How to make dry stir fried chicken, the home cooked practice of dry stir fried chicken

Xinjiang's Dry Stir-fried Chicken Practice:

The characteristics of this chicken are that it is simple and fast to make, crispy on ---the outside and tender on the inside, fragrant and spicy.

Ingredients: Chaiji.

Seasoning: salt, sugar, monosodium glutamate, Sichuan pepper, dried chili pepper Ingredients (star anise) Method: A large amount (but to an appropriate amount) of oil When it is heated to seventy, put an appropriate amount of sugar (not too much for coloring) After foaming, put in the chicken pieces and stir-fry until the color is even, fry over high heat until the chicken pieces are dehydrated, when dry, clear out the remaining oil, leave an appropriate amount of oil, adjust the medium and low heat, add garlic and ginger slices, stir-fry until the garlic is fragrant, enlarge the material, Sichuan pepper, dried chili pepper, continue to stir-fry, fry until the flavor sticks to the pan, put the green onion, green and spicy, stir-fry until fragrant, put an appropriate amount of monosodium glutamate, stir-fry evenly and then remove from the pot.

Shandong Yiyuan's dry stir-fried chicken method:

Ingredients: Chaiji.

Seasoning: salt, sugar, monosodium glutamate, Sichuan pepper, dried chili pepper, big material (star anise) method: first chop the picked up chai chicken into small pieces, wash and blanch it in hot water, and then put it in the pressure cooker according to the chicken to get old and tender for ten to twenty minutes, remove the control water, add 200 grams of high-quality peanut oil to the pot, put in the appropriate amount of pepper and other ingredients to stir out the fragrance, put in the chicken pieces, fry to the appropriate degree according to their own taste, put in the green onion and ginger and stir-fry, out of the pot.

I don't know if I'm satisfied?

How do you cook spicy chicken? Add salt, pepper, light soy sauce, cooking wine, egg starch, marinate for 10 minutes, fry and remove from the pot, prepare sesame pepper, green onion, ginger and garlic, chili pepper, salt chicken essence, white sesame seeds, and chopped shallots in the pot and stir-fry.

Preparation of dry stir-fried spicy chicken.

Cut the chicken thighs into pieces, add green onions, ginger slices, cooking wine, salt and pepper to marinate evenly, fry over high heat, and fry green onions, ginger, garlic and chili peppers.

1. Prepare ingredients: chicken, onion, green pepper, red pepper; Condiments: bean paste, soy sauce, ginger, peppercorns, garlic, star anise, sugar, salt, chicken essence.

2. Peel the ginger, pat it in half, and slice it in half.

3. Peel and slice the garlic.

4. Wash the green peppers, remove the stems, and cut them into long oval circles of about 1 cm with an oblique knife; Wash the red pepper, remove the stem, and cut it into long oval circles about centimeters with an oblique knife.

5. Wash the onion, remove the stem, cut it in half, cut it into vertical strips about 1 cm wide, and use your hand to turn it into a piece.

6. Wash the chicken (it has been chopped into small pieces when slaughtered). Put water in the boiling pot, pour in the chicken, an star anise, beaten ginger,**, cover the pot and cook for 10 minutes to cook. Once cooked, remove the chicken and drain for later use.

7. Add cooking oil to the pot, pour in garlic slices, ginger slices, star anise, ginger, Sichuan pepper, and bean paste, and stir-fry together until fragrant.

8. Pour in the chicken, turn to low heat, stir-fry, and fry the moisture in the chicken. Add soy sauce and sugar and continue to stir-fry to taste.

9. Add the green pepper and stir-fry for about 2 minutes, then stir-fry.

10. Add red pepper and stir-fry for 10 seconds, fry raw and flavorful, 11. Pour in the onion and continue to stir-fry, fry for about 15-20 seconds until the onion is broken, from white to transparent, turn off the heat.

12. Sprinkle in salt, chicken essence, mix well, and put on a plate. The delicious dry stir-fried chicken is ready to enjoy.

Ingredients: 6 large chicken thighs, 1 small box of small green peppers, 1 small piece of ginger, sliced, 3 cloves of garlic, sliced, 1 small handful of Sichuan peppercorns, oil and salt to taste.

Marinated chicken: 2 teaspoons salt, 3 teaspoons soy sauce, 2 teaspoons sugar, 1 teaspoon ginger powder, 2 teaspoons cooking wine.

Method: 1. Chop the chicken thighs into small pieces, add marinated chicken for more than two hours to taste.

2. Heat a large iron pot, put twice as much oil as the usual stir-frying, and stir-fry the chicken pieces over high heat until dry and fragrant, about 15 minutes.

Add ginger, garlic and peppercorns to the stir-fried chicken.

3. Cut the green pepper into small pieces and remove the pepper seeds. Then in another pot, add oil, stir-fry the green pepper over medium-low heat, add a little salt, and stir-fry until the skin of the green pepper is slightly wrinkled, and then pour the fried chicken pieces into the fried green pepper and stir-fry together for a few minutes.

Ingredients: three yellow chicken, dried chili, ginger, onion, salt, chicken essence, sesame pepper, dried chili noodles, oyster sauce, Sichuan pepper, garlic.

Steps: Step 1: Clean up the chicken, chop small pieces, cut the onion into pieces, prepare ginger and garlic, and prepare the pepper.

Step 2: Put the chicken in cold water and prepare to blanch.

Step 3: Blanch and drain for later use.

Step 4: Heat the oil in a pan, add ginger, garlic, peppercorns, peppercorns, and peppercorns, and stir-fry over low heat until fragrant.

Step 5: Be sure to stir-fry over low heat until fragrant.

Step 6: Add the chili pepper and continue to stir-fry.

Step 7: Stir-fry until slightly discolored.

Step 8: Add the chicken pieces and stir-fry.

Step 9: Add salt and continue stir-frying.

Step 10: Stir-fry over medium-low heat until the chicken pieces are slightly yellowed and the meat becomes slightly dry and tight.

Step 11: Add a little oyster sauce.

Step 12: Stir-fry evenly.

Step 13: Prepare the dried chili noodles.

Step 14: Sprinkle in and continue to stir-fry evenly.

Step 15、At this time, the dried chili pepper festival is almost charred and spicy, you can taste the saltiness to decide whether to add salt or not。

Step 16: Finally, add the onion, stir-fry evenly until the onion is just soft, and add the chicken essence.

Step 17: After tasting the salty and spicy taste, you can turn off the heat.

Step 18: Stir-fry the chicken.

The steps of the production method of dry imitation chicken are as follows:Ingredients: Appropriate amount of chicken pieces, appropriate amount of cooking wine, 5 dried chili peppers, appropriate amount of Sichuan pepper, 5 slices of ginger, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of chicken essence, 15 garlic, 2 green onions, appropriate amount of soybean paste, appropriate amount of pepper and salt, appropriate amount of coriander, appropriate amount of oil, appropriate amount of water, appropriate amount of eggplant.

Tools: pots, bowls, shovels.

1. Marinate the chicken pieces with a little salt.

2. Prepare green onions, ginger, garlic, dried chili peppers, Sichuan peppercorns, and star anise.

3. Heat the oil, stir-fry the chicken until golden brown.

4. Heat the oil, add the green onion, ginger, garlic, Sichuan pepper, dried chili pepper and star anise, pour in the chicken, put a little soy sauce and continue to stir-fry.

5. Add sugar, green pepper, soybean paste, pepper and salt, and chicken essence halfway through, stir-fry, and then put coriander in the pot to absorb fiber.

The steps to make the stir-fried chicken are as follows:Ingredients: 700 grams of chicken, appropriate amount of dried chili pepper, 2 star anise, 1 small handful of Sichuan pepper, 1 green onion, 1 piece of ginger, 10 cloves of garlic, 1 spoon of sugar, 1 spoon of dark soy sauce, 1 spoon of salt, 2 spoons of cooking wine.

Tools: pots, bowls, shovels.

1. Wash the chicken and cut it into small pieces.

2. Cut the chili pepper into small pieces, cut the ginger into thick chains, cut the green onion, and slice the garlic for later use.

3. Heat the oil in the pot and bury the star anise and stir-fry the incense.

4. Stir-fry the chicken pieces until there is no water, add the prepared green onions, ginger, garlic and red peppers, and continue to stir-fry.

5. Add salt, dark soy sauce, sugar and cooking wine, and stir-fry for about 1 minute.

Here's how to make the fried chicken:

Ingredients: 500 grams of chicken breast, a green onion, 5 ginger, a small amount of cooking wine, an appropriate amount of dried chili peppers, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of thirteen spices, a small amount of pepper, a small amount of salt, a small amount of sugar, an appropriate amount of cumin powder, and a small amount of white sesame seeds.

1. Two pieces of chicken breast, cleaned well.

2. In a pot under cold water, put two slices of ginger, a green onion, a little cooking wine to remove the fishy, blanch, and cook for 15 to 30 minutes. Remember to turn over the dough halfway through, heat evenly, and avoid undercooking.

3. After cooking, control the water and remove it and tear it into shreds, (if you have a rolling pin, use a rolling pin to grind it, which is faster).

4. After tearing, put two spoons of light soy sauce, one spoonful of oyster sauce, one spoonful of thirteen spices, a small amount of salt, a small amount of pepper, and rub evenly with your hands. Because the shredded chicken has just been blanched, it contains some water and absorbs the seasoning, if you just stir it, the taste will be uneven and the color will be uneven, so you need to rub it with your hands. Don't be afraid of trouble.

5. Cut the dried chili peppers into shreds with scissors and soak them in cold water to prevent them from being pasted when they are fried later.

6. Heat the oil, put a little more oil than usual to stir-fry, the shredded chicken is very absorbent, and the oil temperature is heated to seven or eight hot.

7. Pour in the kneaded chicken shreds, fry the excess water in the chicken shreds over medium heat, pay attention to the heat, and keep stir-frying to prevent the pot from sticking.

8. When it is half dry, you can turn to low heat and fry until it is dry and chewy, then you can add dried chili shreds and stir-fry.

9. Finally, sprinkle cumin powder and a little sugar to enhance the freshness.

10. Sprinkle with white sesame seeds, stir-fry evenly, and then put it on a plate and take it out of the pot.

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<> "Dry Stir-fried Chicken." 1. Prepare ingredients: chicken, dried chili, green onion, ginger, garlic, Sichuan pepper, star anise.

2. Chop the chicken into small pieces (you can let the chicken seller chop it well), rinse it and control the moisture, wash the dried chili pepper and cut it into shreds, cut the green onion into sections, cut the ginger into shreds, and cut the garlic into two parts.

3. Heat the pot and pour the oil to heat, put the chicken in it and fry it (don't move it just after putting it in, it will take a few minutes to move when it is set) and fry it until the surface is golden and crispy, and remove the oil for later use.

4. Leave some Bo Zheng bottom oil in the pot and fry the green onions, ginger and garlic until fragrant, put Sichuan pepper, star anise, and dry chili peppers to stir-fry the fried chicken pieces under the fragrance and add an appropriate amount of salt, dark soy sauce, light soy sauce, oyster sauce, chicken essence, and sugar to stir-fry evenly.

Ingredients: chicken nuggets, star anise, Sichuan peppercorns, red peppers, chopped green onions, light soy sauce, dark soy sauce, black pepper, salt, sugar, cooking wine.

1. Wash the chicken legs, remove the bones and cut them into small pieces for later use.

2. Cut the green onion into chopped green onions and pat the garlic flat for later use.

3. All kinds of peppers are cut into diamond-shaped blocks for later use.

4. Add garlic cloves, half chopped green onion, light soy sauce, dark soy sauce, black pepper, salt, sugar and cooking wine to the pot until the seasoning is absorbed.

5. Add cornstarch and grasp well, then add a few drops of oil to marinate for 10 minutes.

6. Heat the oil in the pan and stir the remaining half of the chopped green onion to bring out the fragrance.

7. Pour in the pulped chicken pieces over medium-low heat and scatter them (don't move the chicken pieces just after putting them, turn them over again when the bottom of the chicken pieces turns white slightly, so as not to depulp).

8. Turn the heat to high and stir until all the chicken pieces turn white and the water comes out.

9. Pour in the bell pepper cubes and stir well to thicken and remove from the pot.

10. Finished product.