Once called Steel Boy Chicken, selected for 60 years in the famous recipe, it turns out that you are such a spicy chicken

For some people, eating spicy is a kind of joie de vivre, and Sichuan cuisine has a great credit for achieving this fun. Sichuan cuisine is famous for its fresh flavor and spicy, and spicy chicken is one of the most familiar Sichuan dishes. There are many stories about this classic dish, and today, we will talk about spicy chicken.

Once called "Steel Chicken"

Spicy chicken is a classic Sichuan dish, generally based on whole chicken as the main ingredient, plus green onion, dried pepper, pepper, salt, pepper, monosodium glutamate and other materials refined. The color of the dish is brown and red, the spicy taste is strong, the flavor is crisp and crisp, and it is deeply loved by people.

People who have eaten spicy chicken know that there are a lot of dried peppers and dried peppers in spicy chicken, which are even more than chicken. When people eat this dish, they need to use chopsticks to constantly pluck peppers and peppers to find chicken cubes, and many people ridicule it as "plucked pepper chicken".

What you may not know, though, is that spicy chicken once had a hardcore name – steel chicks. As early as 1957, spicy chicken has been included in the "Chinese Famous Recipes • Seventh Series", in this recipe, at that time, the spicy chicken was recorded as steel chicken, it is said that steel represents pepper, iron represents pepper, and chicken is the meat ingredient needed for this dish.

The hardcore-sounding steel chicken, perhaps too hardcore in name, was later popularized by people to call it "spicy chicken". Not only has the name changed, but the method has also undergone bold improvement and innovation, adding more dried peppers and dried peppercorns, forming the spicy chicken that is now fresh and spicy.

Chongqing spicy chicken delicious out of the circle

The improved spicy chicken has a more delicious taste, and different regions have their own characteristics in the production method, the most famous of which is Chongqing spicy chicken. How did it get so famous?

This has to be said that Chongqing is famous for its gele mountain forest music restaurant. It is understood that the modern spicy chicken was first produced by Chongqing Gele Mountain Forest Chinese Music Restaurant in the 1980s. The founder of Lin Zhong Le Restaurant is named Zhu Tiancai, who spent 3 years after retirement to develop the best practice of spicy chicken, because the restaurant is in Chongqing Gele Mountain, so it was named Gele Mountain Spicy Chicken. This dish is sought after by thousands of foodies in the foodie world because of its distinctive characteristics, spicy and fragrant taste, fragrant aroma and full of spiciness. Later, many restaurants followed its practice and formed the chongqing spicy chicken that is unique today.

An authentic Chongqing spicy chicken, in the selection of materials and materials are extremely exquisite, Beijing Sichuan Cuisine Hotel Wangjing No. 1 chef Ou Chuanjun told the Beijing News reporter that the authentic spicy chicken needs Sichuan or Guizhou planted Chaotian pepper and pepper, chicken selection is best to use free-range chicken. In general, it is best to use chicken thigh meat.

Having said all this, did you drool? Let's take a look at the authentic spicy chicken recipe.

method:

Ingredients: free-range chicken (can be bought and processed), vegetable oil 1000g (actual consumption 100g), lard 50g, dried peppercorns 50g, sesame oil 10g, soy sauce 50g, cooking wine 20g, ginger 20g, garlic 20g, green onion 25g, sugar 5g, cooked white sesame seeds 15g, salt 6g, monosodium glutamate 4g, dried pepper 400g, cooked white sesame 15g.

Preparations:

1． Cut the chicken into diced chickens of about 1 cm; cut the dried chili peppers into several small sections; slice the ginger in half and beat it in half, slice the garlic; and cut the green onion into green onion sections.

2． Marinate the diced chicken with salt, sliced ginger, green onion, cooking wine, and soy sauce for about 15 minutes, and remove the ginger and green onion.

Production process:

1． Heat the cooking oil, fry the diced chicken in a frying pan until crispy, drain and place in the prepared basin.

2． Heat the oil in a wok (preferably with lard), add ginger slices, garlic slices, dried chili peppers and stir-fry until fragrant, add diced chicken and stir-fry, add cooking wine, monosodium glutamate, sugar and stir-fry well, hook sesame oil, sprinkle white sesame seeds and stir-fry for a while.

Remarks: Chongqing spicy chicken eats the crispy spicy that has just come out of the pot, so it is eaten within 10 minutes after the pot, and the taste is the best.

Beijing News reporter Liu Huan Pictures Provided by Wangjing No. 1 Restaurant

Editor Zhu Fenglan Proofreader Chen Diyan