Home version of the pepper chicken recipe

Home version of the pepper chicken recipe

Ingredients: two native roosters of about a year.

Spices: Indian Devil Pepper 100 g, Safflower Peppercorn 80 g, Dried Green Peppercorn 80 g, Star Anise 10 g, Bai Zhi 10 g, Yellow Gardenia 10 g, Cinnamon 8 g, Galangal 6 g, White Cocoa 6 g, Cumin 6 g, Tangerine Peel 5 g, Fragrant Leaf 2 g.

Ingredients: 150 grams of salt, 100 grams of green onion, 100 grams of rock sugar, 100 grams of light soy sauce, 80 grams of Pixian bean paste, 60 grams of oyster sauce, 50 grams of dark soy sauce, 50 grams of ginger slices, 50 grams of chicken essence, 1 can of beer.

Detailed processing steps:

1, first put 100 grams of Indian devil pepper, 80 grams of peppercorns, 80 grams of dried green peppercorns, put them into the pot, add an appropriate amount of water, and then add a little high liquor to soak for about 20 minutes and fish out, control the dry water, and set aside.

2. Slaughter the two native roosters, cut off the chicken feet from the chicken leg joints, and stuff them into the abdominal cavity. Then stuff the soaked peppers and peppercorns into the belly of the chicken, seal them with a toothpick, and set aside.

3 Put 10 grams of star anise, 10 grams of white root, 10 grams of yellow gardenia, 8 grams of cinnamon, 6 grams of galangal, 6 grams of white cocoa, 6 grams of cumin, 5 grams of tangerine peel, 2 grams of fragrant leaves into the basin, add water and soak for 10-15 minutes, wash well, remove the controlled dry water, and set aside.

4, add an appropriate amount of vegetable oil to the wok, put in 100 grams of green onion, 50 grams of ginger slices to fry out the aroma, then put in the soaked star anise 10 grams, Bai Zhi 10 grams, yellow gardenia 10 grams, 8 grams of cinnamon, 6 grams of galangal, 6 grams of white coco, 6 grams of cumin, 5 grams of tangerine peel, 2 fragrant leaves, and then put in pixian watercress sauce 80 grams, oyster sauce 60 grams, stir-fry out the aroma and cook in 100 grams of soy sauce, after stimulating the aroma, add the right amount of water to boil and then add 150 grams of salt, 100 grams of rock sugar, 50 grams of dark soy sauce, 50 grams of chicken essence After bringing to a boil, pour the soup into a larger pot, then put in the processed chicken, cook for 60 minutes on low heat, turn off the heat and soak for 30 minutes before taking it out and eating.

Tips:

The dosage of chili peppers and peppercorns is adjusted according to the size of the chicken.

The time of cooking chicken should also be determined according to the breed of chicken and the degree of old tenderness.

When eating, tear the chicken and mix well with the peppercorns in the abdominal cavity before eating.