20 grams of soy sauce and stir well.
Bring the broth to a boil over high heat and simmer over medium-low heat for 20 minutes
Prepare one green and red pepper for the time of stewing the chicken nuggets, cut into rings and set aside
Simmer for about 10 minutes, put the cut garlic into the pot, after 20 minutes the chicken nuggets have been stewed, absorb the soup into the flavor, turn the heat to collect the soup until it is viscous, pick out the spices in the pot, pour in the cut green and red pepper rings, quickly stir-fry the green and red peppers.
Add a little water starch, then drizzle a little red oil to make the dish oil shiny, turn well and then put it on the plate.
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