How to fry spicy chicken, how to fry spicy chicken in Sichuan

Chicken, chili, Sichuan pepper, ginger slices, soy sauce, salt, sugar, oil.

Method. 1.Marinate the chicken slightly with salt and cooking wine.

2.Pour twice as much oil into the pot as usual, squeeze the peppers and peppercorns over low heat until they change color, then remove them for later use.

3.Heat the remaining oil in the pan, add the chicken pieces and ginger slices and stir-fry them, remove them, and pour out the remaining oil.

4.Heat oil in a pot, add the squeezed chicken pieces and chili peppers, add a small amount of soy sauce, salt and sugar and stir-fry evenly.

5.Remove from pan and serve.

Menu features. Ingredients: 500 grams of red adzuki beans, 200 grams of white sugar, 10 grams of rape leaves, 1 shiitake mushroom, 10 grams of cooking wine, refined salt, monosodium glutamate, 15 grams of fine dry starch, water.

10 grams of starch, 25 grams of white sesame seeds (baked), 15 grams of green onion and ginger water.

Ingredients: 15 grams of chili pepper (red, sharp, dry), 10 grams of green onions, 10 grams of ginger, 10 grams of cooking wine, 5 grams of vinegar, 5 grams of sugar, 3 grams of monosodium glutamate, 3 grams of Sichuan pepper, 30 grams of peanut oil, 10 grams of sesame oil.

Method. 1.Chop the chicken thighs into small pieces, add salt, light soy sauce, ginger, Sichuan pepper, vinegar, and cooking wine to marinate to taste.

2.Heat the oil in a pan, stir-fry the marinated chicken pieces until the chicken pieces are oily, remove and drain the oil.

3.Use the remaining oil in the pot to stir-fry the ginger and garlic until fragrant. Then add an appropriate amount of chili pepper, Sichuan pepper, and 2 star anise and stir-fry until fragrant.

4.Pour in the drained chicken pieces and stir-fry, add light soy sauce, vinegar, sugar, add a bowl of water, the amount of water is just over the chicken pieces.

5.After the heat boils, turn to low heat, and cook until the fragrance is overflowing, then turn to high heat to drain the water.

6.Add a little chicken essence, pepper to taste, remove from the heat and serve.

1. A pound of crispy chicken bones, rinse and control the water, add salt, pepper and cooking wine;

2. After mixing thoroughly, add a little salt for about 10 minutes;

3. Prepare seasonings, including Sichuan pepper, dried red pepper, fresh green pepper, and white sesame seeds

Fry the salted chicken crispy bones in a hot oil pan until cooked

5. After a little base oil in the pot is hot, put the green pepper, red pepper, Sichuan pepper, white sesame seeds, and fry them in turn until fragrant, then put in the fried chicken crispy bones, and stir-fry until the crispy bones are evenly dipped in various seasonings.

This is a Sichuan-style dish, and the ingredients for Sichuan-style dishes must be sufficient, and more chili peppers and peppers must be added, and oil must be added in place, otherwise the spicy taste will not come out. When you make such a Sichuan dish during the festival, it feels very prosperous!

Process: Burning. Taste: Spicy.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Take the three yellow chickens, blanch them in hot water for 3 minutes, tighten the skin, and chop them into 3 cm pieces;

2.Cut the pepper into sections, peel the garlic and pat it apart.

3.Pour oil into the pot, first add the pepper, half of the pepper and other seasonings, then add the processed main ingredient and the remaining pepper and water;

4.Cover the pot and activate the [Yellow Braised Chicken] function.

5.When cooking is over, stir the ingredients in the pot well.

Cooking Tips:

The chicken must be blanched with hot water when it is large, which is equivalent to taking a hot bath for the chicken, and then chopping the pieces. Do not blanch directly in boiling water.

The peppers must be cut open, otherwise they will not be spicy.

Generally, the chili peppers are placed underneath both to fully flavor them.

This dish does not need to put onions, spices and other seasonings, so as not to destroy the spicy aroma.

Ingredients: Preferably local chicken, and if it is a young chicken, cut into very small pieces, probably the size of a golden pig in McDonald's, it will taste the best. Authentic red pepper (Chaotian pepper, millet pepper, Qixing pepper can be, with color and flavor as the top) cut in half, spicy small pepper (green pepper) cut, Sichuan Wanyuan, Sichuan pepper, ginger (old and tender half) sliced, garlic cut into pieces, peanut oil, salt, sugar, cooking wine, monosodium glutamate Cooking method:

Marinate the chicken with a small amount of cooking wine for 15-30 minutes, then heat the pan with oil, after the oil is cooked, add soy sauce and salt when the chicken is ripe, and add various ingredients when it is ripe, and then fry in a pot until it is cooked. The second cooking method: Cooked in oil, add old ginger and garlic, stir-fry until fragrant, add chicken, stir-fry a few times and then add soy sauce and salt, then pour a bowl of water, add peppercorns, tender ginger and red pepper, cook while turning, add green peppers and stir-fry when 9 is ripe, add green onions when the pot is up, turn off the heat, authentic Sichuan spicy chicken into a also!

If I'm not mistaken, I guess this is the case, the taste is definitely not to say, it is much better than stir-frying it with the top.

Wash the fresh chicken breast and cut it into cubes of about the same size. Marinate the diced chicken with an appropriate amount of salt and 1 tablespoon of cooking wine for 15 minutes to taste. Cut small pieces of dried chili peppers with scissors, and prepare an appropriate amount of ginger, garlic, green onions, and peppercorns.

Put more oil in the pot, fry the marinated chicken inside, and put it up for later use until the chicken skin is charred. Leave the bottom oil in the pot, and stir-fry the ginger, garlic, chili pepper and peppercorns until fragrant.

1. Wash the fresh chicken breast.

2. Cut into cubes of similar size.

3. Marinate the diced chicken with an appropriate amount of salt and 1 tablespoon of cooking wine for 15 minutes to taste.

4. Cut small pieces of dried chili peppers with scissors, and prepare an appropriate amount of ginger, garlic, green onions, and peppercorns.

5. Add more oil to the pot, and fry the marinated chicken inside.

6. Serve until the chicken skin is charred.

7. Put the fried diced chicken in it and set aside.

8. Leave the bottom oil in the pot, and stir-fry the ginger, garlic, pepper and peppercorns into the pot until fragrant.

9. Then add the diced chicken.

10. Add 1 tablespoon of light soy sauce, a little sugar, a little salt and stir-fry until fragrant.

11. Add an appropriate amount of chicken essence and chopped green onion to turn off the heat.

1. Cut the chili pepper into sections, and cut the purple onion into pieces for later use.

2. Break the wishbone into small pieces.

3. Divide the chicken wishbone into small pieces, cook it in boiling water, cook it for 8 minutes, and put it out.

4Add salt, cumin, sesame oil, paprika, monosodium glutamate, turn over to the chicken wishbone and evenly coat the oil, chili powder, and leave for 15 minutes.

5. Spicy base, green onion and chili pepper, marinated chicken are ready.

6Add oil, chili segments, stir-fry.

7. Put the base and stir-fry over high heat.

8. Put the chicken and purple green onion segments together, stir-fry over high heat, the purple green onion becomes soft, the chicken turns yellow, and the oil peppercorns are hung on it, and put it out.

What is the practice of spicy fried chicken.

Spicy fried chicken is a more characteristic dish in Chongqing, because of its unique taste, it is loved by everyone, and it is very popular among some groups who love to eat spicy ingredients, which is really unstoppable. However, you can't often go to restaurants to eat spicy fried chicken, and it is the idea of many people to make this small dish by themselves.

What is the practice of spicy fried chicken.

Ingredients: The best chai chicken, and if the chicks are cut into very small pieces, about the size of the pig in KFC, it will have the most peculiar smell. Pure small pepper (refers to the day pepper, millet spicy, seven star pepper can be, to be delicious and delicious) cut into two, spicy small pepper (pepper) cut, Sichuan Wanyuan, sesame pepper, ginger slices (old, tender and half) cut into slices, garlic slices, edible oil, salt, sugar, rice wine, chicken essence.

Cooking method: marinate the chicken with a small amount of rice wine for 15-30 minutes, then heat the pan with oil, after the oil is cooked, add light soy sauce and salt when the chicken is ripe, and then improve all kinds of condiments at the moment, and then fry in a pot and fry it mature.

The second cooking method:

Cooked in oil, add ginger and garlic, stir-fry to bring out the fragrance, under the chicken, stir-fry twice and then add light soy sauce and salt, then pour a bowl of water, add pepper and fresh ginger and its small chili, cook while reversing, add chili pepper and stir-fry when 9 is ripe, add green onion when out of the pot, turn off the heat, pure Sichuan spicy chicken into also! If I'm not mistaken, it's about that, and there is no doubt that there is no one else, and it will be fried a lot more with the above. Naturally, if your customer is not an expert in Sichuan cuisine, you can use the above category as well.

Fresh chicken, potatoes, green onions, ginger, garlic, rice cakes, cooking oil, spicy seasoning.

Method.

1.Potato peeling, diced Rice cake slices.

2.Peel the garlic, wash the green onion and slice it diagonally, wash the coriander, and wash and slice the ginger.

3.Cut off the tips of the chicken feet and chop them into three.

4.Wash the chicken feet in water, remove the blood, remove them and rinse them with water.

5.Stir-fry the green onions, ginger and garlic in a hot oil pan to bring out the fragrance.

6.Pour in the spicy seasoning and stir-fry for one minute.

7.Stir-fry the chicken feet and potatoes for 3 minutes.

8.Add an appropriate amount of boiling water and bring to a boil over high heat. Ant staring.

9.Bring to a boil over high heat, simmer over low heat for 15 minutes, then add the rice cakes and cook for another 2 minutes.

10.Finally, add the coriander.

1. Chicken feet are cleaned with water and set aside, 2. Prepare an appropriate amount of halogen.

3. Add salt to boil into a large pot of marinade, 4. Put the chicken feet into the marinade and marinate for 20 minutes, cool and remove and put on a plate.

5. Cool and remove and put on a plate.

500g chicken feet, appropriate amount of cooking oil, appropriate amount of refined salt, appropriate amount of spice packet, appropriate amount of soy sauce, appropriate amount of dark soy sauce, appropriate amount of rock sugar, appropriate amount of ginger juice, appropriate amount of liquor.

Steps:1Wash the chicken feet and set aside.

2.Prepare spices and ginger juice for later use.

Spices can be prepared according to the existing ingredients of each family, because they are spicy, peppercorns and chili peppers are indispensable.

3.Cut off the nails one by one for later use.

4.Chop the chicken feet in two and set aside.

5.Add water to the pot, add a little white wine, and bring to a boil.

6.Remove the chicken feet from the water and set aside.

7.Put oil in a wok and stir-fry spices until fragrant.

8.In order to prevent the chili peppers from sticking off, fry the spices until fragrant, and then add the chili peppers to stir-fry until fragrant.

9.Add an appropriate amount of water.

10.Add ginger juice, dark soy sauce, soy sauce and rock sugar to reconcile the flavor and color of the brine.

11.Put in the chicken feet after flying water.

12.Bring the soup to a boil over high heat, turn down the heat for 30 minutes, turn off the heat, and simmer until served.

Ingredients: 500g chicken feet;

Seasoning: 1 teaspoon salt, 1 2 tbsp soy sauce, 5g rock sugar, 5g Sichuan pepper, 10 smashing and dried chili peppers, 1 2 tbsp dark soy sauce, 3 bay leaves, 1 2 tbsp white wine, 2 tbsp vegetable oil, 1 2 tbsp ginger juice;

Method:1Wash the chicken feet and set aside, and prepare the spices.

2.Cut off the nails of the chicken feet one by one, and divide the chicken feet in half for later use.

3.Add water to the pot, add a little liquor, put in the chicken feet flying water, after the water boils, remove the chicken feet for later use.

4.Put vegetable oil in a wok, add spices to fry the fragrance, the dried chili peppers are easy to paste, and finally add the dried chili peppers and fry until fragrant.

5.After stir-frying the spices, add enough water, add ginger juice, dark soy sauce, soy sauce and rock sugar to make brine.

6.Add the chicken feet after flying water, add a lid to the pot and bring to a boil over high heat, then turn to low heat and cook for another 30 minutes.

7.After cooking, turn off the heat, simmer in the pot, and take it out when eating.

1. Ingredients: 1 fresh chicken, a handful of dried chili peppers, a handful of Sichuan peppercorns, a piece of ginger, 4 cloves of garlic, an appropriate amount of cooking wine, an appropriate amount of salt, an appropriate amount of sugar, an appropriate amount of green onions;

2. After the whole chicken is cleaned, remove the head and claws, and chop it into a small land block of about 2 cm; Pour cooking wine and salt into the chicken pieces, mix well and marinate for 20 minutes. After marinating, the finished chicken nuggets will have a salty taste seeping into it, and it will taste more delicious, but if it is not pickled, the salt will taste on the surface, and it will taste more spicy and spicy.

3. Cut the dried chili peppers into small pieces for later use. Finely chop the green onion, slice the ginger and slice the garlic and set aside. Heat the oil in the pan, and when it is 6 hot, pour in the chicken pieces and fry them in the oil pan.

Fry until the surface of the chicken pieces is browned, drain the oranges and set aside. Leave an appropriate amount of base oil in the pot, add Sichuan pepper and stir-fry until fragrant. Then stir-fry garlic and ginger slices until fragrant.

4. At this time, put in the chili pepper section and stir-fry, the chili pepper should be put after the pepper, ginger and garlic, so that the chili pepper will not become pasty because the oil temperature is too high. Pour in the fried chicken pieces and stir-fry quickly, then cook in cooking wine and a little soy sauce.

5. Continue to stir-fry, add a little sugar, stir-fry well, then get out of the pot, and finally sprinkle with chives or cooked sesame seeds, and a plate of fragrant spicy chicken nuggets is ready.

1. Chop the chicken into small pieces and wash them. Put the washed chicken in the pot, add cold water, and remove the chicken after boiling.

2. Put the oil, green onion, ginger slices, star anise into the pot, stir-fry the red pepper until fragrant, pour in the chicken, pour in the Wei Damei, oyster sauce, sweet noodles and stupid sauce in turn, stir-fry and pour in the water, and stew the soup over medium heat.

3. Add a small amount of tomato paste, reduce the juice over high heat, add green peppers, and stir-fry coriander to get out of the pot.

Maji is a kind of broiler chicken, both domestic and wild, and the current circulation of Maji is mainly domestic. The more famous varieties of hemp chicken are Qingyuan hemp chicken, iron foot hemp chicken, green foot hemp chicken and so on. Among them, Qingyuan hemp chicken is also known as Qingyuan free-range chicken, and the origin of Qingyuan Qin is Qingqing County, Qingyuan City, Guangdong Province, which is actually a kind of domestic chicken.

It is called Majotah because of the tiny black pockmarked spots on the dorsal feathers of this hen. Ma chicken is small in size, developed in fat, thin skin and soft bones, not only tastes good when eaten, but also can strengthen the spleen and appetize, and can effectively promote appetite.