About 12 years ago, a small roadside shop in Chongqing's Gele Mountain Sanbaiti launched a spicy chicken based on spicy chicken. This dish is particularly exquisite, the main ingredient must be selected from the domesticated tuzai rooster to cook fresh, in order to maintain fresh and fat, the auxiliary materials are not Sichuan high-grade peppers, Sichuan production Maowen Dahongpao peppers do not use, so that the dishes cooked, overflowing aroma, tempting appetite, spicy crisp, fresh and tender slag. Don't look at it is easy to say, but it is very challenging to do it, especially the grasp of the heat, the best spicy chicken must be brightly colored, and the peppers must be brilliant, not black, and the chicken nuggets must be crispy in the mouth, with the fragrance of dried peppers over oil, sweet and salty. The heat is very difficult to grasp, it can be said that "one more point is scorched, and one less point is unfamiliar". Large plates of vegetables, more peppers than chicken, diners in the plate full of red peppers to choose slowly, looking for chicken is its prominent feature, the aftertaste is long and make diners relish. Spicy chicken is the big brother in Chongqing cuisine. Spicy chicken came out, bringing out a large number of dishes and forming a series of spicy dishes, such as: spicy field snail, spicy fat intestine, spicy hoof flower, spicy fish diced, spicy bamboo shrimp.
By Liu Xiao Chef
<h2>Royalties</h2>
Chicken thighs 300 g
Dried chili peppers 100 g
Peppercorns 25 g
1/2 shallot
Ginger 1 small piece
5 cloves of garlic
Threaded chili pepper 50 g
1 scoop of spicy fresh sauce
2 scoops of cooking wine
Light soy sauce 3 scoops
2 scoops of watercress paste
2 scoops of ground white pepper
2 scoops of sugar
Salt to taste (with or without salt)
Cooked sesame seeds to taste
1 scoop of chicken essence
1 scoop of sesame oil
1 egg
Corn starch to taste
<h2>Practice steps</h2>
1. Step 1: Chicken thighs are bonelessly cut into small pieces, add 1 spoonful of cooking wine, 1 spoonful of light soy sauce, 1 spoonful of pepper, appropriate amount of salt, marinate for 10 minutes, set aside! (Idle troublesome chicken thigh meat can also not be boneless, I like pure meat to eat beautiful)
2, the second step: watercress sauce with a knife to chop fine, put in the bowl for later!
3, the third step: green onion cut into horseshoe segments, ginger slices, garlic cut into cubes, threaded chili pepper cut into sections, dried chili peppers, peppercorns, packed and set aside!
4. Step 4: Beat an egg into the bowl and stir evenly, pour in an appropriate amount of corn starch, stir evenly into a paste, add a few drops of cooking oil, stir viscous to set aside!
5, the fifth step: add oil to the pot, heat 60% of the heat, the marinated chicken thigh meat wrapped with egg paste, one by one into the frying pan to make golden brown, crispy outside and inside can be fished out for later!
6, the sixth step: add a small amount of oil to the pot, add onion ginger garlic, sauté the aroma, under the watercress sauce, dried pepper, peppercorns, line chili peppers, sauté out of the red oil, add a small amount of water, in turn under the cooking wine 1 spoon, 2 spoons of light soy sauce, 1 spoon of spicy fresh sauce, pepper 1 spoon, 2 spoons of sugar, stir-fry evenly, quickly add fried chicken nuggets, stir-fry evenly, and finally add 1 spoon of chicken essence, 1 spoon of sesame oil, cooked sesame seeds, you can get out of the pot!
<h2>Tips</h2>
1. When frying chicken nuggets, try to wrap the paste piece by piece into the frying pan, so that it is not easy to stick, it is one piece at a time, more beautiful! 2. When frying dried peppers and peppercorns, pay attention to the heat, fry out the aroma, do not stir-fry the dried peppers and peppercorns paste, the stir-fried paste will be bitter, affect the taste, but also affect the color!
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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