This is the traditional version of the Gele Mountain Spicy Chicken, but a few careful machines when making it makes this dish table a must order, many diners will call another one to take away after eating, and a foreign tourist once packed 20 copies in one go! From the raw materials, the free-range local rooster weighing 8 to 9 kilograms is selected, and the meat quality is more chewy; when cooking, it is colored with hot sauce and salted to supplement the flavor, highlighting the original aroma of the chicken; in addition, the chicken nuggets should be sprinkled with dill seeds, coriander seeds, and crispy soybeans before the pot is ground into powder, so that the vegetables have a unique aroma.
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Spicy chicken
Batch prefabrication:
Free-range rooster slaughter and clean, remove the head, claws, chop the chicken with bones into 2 cm square pieces, rinse and drain, add 6 grams of salt, 5 grams of soy sauce, 4 grams of chicken powder, 4 grams of white pepper powder, 3 grams of vinegar (for softening meat), 3 grams of sugar, seal a layer of oil and put it in the refrigerator for 4 hours.
To make this dish, you need to use an earth rooster weighing 4 to 4.5 kg
Cooking process:
1. Heat the pan in wide oil to 40%, fry the marinated chicken nuggets 600 grams over low heat until golden brown, turn the heat to 80% heat after fishing out, re-fry the chicken nuggets until they are date red, remove the drainage oil and set aside.
2. Put 150 grams of rapeseed oil, 50 grams of chicken fat into the pot and burn it to 50% heat, put 40 grams of peppercorns, 20 grams of ginger slices and stir-fry until brownish red, pour in the fried chicken nuggets, put 10 grams of Jiale spicy sauce (locally produced in Chongqing, there is a very appetizing aroma), Pixian watercress 8 grams, sprinkle 30 grams of crispy soybean flour, 5 grams of dill seed powder, 5 grams of coriander seed powder, turn well, add 80 grams of crispy peanuts, put on the pan and plate, sprinkle a little white sesame seeds to go.
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