Ingredients
Ingredients: live field chicken (3 catties)
Accessories: yellow lantern chili sauce, bell pepper (or dried chili), white radish, curd bamboo, green onion, pickled pepper, peppercorns, cooked sesame seeds, garlic
Ingredients: salt, monosodium glutamate, white vinegar, white pepper, cooking wine, starch
Step by step
01
The supermarket catches three pounds of live field chickens (about 4). What the? Don't dare to catch! Then you can lie to the fish seller and ask him to help. By the way, after buying, remember to take it to the supermarket to kill the fish where to help peel and go to the internal organs (friendly tips: the scene is bloody, don't look, I'm afraid your little heart can't stand it!). ), wash it after returning home, cut into pieces and control dry water for later.
02
Then add 2-4 tablespoons of salt, 1 tablespoon of cooking wine, pepper, and 3-5 tablespoons of corn starch to the chicken. Then use your clean and lewd little hands to scratch ~ scratch , scratch , scratch well , and then let it marinate for half an hour.
03
Next, please dispose of the purchased accessories one by one: a. Cut the white radish into strips and put it into a bowl, add white vinegar and water (2:1) to the desert, add the appropriate amount of salt, and marinate for half an hour. b. Cut the green onion into sections and set aside. c. Soaking bamboo in water. d. Cut the bell peppers in half and set aside.
04
Well, after the preparation is done, pour the right amount of oil into the pot, heat it over medium heat, add garlic and green onions to simmer the aroma, then pour in two tablespoons of yellow lantern chili sauce and stir-fry (this product is spicy, according to the spicy index you can eat), then add the pickled pepper and white radish, and add the appropriate amount of white radish marinade (sour and salty), and finally add the appropriate amount of water deserted.
Next, turn on the heat, boil and boil, boil and boil until the soup base is boiling! At this time, your kitchen will be filled with a sour taste ~ Then you taste the taste of the soup base, because the pickled white radish marinade just added has a sour and salty taste, then according to your personal preferences and then add the right amount of salt to taste, I suggest that this dish taste can be more delicious, not sour enough to add some pickles or vinegar.
05
While it is boiling, you quickly and sharply put the chicken into the pot piece by piece. (Note that it must not be stirred after putting it in, otherwise the starch on the chicken will make the soup base muddy, like a hook over the mustard.) Remember! After putting it all in, cover the pot and continue to cook and boil, boil and boil... Until it boils again, simmer for another 3-5 minutes.
06
Open the lid, then you can gently flip the chicken meat, so that it is heated evenly and more easily cooked, by the way, put in the soaked tofu bamboo, and then cover the pot lid and simmer for 5-10 minutes. (Pot lid is busy ~)
07
After cooking, we add the right amount of MSG, and finally taste the taste, you can put on the plate, pay attention, when loading, be gentle, after all, the field chicken is white and tender. Well, isn't it very yellow and very appetizing? But always feel that there is something missing?
08
Yes, there are fewer bell peppers that are responsible for their beauty, and peppercorns and sesame seeds that seduce people with their fragrance. We continue to oil in the pan, heat over low heat, pour in bell peppers, peppercorns, sesame seeds and stir-fry gently until fragrant.
09
Finally, sprinkle the cut green onion into it, and then pour the fragrant bell peppercorn sesame seeds together with the hot oil, then you will smell the smell of the silting, your saliva has been unable to hold on, you want to taste the taste of the white tender thighs, your hormones explode instantly, your hand reached over....
This pickled pepper field chicken is purely a personal favorite private taste, fresh spicy sweet and sour salty five flavors are complete, personally feel that the field chicken does this taste good, recommended to friends who like bubble pepper field chicken to try.
raw material:
Field chicken, cucumber, bean sprouts, konjac shreds each appropriate amount.
seasoning:
Peppercorns, garlic cloves, minced peppers, pickled ginger, pickled radish, minced ginger, cooking wine, chicken essence, pepper, corn starch, stock, sugar, vinegar, green onion, salt to taste.
Preparations:
1, after the chicken is killed and cleaned, cut into pieces, add ginger, cooking wine, chicken essence, pepper and salt to grasp evenly, then add corn starch to grasp evenly and marinate for 20 minutes, fish out the oil and set aside.
2: Slice the cucumber, wash the bean sprouts, pat the garlic cloves flattened, and cut the ginger and pickled radish into thick slices.
Procedure steps:
1: Leave a little oil in the pan of fried chicken, sauté the green onion, ginger, garlic cloves and a few peppercorns, then add the minced pepper, pickled ginger and pickled radish to stir-fry.
2, add broth, salt, sugar and vinegar and other seasonings to adjust the taste (sugar and vinegar are necessary seasonings, other seasonings can be decided according to personal taste whether to add).
3, cook until the pot is boiled, pour in cucumber, bean sprouts and konjac shreds, boil again, pour in the fried field chicken, and then sprinkle with green onions after boiling.
4, burn some boiling oil on the green onion to complete, friends who like coriander can also add some coriander segments as garnish.
Two more words:
1, the broth I use is crucian carp soup, you can try other broths when you make it, if there is no broth, use water.
2, the cucumber in the recipe was originally intended to use lettuce, because there is no lettuce at home to replace it with cucumber.
At the restaurant, everyone loves to order pickled pepper chicken, like me. Super rice, and spicy and refreshing, so today to introduce you to this family version, simple pickled pepper field chicken.
Ingredients: 2 kg of chicken, lettuce, cucumber, konjac, green onion, ginger, garlic celery, pickled pepper half a packet, sour radish, salt, chicken essence, soy sauce, cooking wine, starch, peppercorns, peppercorn powder.
Method: 1. Slaughter the chicken well, wash it and add salt, chicken essence, soy sauce, cooking wine, pepper powder, starch, mix well, put it in the refrigerator and marinate for half an hour.
2. Green onion, garlic, celery, cucumber, lettuce, sour radish cut into sections and set aside, ginger chopped
3. Pickle pepper tape inside the pickled pepper water with half a packet
4. Oil pot up, onion garlic ginger under the pot sautéed fragrantly, add a small spoon of watercress sauce, then add water, wait for the water to boil, add half a pack of pickled pepper (the inside of the pickled pepper water should also be poured into Oh), wait for the water to boil and put in the side dish, do not cook too cooked, and then fish up and put the bottom of the pot (sour radish do not need to be fished up)
5. The soup base can be directly cooked under the field chicken, almost cooked on the pot inside, and then cut some red pepper and garlic segments garnish, hot oil in the pot, put peppercorns into it, there is a fragrance on the top of the line.
Pickled pepper field chicken is a famous Han dish with full color and flavor, which belongs to the Sichuan cuisine family. The meat is tender and delicious, and it is cooked with pickled peppers for a delicious and appetizing dish. The chicken contains trace elements such as zinc and selenium, and contains antioxidants such as vitamin E, which can delay the aging of the body, moisturize the skin, and have anti-cancer and anti-cancer effects.