There are two kinds of chicken selection, one is a reed chicken that has been more than a year old, and the other is a local rooster. Luhua chicken is a typical lean rare bird game, with thin skin, less subcutaneous fat, muscle even tighter than the meat of the old rooster, and rich in nutrients. In order to reflect the characteristics of this dish, we specially built a farmhouse stove and a large iron pot in the kitchen, and cooked a dish in one pot for more than an hour, maintaining the original taste of chicken.
Primary processing; 1 Luhua chicken is slaughtered and washed, the lymph, claw tip, tail tip, etc. are removed, and chopped into 4 cm square pieces.
Cooked treatment; 1. Put 200 grams of cooked lard and peanut oil in a large iron pot, when it is 50% hot, put in small ingredients (10 grams of ginger and garlic, 2 star anise) and sauté to make fragrant, then add dry safflower peppercorns and dried green peppercorns 5 grams each, stir-fry evenly, add 20 grams of dried peppers soaked in water, add chicken nuggets, sauté over medium heat until the chicken becomes light yellow, add oyster sauce, sweet noodle sauce 50 grams each, stir-fry evenly, pour into the bone broth without chicken nuggets, bring to a boil, cover the lid, heat over medium and low heat until the chicken is eight ripe, Remove the chicken and chicken broth.
2. After the guest orders, take 70 grams of peanut oil and burn it to 50% heat, add 10 grams of ginger slices to sauté incense, pour in the stew until eight ripe chicken nuggets, chicken soup and chicken loin, tighten the soup on high heat, add 10 grams of braised soy sauce to color, and finally add 10 grams of garlic, diced green onion, green hangzhou pepper segment, red beauty pepper segment each 20 grams stir-fry evenly, season with chicken powder and MONOS glutamate 10 grams each, put it into a small pot, and serve.
Tips; Before using the dried peppers, be sure to soak them in water until soft, so that the dishes are spicy and not choking.
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