In Chongqing, there are countless delicacies about chicken, spicy chicken, roast chicken, spring water chicken, sharp pepper chicken, saliva chicken, Liangshan chicken... Each is a familiar existence. And the "chicken dishes" we want to introduce today may be something you rarely eat - Tongnan small fried chicken.
A plate of authentic, small fried chicken made with free-range and unlit roosters from farmers, paired with local two thorns. The slaughtered chicken must be dehaired with straw, which makes the skin clean and less likely to shrink and deform. When stir-frying, the most authentic way is to use firewood, even fire, so that the small fried chicken is salty and tender, the juice is full, the meat is fragrant, and the taste is slightly spicy. In particular, the two thorns on the plate fully absorb the spices and the taste of chicken, and the wine and rice are not stopped.
Don't look at the small fried chicken with not many spices, but the taste of the dish is very fresh. This is because there are these "mysteries" in the practice: First, although it is called "small fried chicken", the cooking method is fried and fried, here, the frying process is very critical, not vegetable oil such as vegetable oil, but with lard, because the fried chicken will be more fragrant. Second, the amount of accessories is relatively large, such as two thorns, each small fried chicken will use three or four pounds, and garlic cloves are almost to use more than one pound.
How to make small fried chicken
1. After slaughtering the baby rooster and cleaning it, chop it into cubes about 1.5 cm in size. Cut the two thorn strips into thick strips. Cut the garlic into coarse pieces.
2. Put lard in the pot, when it is 70% hot, pour the diced chicken into it and fry it, then remove it and set aside.
3. Heat the vegetable oil in the pot, sauté the diced chicken and dried peppercorns, then add the bean paste and fry for 3 minutes, then fry the garlic cloves for 2 minutes, then set aside.
4. Pour the two thorns into the hot pot, first dry fry for 2 minutes, then scoop in a spoonful of vegetable oil, until the skin of the two thorns is "tiger skin pattern", pour the previously fried chicken cubes in, add MSG and a little sugar while frying, and fry well on the table.
Source: Chongqing WeChat public account today, Sichuan cooking magazine WeChat public account
Source: Upstream News Bring together the upward forces