Is a stir fried dish with diced chicken, diced cucumber, diced carrot and chili pepper called diced

Strictly speaking, this is not called spicy chicken, you have put so many things, unless it is a little bit of embellishment, such as cucumber nails, carrot dices are also a little bit, it is generally difficult to see, mainly chili peppers and diced chicken, then it can be called spicy chicken.

I don't think this dish is spicy chicken because the dish you said should be called Kung Pao Chicken Spicy Chicken and Kung Pao Chicken are different.

Chicken has to be tasted first! Or the meat is too dry.

The order is to put the chicken first, then the chili, and then the carrots and cucumbers after stir-frying.

<> "Steps to Production. 1.Dice the chicken thighs, add 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce + 1 tablespoon of cooking wine.

2.Appropriate amount of pepper + 1 egg yolk + 2 spoons and marinate with starch for 20 minutes.

3.Fry in hot oil until golden brown and remove.

4.Stir-fried Xiang refers to minced garlic, dried chili peppers, and Sichuan peppercorns.

5.Add the diced chicken thighs.

6.Add a pinch of sugar and chicken essence and sprinkle the green onions from the pan.

Spicy chicken, a special traditional dish, belongs to Sichuan cuisine, is a famous Jianghu flavor dish in eastern Sichuan, Sichuan, because of Geyue Mountain and so named. Dried chili peppers are not the main ingredient but are better than the main ingredient, which fully reflects the characteristics of the chef who stares at the sails and rivers and lakes "heavy hands".

Ingredients: 250 grams of chicken breast, 50 grams of water chestnuts, 15 grams of pickled pepper, 1 egg, appropriate amount of starch.

Seasoning: 50 grams of lard, 1 tablespoon of soy sauce, 1 tablespoon of broth, 1 tablespoon of cooking wine, 2 chives, 1 small piece of ginger, 6 cloves of garlic, appropriate amount of balsamic vinegar, 1 teaspoon of refined salt, 1 teaspoon of sugar, 1 teaspoon of monosodium glutamate.

1. Remove the fascia from the chicken breast, wash it and cut it into cubes, add salt, soy sauce, cooking wine and monosodium glutamate and mix well and marinate.

2. Peel the water chestnuts, wash them and cut them into cubes; Remove the stems of pickled peppers and chop the seeds; Wash and mince green onions, ginger and garlic; Mix the egg whites, starch and water into a thin paste.

3. Put the wok on high heat, heat the lard, and after the diced chicken is slurred with thin paste, slide the pan until cooked.

4. Add the pickled pepper, stir-fry quickly until the chicken is all chili red, add water chestnut, ginger, green onion and garlic to fry the fragrance, cook in the juice mixed with salt, soy sauce, cooking wine, sugar, monosodium glutamate, starch and broth, stir-fry quickly, and drip in a little vinegar and stir-fry well.

1. Cut the chicken into small pieces after washing, sprinkle with salt, starch, and a small spoon of white wine (to make the chicken fragrant, and it is easy to debone after stir-frying);

2. Put an appropriate amount of oil in the wok, double the amount of stir-fried vegetables usually, and put dried chili peppers and peppercorns

Half of the green onion and ginger are slowly stir-fried over low heat until fragrant, and the chili pepper can be removed when it turns bright red;

3. Heat the remaining chili oil in the pot, and the amount of oil at this time should be enough to fry the chicken. When it is burned to 50% hot, fry the green onion and ginger slices until fragrant, put in the chicken, stir-fry over medium heat until the chicken turns white, then put out the chicken, and pour out the excess oil in the pot;

4. When the oil pan is heated to a slight smoke, quickly put down the fried dried chilies.

Whole chicken, Sichuan pepper, dried chili, appropriate amount of cooking oil, green onion, salt, chicken essence, cooking wine, ginger, garlic, and a small amount of sugar.

1. Cut the chicken into small pieces and marinate in salt and cooking wine for a while.

2. Put the chicken pieces into the oil pan and fry them until the appearance dries to dark yellow, then remove them and set aside.

3. Heat the oil in a pot, pour in the ginger and garlic and stir-fry until fragrant.

4. Pour in dried chili peppers and Sichuan peppercorns, and stir-fry until the smell begins to choke.

5. Pour in the fried chicken pieces, fry until the chicken pieces are evenly distributed in the chili peppers, then sprinkle in the green onions, chicken essence, sugar, stir-fry well and then remove from the pot.

Method 2: Chicken with children, peanuts (stir-fried), salt, green onions, garlic, dried chilies, sugar, chicken essence, ginger, Sichuan pepper, cooking wine, vegetable oil (peanut oil).

Steps. 1. Cut the chicken into small pieces, put it in a bowl, add cooking wine, salt and mix evenly, marinate for 20 minutes to taste.

2. Slice the ginger and garlic, and cut the green onion into sections for later use. Cut the dried chili peppers into small pieces and set aside.

3. Pour oil into the pot, heat it, add a few pieces and fry it slightly, fry until golden brown, and drain.

4. Put it in the pot again, fry it over high heat until the surface is golden and the meat is more crispy, then drain the oil and set aside.

5. Leave the bottom oil in the pot, heat it over high heat, add ginger and garlic slices and stir-fry until fragrant, then add the dried chili pepper and Sichuan pepper cut into sections, and stir-fry over low heat to bring out the spicy fragrance. Add the fried chicken pieces and stir-fry. Finally, add the fried peanuts, sprinkle chicken essence, sugar, and green onion segments and stir-fry well, and remove from the pot!

Basic 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.

Method:1Cut the chicken into small pieces, put salt and cooking wine, mix well, put it in an 8-layer hot oil pan and fry it until the appearance dries to dark yellow, 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 the fragrance, then pour in the dried chili peppers and peppercorns, 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 onion segments, monosodium glutamate, sugar, cooked sesame seeds, stir-fry well and then get out of the pot.

To make authentic Chongqing spicy chicken pay attention to:

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 all the chicken, rather than a few chili peppers and peppercorns 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 of the chicken 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, 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.

When making spicy chicken, you first need to remove the fascia of the chicken breast, wash it and cut it into cubes, add salt, soy sauce, cooking wine and monosodium glutamate and mix it well. Then peel the water chestnuts, wash them and cut them into cubes, remove the stems and seeds after pickling the peppers, chop them and set aside, we wash the green onions, ginger and garlic together and cut them into minced pieces, and mix the egg whites, starch and water together into a thin paste. We put the wok on high heat, then add the lard to heat, and after the diced chicken is battered with a thin paste, then slide it in the pan until cooked.

After the cover is noisy into the pickled pepper, you need to stir-fry quickly, and when the chicken all turns chili red, you can add water chestnuts, ginger, green onions, and garlic to fry the fragrance together, and then use salt, soy sauce, cooking wine, sugar, Mingyou monosodium glutamate, starch, and soup stock to make the juice, stir-fry quickly, and add a little vinegar to the pot and fry well.

When making spicy chicken, you also need to prepare the chicken breast, cut it into dices after cleaning, prepare the water starch, and then put the chicken into a container, then add salt, light soy sauce, five-spice powder, sugar and cooking wine, fully stir evenly, you can pour in water starch, add an appropriate amount of cooking oil to mix well, we cut the ginger and garlic into slices, pepper and star anise also need to be prepared, we cut the dried red pepper into sections, sit in the pot and boil, and then quickly put the chicken into it to boil, then add an appropriate amount of liquor, continue to boil can be taken out and washed, control the moisture in it, wait until the oil temperature is eighty percent hot, you can put in the chicken, fry it with high heat to make it slightly yellow, and then put it to fry it and take it out, after filtering out part of the oil, put in Sichuan pepper and star anise to fry together to make a fragrance, and then add dry red pepper segments, ginger and garlic slices to stir-fry together, and then put in the diced chicken and stir-fry, sprinkle in the appropriate amount of salt, stir-fry evenly and you can eat.

Ingredients: 680 grams of chicken thighs, 13 grams of dried red pepper, 5 grams of sesame pepper, 15 grams of garlic, 5 grams of salt, 1 tablespoon light soy sauce, a little ginger powder, an appropriate amount of corn oil, 1 tablespoon of cooking wine, a little five-spice powder, 2 tablespoons of starch.

1. Wash the chicken thighs and cut them into 1cm cubes.

2. Put the diced chicken in a pot, add five-spice powder, salt, light soy sauce, ginger powder, starch and cooking wine, stir well and marinate for 15 minutes.

3. Prepare the ingredients, slice the garlic and cut the dried red pepper into sections.

4. Put oil in the pot and boil until it is 60% hot, pour in the diced chicken and fry it, remove and drain the oil.

5. Heat a little oil in a pot, add garlic slices, chili peppers, and peppers to stir-fry until fragrant, add diced chicken and stir-fry evenly.

Tips: 1. Spicy chicken, a special traditional dish, belongs to Sichuan cuisine, a spicy home-cooked dish, is a famous Jianghu flavor dish in Chongqing, originated in Geyue Mountain. The color of the finished dish is brown and red, the texture is crisp and soft, and the spicy flavor is strong. Salty, fresh and mellow, slightly sweet.

2. The protein content of chicken meat is relatively high, there are many types, and the digestibility is high, which is easy to be absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids that play an important role in human growth and development, and is one of the important ** fats and phospholipids in the dietary structure of Chinese.

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