How to cook Sichuan style spicy raw stewed chicken?

Geyue Mountain Spicy Chicken.

This dish is a famous Jianghu flavor dish in eastern Sichuan, and it is named because of Geyue Mountain. Dried chili peppers are not the main ingredient but rather the main ingredient, which fully reflects the characteristics of Jianghu chefs' "heavy hands". After careful improvement by the chef of Pakistani Buyi, its taste is more distinctive, and the finished dish is brown, red and oily, soft and spicy.

Salty, mellow and fragrant, slightly sweet, it is an unforgettable delicacy for diners.

Ingredients: Chicken thighs, horse's ear onions, dried chili peppers, Sichuan peppercorns, salt, pepper, monosodium glutamate, sugar, vinegar, cooking wine, salad oil.

Production procedure: 1. Wash the chicken thighs and change them into dices, 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.

The preparation of authentic spicy chicken is as follows:

Tools Ingredients: three yellow chicken, two wattle sticks, dried chili, Sichuan pepper, garlic, ginger, cooked white sesame seeds, salt, corn starch, sesame oil, white sugar, cooking wine, light soy sauce, oil, chicken powder.

1. Wash the chicken, remove the head and claws, and chop it into small pieces of about 2cm. Add cooking wine, salt, light soy sauce and cornstarch and marinate for 20 minutes. The salt here should be added enough to taste, and the salt will not be easily absorbed into the chicken nuggets.

2. Add half a pot of oil to the deep fryer to cover the chicken pieces. Heat over medium heat to 5 (you can throw a piece of chicken nuggets into it first, and there will be fine bubbles), put the chicken nuggets and fry them over medium and low heat, and fry them until they are golden brown, and remove them.

3. Add a little oil to the pot, and bake the peppercorns over low heat.

4. Add shredded ginger, garlic slices, and dried chili peppers successively to fry the rich aroma, and add diced chicken to the pot and stir-fry for a while. If you like to stir up the chicken and make it soft, you can add some hot water to cook the vegetables.

5. Add white sugar, cooking wine, chicken powder, and sesame oil and stir-fry evenly.

The steps to make the authentic spicy chicken of the Four Cracks are as follows:Preparation: 200 grams of chicken thighs, 20 grams of bean paste, 5g of Sichuan pepper powder, 30 grams of dried chili peppers, appropriate amount of green onion and ginger, half a spoon of salt, half a spoon of chicken essence, a spoonful of cooking wine, 50g of carrots, 25g of green peppers, 35g of garlic, 15g of light soy sauce, half a spoon of sugar, a spoonful of vinegar, and an appropriate amount of starch.

1. Cut the chicken thighs into small pieces and marinate them in cooking wine, salt and pepper.

2. Put the bean paste, Sichuan pepper powder, and dried chili pepper into the pot and stir-fry until fragrant, add green onion and ginger and stir-fry, then add the chicken, and quickly stir-fry until it changes color.

3. Add light soy sauce, sugar, vinegar and starch to the pot and stir-fry until the chicken is coated with sauce.

4. Add a little chicken essence, shredded carrots, shredded green peppers and minced garlic.

5. Add an appropriate amount of water to cook the chicken.

6. Finally, add chopped green onions.

The practice of Sichuan authentic spicy chicken:Ingredients: Chicken.

Excipients: salt; light soy sauce; Wine; Scallions; Ginger; Garlic; dried chili peppers; Pepper; Sugar; Sesame.

1.Blanch the chicken in a pan under cold water for 2 minutes.

2.Add salt, light soy sauce and cooking wine, stir well and marinate for 30 minutes.

3.Fry the chicken in a pan until crispy.

4.Put oil in a pan, add green onions, ginger, garlic, Sichuan peppercorns, dried chili peppers, and stir-fry until fragrant.

5.Add the chicken and stir-fry over high heat.

6.Add salt, sugar, sesame seeds, green onions, and stir-fry evenly.

A few simple steps to teach you to make delicious and authentic spicy chicken.

Spicy chicken is made of soil to make chicken, and it is more coarse and good Zhou Hu Town.

Spicy Chicken Ingredients.

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

Method 1Cut the chicken into small pieces, mix well with salt and cooking wine, put it in an 8-layer hot oily jujube pot 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 to 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, sprinkle in the green onions, monosodium glutamate, sugar, cooked sesame seeds, and stir-fry evenly after the letter and cheat can be dismantled.

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.

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, 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.

Teach you to take a sweet potato, you spicy chicken, spicy and delicious people.

Spicy Chicken] Ingredients: 4 broiler chicken thighs, 3 green peppers, 3 red peppers, 10 dried chili peppers (the number of chili peppers can be increased or decreased according to the degree of spiciness), 10 cloves of garlic, 1 tablespoon of starch, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, a small amount of salt, 1 tablespoon of cooked sesame seeds, 1 tablespoon of sesame oil, oil.

1. Chop the chicken thighs into medium-sized pieces (choose a sharp meat chopping knife);

2. Wash the red and green peppers and cut them into sections, and cut the dried peppers into sections with scissors;

3. Chop the garlic into minced garlic, rinse and drain with water for later use (the mucus of the garlic will not stick to the pan when washing it with water, this method is mostly used when frying a large amount of minced garlic, such as a typhoon shelter);

4. Grasp the chicken pieces well with starch and salt;

5. Heat the pot, pour in an appropriate amount of oil (can not cover the chicken pieces), wait for the oil to heat to 7, remove the chicken pieces, disperse, fry the chicken pieces until the surface is browned, remove and drain the oil for later use;

6. Leave the bottom oil in the pot, add the minced garlic and stir-fry until fragrant;

7. Add green and red peppers and dried chili peppers and stir-fry together;

8. Add the fried chicken pieces and stir-fry;

9. Add soy sauce, cooking wine, sugar and salt and stir-fry;

10. Add cooked sesame seeds and stir-fry;

11. Pour in sesame oil and remove from the pan.

Spicy Min Duan Chicken].

Method: 1. Heat the pot on the fire, Xianqiao has a good reputation and does not put oil, directly put the chicken cut into small pieces and stir-fry it in the pot, add a little salt, shredded ginger and peppercorns, and stir-fry until there is no water vapor.

3. Put an appropriate amount of oil in the pot, heat it to 8 hot, then add shredded ginger, garlic slices, and green onions cut into small pieces, and Sichuan peppercorns when stir-fry together to make a fragrance, put the previously fried chicken pieces into the pot and fry for about 5 minutes, add a little soy sauce and sugar to taste.

4. Then put the chili peppers into the pot and fry them together, about 5 minutes or so, you can add some monosodium glutamate.

Spicy chicken recipe.

The process of making this hometown dish:

1. Preparation: Choose a free-range local chicken, oil, green onion, ginger, garlic, pepper, star anise, dried chili, fresh chili, sweet noodle sauce, dark soy sauce, vinegar, cooking wine, bay leaves, cinnamon, angelica, coriander.

2. Production: The pot is hot, put the oil, put the pepper when the oil is hot, take out the pepper with a colander when the pepper is fried and the fragrance changes slightly color, then put in the star anise, red pepper, put in the ginger and cut chicken pieces after the fragrance is fried, stir-fry quickly, put vinegar and green onion after the chicken changes color, continue to stir-fry, put sweet noodle sauce after the green onion fragrance comes out, put the dark soy sauce (don't put too much) after the sweet noodle sauce stir-fry the socks evenly, add a little boiled water, add a little boiled water, add bay leaves, cinnamon, cover tightly and simmer for 15 minutes, put in fresh chili, garlic and coriander, stir-fry evenly, remove from the pan. (A more homely way is to put some potato chips and fungus, and the meat and vegetables are matched, and the taste is also very good.)

The hometown cuisine features:

1. Choose free-range local chicken, which tastes fresh and fragrant, even if it is spicy, it can't hide the aroma of chicken. 2. Use Sichuan pepper and chili pepper, which is spicy and fragrant, especially suitable for friends who like to eat spicy. 3. Add some vegetables before cooking according to your preference, with meat and vegetables, and the nutrition is comprehensive.

Ingredients: 2 chicken thighs, 1 2 tablespoons of soy sauce, 1 2 tablespoons of sugar, 2 tablespoons of dried chili peppers, some Sichuan peppercorns, a small handful of star anise, 1 green onion, cooking oil, cooked sesame seeds, can be omitted.

Method 1 Cut the dried chili peppers into small pieces, don't be lazy, it's better to be smaller, beautiful and delicious.

The chicken thighs are boneless, cut into small pieces, basically a little bigger than the chicken, fried in hot oil until golden brown (fried), I feel that the oil is about 8 percent hot. It is recommended not to fry too much at once, otherwise the color will not be beautiful.

Leave an appropriate amount of oil in the pot, put star anise, Sichuan pepper, green onion, and dried chili pepper in turn, and stir-fry until fragrant (just stir-fry until fragrant, it must not be too long, it is easy to make the pepper black).

4Put 2 of the chicken into 3 and add salt, a small amount of soy sauce, and a little more sugar. Stir-fry for half a minute to 1 minute.

5Add sesame seeds, stir-fry well, and remove from the pan.

This dish is not marinated in advance, fried without starch, and is not overseasoned except for peppercorns and chili peppers. Its significance lies not in the taste of the meat, not in the tenderness of the chicken or anything, in the numbness, in the spiciness, in the chewiness of the chicken, in the fact that you often need to find chicken in peppercorns and chili peppers, and in the sesame flavor of picking up a piece of chicken and chewing it.

1. Sesame seeds can be omitted.

2. You can use chicken thighs and chicken breasts. It is better to have chicken thighs, the meat quality is more suitable for this dish. Chicken breast meat is easy to feel dry and tasteless, and chicken thigh meat tastes more vigorous.

The downside is that there can be some hassle with chicken thigh meat deboning. It doesn't matter, I really think it's troublesome to remove bones, and it is also possible to take bones in the world. In short, the purpose is to use chicken thighs without chicken breasts, and to master the oil temperature.

3. This dish doesn't need too much salt and soy sauce for salty seasoning, because frying itself will give the food a salty feeling. It mainly depends on the amount of pepper and quality. Sichuan peppercorns and dried chili peppers are recommended.

4. It is recommended not to fry too much chicken at a time, otherwise the color will not be beautiful.

5. The remaining peppers can be sautéed with shredded potatoes

How do you make spicy chicken delicious? First blanch the chicken pieces to remove the smell, then add the bottom to the pot, fry until fragrant, and then add the chicken pieces to Lu Xu, and then pour the potatoes into the early knowledge and stir-fry evenly.

How to make spicy digging crooked chicken? Clean and cut the chicken meat, add green onion and ginger and remove it from the water, add oil to the pot and add spicy sauce, and stir-fry the chicken with red pepper evenly.

The chicken must be cut into small pieces, and the shaking judgment is good for frying the early mold.

I have chili peppers, and I want to eat spicy chicken! Know the rent.

The spicy coarse stares at the rock jujube and the chicken.

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Spicy chicken making Lu Tong Fu Lun Qing tutorial early with it.

The ingredients are as follows: 1200 grams of boy chicken, 100 grams of dried chili peppers, 80 grams of peeled and fried peanuts, 5 grams of Sichuan peppercorns, 3 grams of star anise, 2 grams of cinnamon, 6 grams of white sesame seeds, appropriate amount of shallots, ginger, green onions, and garlic.

The steps are as follows: 1. First slice the ginger, cut the green onion and shallot, then flatten the garlic and chop it into minced garlic, and then cut the dried chili pepper into chili segments for later use.

2. After that, chop the cleaned chicken into small pieces, and the chicken pieces should be chopped as small as possible, so that it is more flavorful.

3. Put the chopped chicken pieces into the basin to marinate, first put in 15 grams of light soy sauce to increase freshness, 3 grams of dark soy sauce to color, an appropriate amount of cooking wine to remove the smell, then put in 2 grams of pepper oil and 2 grams of chili oil to increase the flavor and color, and then squeeze out the green onion and ginger juice and put it in the basin, then put in half of the peppercorns, a spoonful of bean paste, and an egg, stir well, and finally put in a spoonful of cornstarch, stir well again, marinate for 30 minutes for later use.

4. At this time, put the dried chili pepper in the dry pot, peel the peanuts, star anise, cinnamon and the remaining half of the dried peppercorns, as well as white sesame seeds, fry for about 5 minutes, and then put it out for later use.

5. Then wait for the pot to dry, pour in 1000 grams of soybean oil, and then pick off the auxiliary materials in the marinated chicken nuggets, put in the chicken nuggets when the oil temperature is 60% hot, fry them in the pot for 3 minutes, and when the oil temperature rises to 70% hot again, put in the chicken nuggets, fry them again for 40 seconds, fry them until the color is golden, and remove them immediately.

6. After the pot is dried again, pour in a little pepper oil, add minced garlic and green onions and stir-fry until fragrant, then put in the chicken pieces and stir-fry for a while, then put in the fried dried chili peppers and other ingredients, stir-fry to taste, let the chicken pieces evenly wrap the fried white sesame seeds, and finally put it on the plate, so that a plate is fragrant and spicy, crispy on the outside and tender on the inside.