Small fried chicken is a well-known local specialty dish in Sichuan (especially in Zigong), which belongs to the small fried class of Sichuan cuisine, almost every family will do it, but the name of the dish is different, some call it "green pepper sautéed chicken", some call it "small fried chicken", some call it "green pepper fried chicken", but no matter which name, the two most soulful ingredients of this dish are absolutely indispensable, one is "green pepper" and the other is "child chicken".
Small fried chicken
The number of names also means that there are some differences in the practice, some people will add Pixian watercress, and some people will directly use soy sauce to taste and stir-fry together with green peppers. Today I will share with you the "small fried chicken" made with Pixian watercress.
【Ingredients】
Ingredients: half a chicken;
Accessories: green pepper, millet pepper, dried pepper, a small piece of pickled ginger, ginger, garlic, green onion, peppercorns, seasonings (salt MSG sugar)
【Methods and steps】
1, chicken after cleaning into small pieces, green pepper millet pepper cut into circles, dried pepper cut into knots, green onion cut into circles, pickled ginger garlic diced, ginger sliced;
Chop the chicken into small pieces
How to cut chili peppers and pickled ginger
Garlic, scallions, ginger and peppercorns
2, cut the chicken with water to grasp and wash several times, remove most of the blood water, squeeze the water dry, add ginger and green onion a little salt code taste for 20 minutes for 20 minutes;
Grasp and wash to squeeze dry water
3: Add wide oil to the pan, pour the chicken into the pan at 50% oil temperature, fry until golden brown (about 8, 9 mature) and drain the grease;
Fry until golden brown
4, pour out the excess oil, leave a small part of the bottom oil in the pot, add ginger, pickled ginger, peppercorns, garlic, millet pepper and stir-fry;
Stir-fry seasoning
5, after the frying, the chicken continues to fry, after the chicken bursts out of the flavor, add a spoonful of watercress, dried pepper festival to continue to fry, slowly stir-fry;
Add watercress
Add dried chili peppers
6, fry until the dried peppers begin to produce paste aroma, quickly add green peppers to continue frying, until the green peppers are broken, add green onions and seasoning salt white sugar MONOSG, stir-fry evenly and then start the pot;
Add green peppers
Stir-fry well
Add green onion and season
【Private Room Tips】
1, the choice of green peppers, the selection of Sichuan local two thorns is the most authentic;
2, why choose the child chicken, because the child chicken meat is tender, the skin is soft, the taste is soft and palatable, if you use the old hen, I am afraid that the requirements for the tooth mouth are relatively high, and it is not worth spending money to see a dentist;
3, add millet spicy because the family are more able to eat spicy, think that the two thorns are not spicy enough, in fact, can not be added, the same delicious very good;
4, here with wide oil is actually a modified practice, in order to save time, the commonly used method is to use the right amount of oil, slowly sauté chicken, so that frying will be more fragrant;
This dish, green and red pepper color with rich, slightly dried pepper paste, chicken tender and refreshing, slightly spicy and sweet, whether it is to make a meal or a wine dish, is a very good choice, in a Chengdu people often say to describe: Bashi board.
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