How to make authentic pepper sesame chicken? How long does it take to learn?

Ingredients: Three yellow chickens, one piece.

Onion half.

2-3 green onions.

Line pepper to taste.

Sesame oil (any brand) Put it hard.

Salt to taste, peppercorns to taste.

Peppercorns to taste.

Ginger to taste.

Star anise: 2 pcs.

4-5 bay leaves.

1 grass fruit.

Cinnamon A small piece.

Cayenne pepper to taste.

Sichuan pepper powder to taste.

Red dates: 2 pieces.

Angelica dahurica 3 pieces.

The practice of authentic Xinjiang pepper sesame chicken.

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Spread evenly with salt and peppercorns and let stand for 30 minutes.

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Pour half a pot of water into the pot, put in peppercorns, peppercorns, peppers, angelica, grass fruits, red dates, bay leaves, star anise, cinnamon, green onions, ginger and boil to make it fragrant.

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Cook the chicken and gently rub the chicken with chopsticks.

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While the chicken is cooking, soak the peppers until soft, drain them, pinch the green onions slightly, and break them into small pieces.

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When the chicken is cooked, remove it and set aside to cool, skim the chicken broth while it is hot and pour it into the prepared green onion pepper bowl (this step can ensure that the green onions are flavorful).

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Add salt and pepper oil to taste. Since the chicken is salted once in advance, this step must be put while tasting. Sichuan pepper oil must be put a lot. Hanyuan Gong pepper is recommended, but other pepper oils can be used. Because the chicken broth has been put in and there is no more chicken essence added.

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Shred the onion and tear the chicken into small pieces.

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Stir to combine. <>

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If you like to eat spicy pepper chicken, you can pour in some red oil to taste, but I don't like it, so I don't add it. Red oil blanching method: Put the chili noodles and sesame seeds into a bowl, put oil in the pot, add green onions, ginger, garlic, star anise, cinnamon, bay leaves, and two cloves to boil over low heat, and pour them in batches.

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Ingredients: 800 grams of chicken thighs (4 pieces), 1 cucumber, 1 onion, 150 grams of fungus, Sichuan pepper, light soy sauce, cooking wine, salt, sweet and sour sauce, chili flakes, oyster sauce, shallot paste, shallots.

1. Boil the chicken, cut 1 3 onions into cubes, put chicken thighs in a pot under cold water, put a spoonful of cooking wine and a little peppercorn to remove the smell, bring to a boil over high heat, skim off the blood foam.

2. Cook for at least 10 minutes (until the chicken is fully cooked) and cover for at least 20 minutes.

3. Remove the chicken from the ice water for 1 minute, and then remove the water.

4. Put the side dishes on the bottom of the plate, tear the chicken into strips, then pour the sauce and mix well.

5. If you pursue a crisp taste, you can refrigerate for one hour before eating.

Soup: Add 200-300 grams of chili oil to the chicken broth, put a little oil in the wok, add an appropriate amount of green onions, ginger and garlic, stir-fry the fragrance and pour it into the chicken broth, and pour the prepared soup into the chicken.

I hope it can help you, if it is adopted by you, and I hope you will click on the star after the consultation. [heart] [heart].

Today's pepper sesame chicken is so delicious.

The dog saw that 1 turned on the partners after not getting married this year.

This sentence or two is not clear, and it has to be boiled in oil.

Pepper sesame chicken is a special flavor dish that originated in Xinjiang. Xinjiang pepper sesame chicken is similar to Guangdong's white-cut chicken and Sichuan's white-cut chicken in principle, but it is completely different in taste and feeling. Guangdong's white-cut chicken is cut and neatly stacked on a plate, and then served with a small oil dish with the same number of people, dipped and eaten; Sichuan people's white chopped chicken is to put the condiments and chicken together, mix them, and then serve them on the table.

But Cantonese people are light, mainly eating the umami of the chicken itself, and the taste of the condiments is very light. The spicy and salty taste of Sichuan is relatively heavy, and the taste of the condiment far exceeds the umami of the chicken. In terms of production methods, Xinjiang pepper sesame chicken is not like white-cut chicken, delicately plated, and the oil dish is small, so it is very gentle to eat; It's not like Sichuan's white chopped chicken, which is cut into small pieces with a knife, mixed well, and served in a bowl or a twelve-inch plate.

Pepper sesame chicken is not knife-free, get started directly, go to two from three to five, dismember into pieces, and then mix with condiments, and put it on a plate. Pepper sesame chicken pays attention to cooked, rotten, fresh, fragrant, color, shape and taste are good, its taste is numb, spicy, fragrant, fresh, separately introduce the detailed practice of this dish for your reference.

Raw and auxiliary materials. 2 catties of local chicken (or black chicken) 1, 1 green chili.

10 grams of millet spicy, 20 grams of chives.

3 slices of ginger and 10 red peppercorns.

20ml salad oil, 50 green peppercorns.

5 grams of yeast fresh aftertaste powder, 5 grams of salt.

15ml of pepper oil, 20g of coriander.

5 grams of yeast fresh fragrance powder, 10 grams of cooked sesame seeds.

How to make it: 1.Prepare the ingredients, cut off the chili peppers, chop the chives and coriander, and soak the green peppercorns and red peppercorns in water in advance to soften. Make a pot of white brine in advance (please click [White brine] How to configure white brine?) )

2.The chicken is slaughtered and washed, the head and claws are removed, and the pot is blanched under cold water and then drained. Then put the Ji into the white brine and boil, turn to low heat and cook for 30 minutes (according to the size of the local chicken you bought), and the chicken can be cooked.

3.Drain the chicken and let it cool for one hour, then tear it into strips according to the texture of the chicken.

4.Add salt, aftertaste powder, aftertaste powder, pepper oil, ginger slices, shallots, coriander, etc., then mix the pepper oil and mix well, add 20 grams of white brine juice to taste.

5.Spread the green and red peppers on top of the chicken slices, heat about 20 grams of oil in another pot, add the green and red peppercorns and stir-fry until fragrant, pour the hot oil on the chili peppers on the chicken slices, sprinkle with cooked sesame seeds and mix well.

1. When blanching, the foam must be removed, and it is appropriate to simmer with a slight fire.

2. In some places, boiling chicken in boiled water tastes much worse than white brine. Cooked chicken is cooled in ice water in some places, and the skin is more elastic.

3. Green and red chili peppers do not need to be stir-fried, just rely on hot oil to stimulate the spicy taste.

Remove the head of the tender chicken, remove the neck, wings, and feet and paws, wash it and remove it with water, and then add ginger, green onions, and cooking wine to the boiling soup pot and cook it. Remove and put in cool boiled water to cool, then remove and wipe dry. Remove the chicken bones, cut into slices and place on a plate.

Remove the black seeds from the peppercorns, wash the shallots and cut them into flowers, add a little salt to chop them into fine powder, put them in a small bowl, add soy sauce, salt, sesame oil, monosodium glutamate, and cold soup to mix well into pepper and sesame juice, and pour it on the chicken slices.

After the water boils, use a spoon to skim off the surface foam, put the red pepper, Sichuan pepper, cinnamon, star anise, cumin, bay leaf, white cardamom, fragrant sand, ginger, green onion, put it in a pot and cook it with the chicken, add salt to taste. (Add enough salt, you don't need to add salt at the end, and by doing so, the chicken is easier to taste.) )

Spice ratio of pepper sesame chicken:

5 grams of star anise, 8 grams of white buttons, 6 grams of bay leaves, 12 grams of codonopsis, 8 grams of angelica, 10 grams of licorice, 10 grams of Sichuan pepper, 10 grams of cinnamon, 10 grams of gardenia.

Production method: 1. First put the weighed spices into clean water to remove the dust on the surface, and then take them out for later use, add an appropriate amount of water to the pot, submerge the chicken, put in the spices, green onion and ginger, boil the whole chicken, and blanch the chicken 3 times, so that the chicken skin can be more crispy, boil over high heat, and cook over low heat for 1 hour.

2. After finishing the marinade, we began to make chili oil and pepper oil, 200 grams of chili pepper, 150 grams of red pepper, 300 grams of fresh pepper, the above raw materials are weighed for backup, wash the chili king with water, add water and soak for 10 minutes.

After a few minutes, the pepper is changed to a knife, the knife is to make the pepper better will emit a spicy taste, red pepper and white wine dilution, liquor has a better penetrating effect, oil extraction can make the taste of pepper better integrated into the oil, add half of the chicken fat and 600 grams of salad oil to the pot, add pepper and fresh pepper to the cold oil, heat over low heat, fry the pepper dry, pour out and soak.

4. Pour in the remaining chicken fat and salad oil, add the soaked dried chili peppers, fry them over low heat until fragrant, fry the chili peppers in dry water, remember not to fry the beard, and take out the whole chicken naturally after 1 hour for later use. Strain out 700 grams of braised chicken broth, add 90 grams of fried chili peppers, boil for 8 minutes and then remove them, leaving the soup for later use.

5. Let's start to season the pepper chicken: 8 grams of salt, 35 grams of pepper oil, 8 grams of chicken juice, 8 grams of rattan pepper oil, add 200 grams of boiled chicken broth, 400 grams of boiled chicken soup, [400 grams can make 4 parts of pepper sesame chicken] Tear the marinated whole chicken into strips for later use, put the torn chicken [half] into the basin, add shredded onions, green onion slices, green and red peppers, chives, add the mixed sauce and stir evenly.

Key points of pepper sesame chicken making:

1.To make pepper sesame chicken, you can choose three yellow chicken or local chicken according to your preference.

2.Yellow gardenia must be chosen for the color of pepper sesame chicken, otherwise the chicken skin will be red.

3.When making chili oil, you can add a little yellow chili pepper to make it more spicy.

4.The brine chicken brine can be used repeatedly, and the material should be changed once after 3 uses.

Today's pepper sesame chicken is so delicious.

Generally, I use three yellow chickens, boil the water in the pot, put the whole chicken in the pot and cook for about 5 minutes, take out the chicken and put it in cold water, and then put the peppercorns into the pot and fry them until fragrant and crush them for later use, and then cut the red peppers and shallots into sections for later use, fry the peppers first after the oil in the pot is hot, fry the spicy flavor and put in the green onion segments and peppercorns, turn off the heat and put in the soy sauce and cooking wine, add a little sesame oil, tear the chicken apart, and pour the pepper sesame juice.

The most important ingredient of pepper sesame chicken is Sichuan pepper, first put the Sichuan pepper through the oil and then put the chicken in, the taste is numb and good.

Green pepper should be used, stuff the pepper into the belly of the chicken, then evenly coat the outer layer of the chicken with sesame oil, put it in a pressure cooker after marinating, pour in brine, and it can be completed in 40 minutes.

Add cold water and cold wine to the chicken, and bring the green onion and ginger to a boil. Crush the peppercorns, add the minced green onion, minced garlic, millet spicy and sesame seeds. Heat the oil and pour in. Tear the chicken into strips and pour all the sauce over the chicken.

Clean up the chicken, wash it, rub it on the whole body of the chicken with salt and pepper powder, and marinate it for about 20 minutes. Slice the ginger and green onion into sections and prepare the seasoning. Soak the dried chili peppers for 2 hours, wash them, remove them, and chop them into minced pieces.

Add water to the pot, add peppercorns, peppercorns, peppercorns, star anise, bay leaves, and other spices to boil over high heat and cook until the fragrance comes out. Add the local chicken, add salt and bring to a boil over high heat. Then turn to low heat and simmer until the local chicken is 9 mature.

Fish it out and wait for it to cool through. Stir-fry the chili, pepper and peppercorns in a hot pot over low heat to bring out the fragrance, take out the bowl and add a little salt, and when the oil is heated to 7, pour it in the bowl. Wait until the chicken is cold and tear into strips, add shredded onions, green onions, chicken broth, pepper sesame oil, homemade pepper red oil, and stir well.

Ingredients needed to make pepper sesame chicken: fresh local chicken, onion, line pepper accessories: salt, 50 grams of pepper, 30 grams of pepper, ginger, codonopsis, bay leaves, cinnamon, star anise, grass fruit, spicy skin, peppercorns, green onions, angelica, pepper powder, red dates, wolfberry, homemade pepper red oil.

Method: Clean up the chicken, wash it, rub it on the whole body of the chicken with salt and pepper powder, and marinate for 20 minutes.

Slice the ginger and green onions, and prepare the seasoning for washing.

Soak the chili pepper for 2 hours, wash and pick up, and use scissors to finish.

Add water to the boiling pot, add peppercorns, peppercorns, peppercorns, star anise, bay leaves, grass fruits, angelica, codonopsis, cinnamon, green onions, and peppers to boil over high heat and cook until the fragrance comes out.

Add the local chicken, add salt and bring to a boil over high heat.

Turn to low heat and simmer until the chicken is 9 ripe, then remove it and cool thoroughly.

Stir-fry the chili peppers, peppercorns, and peppercorns in a hot pan over low heat to bring out the fragrance, remove them and put them in a bowl and add a little salt.

Boil the oil to about 7 hot, pour it in the fried line pepper, peppercorns, pepper grains in a bowl, mix evenly, and cool thoroughly.

Cut the green onions into sections and shred the onions.

After the chicken is cold, tear out the chicken by hand, add shredded onion, green onion, chicken broth, pepper sesame oil, homemade pepper red oil, and mix evenly.

Hope it helps! Have a great day! 

Hello question. What ingredients can be put in the pepper sesame chicken soup with soup.

Answer: salt, 50 grams of pepper, 30 grams of Sichuan pepper, ginger, codonopsis, bay leaves, cinnamon, star anise, grass fruit, spicy skin, peppercorns, green onions, angelica, pepper powder, red dates, wolfberries, homemade pepper red oil.

Ask questions about the practice of drooling chicken.

How can the homemade pepper red oil of pepper sesame chicken be boiled sticky.

1.Put the dried chilies, sesame peppers and star anise in a food processor and crush them, add salt and mix well, and pour in the appropriate amount of sesame seeds.

2.Heat peanut oil in a pan until it smokes.

3.Slowly pour the oil into the chili peppers, stirring as you pour. Wait for the oil to cool and store it in a bottle.

Saliva chicken method:

Put the chicken thighs in cold water, ginger slices, green onions, Sichuan peppercorns, dried chili peppers and boil for five minutes, then turn off the heat and simmer, about 15 minutes.

Take it out and set it cool and tear the chicken thighs into strips and arrange them on a plate.

Add light soy sauce, vinegar, salt, sugar, sesame oil, and fried chili oil, and mix well.