The practice of benefiting Gong s spicy chicken, seeking the practice of benefiting Gong s spicy chi

Spicy chicken is a traditional local delicacy, belonging to the Sichuan cuisine series, with chicken as the main ingredient, with green onion ginger, dried chili, Sichuan pepper, salt and other materials refined, the taste is spicy and fragrant, the dishes are ruddy and oily, and there are many kinds of methods.

Today I will share with you the practice of a spicy chicken, which is more combined with our local taste, and the method is relatively simple, friends who like this dish can collect it first, and you can try it when you have time.

First of all, let's prepare the ingredients:

Prepare half a three-yellow chicken, put it in a basin, add water, wash the blood on the surface of the chicken and set aside.

Chop off the chicken wings first, chop them into small pieces, and then chop the remaining chicken into chicken pieces of equal size and put them in a basin for later use.

Add 2 grams of salt to the basin to taste, add 3 grams of pepper, 3 grams of cooking wine to remove the smell, then add 5 grams of oyster sauce, grasp well with your hands, and set aside to marinate for 10 minutes.

Let's prepare the following accessories:

Cut a small piece of ginger into ginger slices, cut half a green onion into horseshoe slices, and put them together in a pot.

Cut the shallots into 3 cm long pieces and place them in a small pot.

Then grab a small handful of fried peanuts and an appropriate amount of white sesame seeds for later use.

Prepare a small pot, put a small handful of peppercorns, an appropriate amount of red pepper, and peppers can also be added according to the taste.

Then add an appropriate amount of water to soak, which can avoid Sichuan pepper and red pepper, and paste the pot when stir-frying.

After 10 minutes, add an appropriate amount of cornstarch to the chicken, and grasp it repeatedly with your hands to make the chicken evenly coated with starch, which can better lock the moisture in the chicken and retain the nutrients of the chicken.

Pour cooking oil into the pot, wait for the oil temperature to be 50% hot, put in the mixed chicken pieces, use a spoon to constantly turn over, so that the chicken pieces are heated evenly, fry on medium heat for about 5 minutes, and then change to low heat for 3 minutes to ensure that the chicken pieces are fried thoroughly and crispy, and avoid pinching.

After 8 minutes, the chicken pieces have been fried golden brown and crispy, and you can control the oil.

Then pour the peppercorns and red peppers into a colander, and rinse twice with water to control the moisture.

Add half a spoon of cooking oil to the pot, pour in Sichuan pepper and red pepper, stir-fry for a while, and stir-fry the aroma of Sichuan pepper and chili pepper.

Then pour in the green onion and ginger and stir-fry until fragrant, then pour in the chicken pieces, turn on low heat, and stir-fry for one minute to mix the aroma of the chicken pieces and chili peppers.

Remove from the heat and start seasoning, add 2 grams of monosodium glutamate, 1 gram of sugar to improve freshness, pour in green onions, peanuts and white sesame seeds, stir-fry quickly for 30 seconds, then turn off the heat and put it on a plate.

Well, here, this unique, spicy and appetizing spicy chicken is ready, so try it at home when you learn it.

Below are the ingredients and seasonings used.

Ingredients: Three yellow chicken.

Seasoning: salt, cooking wine, oyster sauce, monosodium glutamate, sugar.

Excipients: ginger, green onions, shallots, Sichuan pepper, red pepper, white sesame seeds, peanuts, pepper.

Chicken is a common ingredient in China, many people regard it as a superior nourishing food, and the practice varies from place to place. The color of this dish is brown and red, the texture is crisp and soft, and the spicy flavor is strong. Salty, fresh and mellow, slightly sweet.

Chongqing spicy chicken.

Ingredients: about 1000 grams of chicken, 80 grams of dried red peppers, 20 grams of garlic sprouts.

Seasoning: 8 grams of refined salt, 6 grams of monosodium glutamate, 20 grams of cooking wine, 4 grams of soy sauce, 15 grams of garlic, green onions, ginger, 150 grams of peanut oil (60 grams of actual consumption), 20 grams of Sichuan pepper, 3 grams of white sugar, 5 grams of cooked sesame seeds, 5 grams of white pepper, 2 grams of sesame oil.

Production method: 1. After the whole chicken is slaughtered and cleaned, the head and claws are removed, chopped into small pieces of about 2 cm square, put into a bowl, add 6 grams of refined salt, 4 grams of monosodium glutamate, cooking wine, white pepper, soy sauce, stir evenly and marinate for about 30 minutes;

2. Cut the garlic into slices, cut the green onions and ginger into shreds, cut the dried red peppers into small pieces, and cut the garlic seedlings into segments;

3. Put the wok on the fire, put in the peanut oil, burn until it is hot, pour in the marinated chicken pieces with oil, fry until the surface of the chicken pieces becomes dark yellow, then remove and drain the oil, change the heat to low and put the dried red pepper segment and Sichuan pepper together to fry until fragrant, remove the drained oil and set aside;

4. Leave 50 grams of bottom oil in the wok, pour in green onions, shredded ginger and garlic slices to stir-fry the fragrance, then pour in the fried chicken pieces and stir-fry, add the fried dried red pepper segments, Sichuan pepper and garlic sprouts, stir-fry over high heat, and finally add the remaining refined salt, monosodium glutamate and white sugar to adjust the taste, sprinkle cooked sesame seeds and drizzle sesame oil before leaving the pot, and put it on a plate.

1.Ingredients: 4-month-old new chicken (rooster that has just crowed or not crowed), 10 grams of red pepper, a number of dried chili peppers, three grass fruits, 5 star anise, a piece of cinnamon, a small bowl of garlic cloves, half a bowl of ginger, several white onions, soy sauce, salt, monosodium glutamate, cooking wine, chili noodles soaked in wine (the longer the soaking time, the better the taste, this is the most critical ingredient for spicy chicken), a little lard, a little vegetable oil, a little chicken fat, plucking, cleaning, cutting off the internal organs, wiping off excess water, chopping into pieces, pouring in a little cooking wine, salt, monosodium glutamate, soy sauce, Marinate the minced garlic for 5 minutes.

Cut the dried chili peppers into small pieces with scissors, shake off the chili seeds, pat the ginger flat, and pat the garlic slightly.

3.Pour the vegetable oil into the pot to burn off the oil foam, put in the chicken fat lard, (this is the famous Sanhe oil, indispensable, the original spicy chicken has a recipe that is not passed on: red oil) The total amount is half of the chicken (note that the oil must be enough), put in the dried chili pepper, after the chili pepper is yellow, then put in the pepper, grass fruit, star anise, cinnamon, fry a few times and immediately put in the chili pepper (chicken:

Wine-soaked chili noodles = 10:1), ginger, garlic, stir-fry a few times, then pour in the marinated chicken pieces, and pour in the chicken blood when the chicken water and oil are mixed like soup. (Chicken blood can make the chicken taste endlessly).

Cover with a lid and simmer over medium heat for 5 to 10 minutes (subject to moisture drying) 4Remove the lid, put in the green onion segment, stir-fry a few times, if the salt is not enough when marinating, you can put a little more salt and monosodium glutamate to start the pot.

The preparation of the spicy chicken is as follows:

Ingredients: Manuscript staring chicken.

Excipients: red pepper, dried chili, grass fruit, star anise, cinnamon, garlic cloves, ginger, green onion, soy sauce, salt, monosodium glutamate, cooking wine, chili noodles, lard, vegetable oil, chicken fat.

Steps: 1. Pluck and clean the chicken, cut off the internal organs, wipe off the excess water, chop into pieces, pour in a little cooking wine, salt, monosodium glutamate, soy sauce, and minced garlic and marinate for 5 minutes.

2. Cut the dried chili pepper into small pieces with scissors, shake off the chili pepper key and seeds, pat the ginger flat, and pat the garlic slightly.

3. Pour the vegetable oil into the pot to burn off the oil foam, put in the chicken fat lard, the total amount is half of the chicken submerged, put in the dried chili pepper, and then put in the pepper, grass fruit, star anise, cinnamon, fry a few times and immediately put in the spicy.

Speaking of the origin of this spicy chicken, there are two theories circulating in Qujing. The first is that Gong Guofu and Ding Liqiongfu, villagers of Hongxing Office No. 6 Village, Xiping Town, Zhanyi County, used their two bungalows located next to National Highway 320 to open a restaurant in 1987. At first, it was just some home-cooked side dishes, but later Gong Guofu, who loved to ponder, created a unique recipe for spicy chicken on the basis of a kind of Guizhou spicy chicken, so he was out of control and turned to specialize in spicy chicken, and the reputation of the small shop did not go away, and the reputation was all over Yunnan.

The second is that Gong Guofu's sister Gong Hongyun, in a Spring Festival more than 10 years ago, when she was cooking and stir-frying chicken, she accidentally poured a bowl of chili noodles placed on the stove into the pot, so she had to fry it together, and unexpectedly made a spicy and unique dish. In 1987, she opened a small food restaurant in a street-side house, and gradually pushed her family's spicy chicken into a specialty dish.

It seems irrelevant which of the two claims is more credible. In fact, the Gong brothers and sisters opened a "spicy chicken shop", and the two stores stood side by side at the Dongfeng gate on the edge of Zhanyi County, and the people of Qujing witnessed the whole process of their development and growth from the chicken feather shop step by step: at the beginning, the diners flocked to the morning and evening, and they had to go to the open space outside the store to join up.

Now, Gong Guofu's former small shop has been replaced by a three-story building with luxurious decoration and complete facilities, which can accommodate more than 300 people at the same time. In 1994, Gong Hongyun built a business building with a total area of more than 800 square meters, and in 1998, with the support of the Zanyi County Party Committee and the first county, a total area of more than 2,000 square meters was built, integrating catering, accommodation and entertainment.

The spicy chicken is best made of the rooster that has just crowed, and the customer here has just picked the chicken, weighing two catties, and the small worker over there has been three times five divided by two to pick up the chicken and cut the people into small pieces. The chef's chef kept the recipe secret, only that he used good vegetable oil, lard, chili flakes and garlic, and the amount of chili peppers was quite considerable. From the moment of sitting down to the serving of a plate of red-to-white, spicy chicken, it takes only one or two minutes, and the speed is as fast as the spicy taste.

The spicy taste of this spicy chicken is not as spicy as usual, it is spicy and fragrant, spicy but not, it makes people want to eat a second bite after taking one bite until they are sweating profusely and can't stop. If the customer is really sensitive to "spicy", it doesn't matter, you can ask half of the chicken to make spicy chicken, and the other half to bring yellow stew, which is fragrant and fragrant, but much warmer and calmer. It's not enough to eat chicken alone, and the side dishes are also prepared:

Fried artichoke sticks, fried stinky tofu, lightly boiled bitter vegetable soup, bean curd, small steamed buns, all light in color, are complementary to the hot spicy chicken, and diners are not satisfied. The leftover chicken shop will instruct you to take it away and take it home to the next noodles, which will last for three days.

Materials.

A chicken, with high-quality steers as the best.

Ingredients: Ginger in a ratio of about 1:10 to meat

The ratio of garlic to meat is about 1:10

Dried chili peppers are about 1:5 in a meat ratio

Seasoning: Appropriate amount of salt.

Cooking wine to taste. Oil, preferably a mixture of rapeseed oil and lard, must be more, with meat in a ratio of about 1:3.

A pinch of peppercorns.

A little monosodium glutamate, people who do not eat monosodium glutamate can use a small amount of white sugar instead.

The recipe for spicy chicken.

1.Wash the chicken, cut it into small pieces and marinate it with an appropriate amount of salt, cooking wine and pepper for about one hour;

2.Garlic, ginger pound and chili pepper boiled with water, after the chili pepper absorbs water saturated, take it out and let it cool and chop it for later use, this kind of chili pepper has a special noun in Qujing, called "glutinous spicy seed";

3.Put oil in a pan and heat the oil until it is 6 to 7 percent hot;

4.Put in the peppercorns, and then immediately stir-fry the spare ingredients until fragrant;

5.After the ingredients are stir-fried until fragrant, add the chicken pieces with red oil and continue to fry until cooked through;

6.Add salt and monosodium glutamate before cooking;

7.Remove from pan and serve.

Cooking skills. 1. It is best to use the whole chicken, and if you can't finish eating, you can completely cool it out of the pot and put it in the refrigerator to freeze, and when you eat it again, you just need to stir-fry it;

2. Chili peppers must be reabsorbed with dried chili peppers;

2. Stir the pan at any time, there is minced garlic that is easy to stick to the pan, and the fire must be fierce;

3. Only one-third of monosodium glutamate is needed to replace monosodium glutamate with sugar, and it is best to put enough salt at one time when pickling, and a little more is more fragrant;

4. People who can't eat spicy peppers can appropriately reduce the amount of chili peppers;

5. There must be more oil, otherwise it is easy to stick to the pan when stir-frying, and the fragrance cannot come out, and the above ratio of 1:3 is the minimum amount.

The old brother downstairs is wrong, Zhanyi spicy chicken uses glutinous spicy seeds, not dry spicy seeds.

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

Cut 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.

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.

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

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.

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.