How do you make spicy whole chicken? Whole spicy chicken preparation

Ingredients: 1 whole chicken or 1 box of chicken thighs, Sichuan pepper and dried chili peppers (1:4), green onion, cooked sesame seeds, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic, sugar.

Preparation: 1Cut the chicken into small pieces, mix well with salt and cooking wine, put it in an 8-layer hot oil pan and fry it until the appearance dries to a dark yellow color, then remove it and set aside. Cut the dried chili peppers and shallots into 3 cm long pieces, and slice the ginger and garlic.

2.Heat the oil in the pot until 7 layers are hot, pour in the ginger and garlic and fry until fragrant, then pour in the dried chili pepper and Sichuan pepper, stir-fry until the smell begins to choke, pour in the fried chicken pieces after the oil turns yellow, fry until the chicken pieces are evenly distributed in the chili peppers, then sprinkle in the green onions, monosodium glutamate, sugar, cooked sesame seeds, stir-fry well and then get out of the pot.

Note: 1Chili peppers and peppercorns can be added to your taste, but in order to reflect the characteristics of the dish in its original flavor, it is best to make the finished product so that the chili peppers cover the chicken completely, rather than a few chili peppers and peppercorns scattered in the chicken nuggets.

2.If you add salt when frying chicken, the salt flavor will not enter the chicken, because the shell of the chicken has been fried dry, and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, affecting the taste.

3.The oil used to fry the chicken must be very hot, otherwise the chicken will not be fried dry for a long time, even if it waits for half a day to fry dry, then it is really dry, a ball of dead meat, it is difficult to eat, and there is no taste at all. So the fire must be big, the outside is crispy, and the inside is relatively tender.

Production Procedure:

1. Wash the chicken thighs and change them into cubes, put them in a bowl and taste them with salt and cooking wine, and fry them slightly.

2. Put the pot on the fire, and when it is 70% hot, pour in the diced chicken and decant it for later use.

3. Leave the bottom oil in the pot until hot, fry the dried chili peppers until brown-red, fry the peppercorns until fragrant, pour in the chicken thighs, cook in the cooking wine, add salt, monosodium glutamate, pepper, sugar, vinegar, cook in the fresh soup and fry until the chicken is soft. When the juice is dry, the shallots under the horse's ears are evenly dusted and ready to cook.

Operation essentials: 1. When frying dried chili peppers and Sichuan peppercorns, the heat should be small, and the stir-fry can be excellent.

2. Cook an appropriate amount of fresh soup, not only to make the fried chicken soft, but also not too much water.

Nutritional characteristics: Chicken is rich in protein, fat, iron, phosphorus, calcium, riboflavin, niacin, etc. It can nourish qi and blood, nourish essence and fill the marrow, and has strong nourishment, and at the same time, the fat in chicken contains more unsaturated fatty acids, which is an ideal high-protein food for elderly patients with cardiovascular diseases.

Authentic Chongqing spicy chicken.

Ingredients: a chicken, dried Sichuan red pepper, cooking wine, flavor, light soy sauce, salad oil, Sichuan pepper, salt Preparation method:

1. Cut the whole chicken into small cubes.

2. Sprinkle light soy sauce on the diced chicken, sprinkle with salt and monosodium glutamate, adjust the flavor, and soak in cooking wine for about 30 minutes.

3. Heat the salad oil and stir-fry the diced chicken.

4. Then add dried red pepper and Sichuan pepper, stir-fry over high heat to bring out the fragrance.

5. Remove the fried diced chicken and dried red peppers.

Features: Crispy and crispy, with an endless aftertaste.

The recipe is much the same, first marinate with salt and white pepper for an hour, then oil, and the rest is the same. Note:

1.Chili peppers and peppercorns can be added to your taste, but in order to reflect the characteristics of the dish in its original flavor, it is best to make the finished product so that the chili peppers cover the chicken completely, rather than a few chili peppers and peppercorns scattered in the chicken nuggets.

2.If you add salt when frying chicken, the salt flavor will not enter the chicken, because the shell of the chicken has been fried dry, and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, affecting the taste.

3.The oil used to fry the chicken must be very hot, otherwise the chicken will not be fried dry for a long time, even if it waits for half a day to fry dry, then it is really dry, a ball of dead meat, it is difficult to eat, and there is no taste at all.

So the fire must be big, the outside is crispy, and the inside is relatively tender.

Ingredients: a chicken, red pepper, cooking wine, flavor, light soy sauce, salad oil, pepper, salt, ginger shredded Method:

1.Coat the whole chicken with light soy sauce, salt water and monosodium glutamate, adjust the taste, coat it with cooking wine and marinate for about 30 minutes.

2. Put dried red pepper, Sichuan pepper and ginger shreds in the chicken belly. Heat the salad oil and fry the chicken for 8 minutes.

3. Then put in the dried red pepper and pepper into the oil.

4. Remove the fried chicken and dried red peppers.

The spicy chicken is fried!

If you like spicy food, it is recommended that you use five-spice powder, salt and pepper and chili powder to rub the white chicken inside and out, steam it thoroughly on the basket, and then dry it to remove the rubbed ingredients and fry them in oil, and serve them with some fried chili shreds.

Chongqing spicy chicken.

Ingredients: Chicken thighs.

Excipients: dried red pepper, Sichuan pepper, garlic, green onion, ginger, sugar, cooked white sesame seeds.

Cut the chili pepper into small pieces of about 2 cm, shred the ginger, and cut the green onion into small pieces;

Cut the chicken thighs (without boneless) meat into small pieces with a quick knife, add an appropriate amount of salt, cooking wine, black pepper, and a small amount of sweet potato powder and marinate for 20-30 minutes;

Heat the oil in a pan to 8 hot, put in the marinated chicken thighs, fry until the appearance dries into a dark yellow color, then drain the oil and set aside;

Take another pot, heat the oil in the pot until it is 7 hot, pour in the ginger and garlic and fry over low heat to bring out the fragrance, add dried chili pepper and Sichuan pepper, stir-fry until the smell begins to choke and the oil turns yellow;

Then pour in the fried chicken pieces and stir well, sprinkle in green onions, sugar, cooked sesame seeds, stir-fry well, and then remove from the pot.