What is the best chicken to use for pepper chicken, and what chicken is good for pepper chicken?

Sichuan pepper chicken is a typical Jianghu dish, which is appreciated by both the elegant and the vulgar, and it is a good experience for some people who like to eat spicy. In the cold winter, order a Sichuan pepper chicken and make yourself sweat, how comfortable it is. Of course, if you feel that the restaurant outside is unhygienic, you can also prepare the materials at home and take charge of the spoon yourself.

The specific operation steps of Sichuan pepper chicken are as follows.

Sichuan pepper chicken practice.

1. After washing the peppers and Chaotian peppers, cut them into cubes, mince or slice the ginger and garlic.

2. Wash the chicken, then use scissors to cut off the large pieces of meat on the chest, back and legs, leaving the bones (the bones can be used to stew soup).

3. Dice the chicken.

4. Add dry starch, soy sauce, rice wine, five-spice powder, and 1 teaspoon of salt to the chicken.

5. Grasp the chicken well and marinate for 10 minutes.

6. Heat the pan cleanly, pour in vegetable oil, when the oil is boiled until the smoke rises, add the chicken over warm heat, fry the water dry and put it out.

7. Continue to warm the heat and fry the peppercorns until fragrant.

8. Add double pepper and ginger and garlic and stir-fry until fragrant.

9. Add the diced chicken and stir-fry over high heat for 30 seconds.

10. Taste salty, then put 1 teaspoon of salt, sugar, chicken powder and stir-fry well, pour in sesame oil and push well, remove from the pot.

Cooking tips for Sichuan pepper chicken.

1. Because the cutting board and knife used at home are more delicate, it is not suitable for cutting bones, so the bones are removed, if you have a good chopping knife and a strong cutting board, it tastes better to chop directly.

2. The remaining chicken skeleton can be used to boil a small pot of chicken broth.

5. Stir-fried chicken in restaurants is generally fried first, and families pay attention to low carbon and use a slippery frying method.

It is emphasized that the chicken can be cut into small pieces if possible. If you don't have green peppercorns, you can use dried peppercorns instead, which may taste worse. If you like more sharp peppers, you can put more.

Ingredients: Half of three yellow chickens.

Excipients: 100 grams of two wattle chili peppers, 50 grams of red millet spicy, 1 green onion, 20 grams of green peppercorns, 15 grams of garlic, 15 grams of ginger.

Seasoning: salt, appropriate amount, chicken essence, 1 tablespoon, sugar, 1/2 tablespoon, pepper, appropriate amount, cooking wine, a little starch, 2 tablespoons.

Steps] 1Prepare half a mountain yellow chicken, wash and chop into 1 cm cubes.

Prepare the ingredients for the chili pepper chicken.

2.Put salt, pepper, cooking wine and starch in a basin and marinate for 20 minutes.

Pickled. 3.Then prepare the accessories: cut the green onion into oblique knife segments, cut the ginger and garlic into granules, and cut the two wattle strips and millet spicy circles for later use.

Prepare excipients. 4.The oil temperature is 6 hot, pour in the diced chicken over the oil, and fry until the surface of the chicken is slightly yellow.

Deep-fried. 5.Leave the bottom oil in the pot, add ginger and garlic, and stir-fry the green and red pepper rings until fragrant. Then pour in diced chicken and green peppercorns and stir-fry for 1 minute to taste, add an appropriate amount of salt, half a spoon of sugar, an appropriate amount of pepper, a spoonful of chicken essence, a little cooking wine, pour in the green onion and stir-fry evenly.

Stir-fry the condiments. Freshly baked chili chicken.

Such a spicy and fragrant dish.

It is good to use three yellow chickens to make pepper chicken, it is not recommended to use local chicken, it is not easy to cook, and the taste is hard.

The pepper chicken preparation is as follows:

1) Sichuan pepper chicken.

Ingredients: 1 three yellow chicken, 200 grams of pumpkin, 1 green bamboo shoot, 100 grams of fresh peppers, 10 dried red peppers, 5 green onions, 5 slices of ginger, 4 tablespoons of Lao Gan Ma tempeh hot sauce, 1 teaspoon of sugar, 1 teaspoon of salt, 500 ml of boiling water.

Steps: After washing the fresh peppers, soak them in water for 30 minutes, then pour out the water, and then pour in water and soak for another 30 minutes. After the three yellow chickens are offal and washed, cut into small pieces and drain the water.

Peel the pumpkin and cut it into small pieces. Peel the green bamboo shoots and write them into small pieces. Cut the green onion into sections.

Ginger slices. Pour oil into the pot, when it is hot to 7, add green onion and ginger and stir-fry until fragrant, pour in the chicken pieces and stir-fry with a spatula, about 5 minutes later, add fresh peppers and dried red peppers and continue to stir-fry for 2 minutes. Pour in Lao Gan Ma tempeh hot sauce, sugar and salt, stir well, pour in boiling water (water is level with ingredients), cook on high heat for 5 minutes, then pour in pumpkin pieces and green bamboo shoots and stir well, continue to cook for 5 minutes, and wait until the soup is slightly dry.

2) Sichuan pepper chicken.

Ingredients: 500 grams of chicken, 250 grams of green peppercorns, 100 grams of green peppers, 100 grams of onions, a little ginger and garlic, a little pickled pepper, two cloves of garlic, and one star anise.

Steps: Cut the chicken into small pieces, add ginger slices, green onions, salt, and cooking wine to marinate for half an hour to taste. Pickled peppers, green peppers, onions cut into small pieces.

When the oil is hot, add the garlic, green onion, ginger, pickled pepper and star anise and stir-fry until fragrant. Add green peppercorns and sauté until fragrant. Add the chicken nuggets, a pinch of sugar, dark soy sauce to color, light soy sauce to taste.

Once the chicken is cooked, add the green peppers and onion. Stir-fry and serve.

3) Sichuan pepper chicken.

Ingredients: 1000 grams of chicken, 2 grams of monosodium glutamate, 6 grams of Sichuan pepper, 12 grams of vinegar, 15 grams of soy sauce, 5 grams of ginger, 15 grams of sesame oil, 5 grams of shallots, 5 grams of salt.

Steps: Slaughter the chicken, put it in boiling water and cook it for about 10 minutes until it is half-cooked, and take out the domino pieces that are chopped into long centimeters and centimeters wide; Then place the chicken pieces in a bowl one by one, with the skin neatly laid down, and finally the chicken head and minced chicken pieces are placed.

Pour the sesame oil into the pot, heat it on a hot fire, fry it with peppercorns until the peppercorns are browned, and pour it into the chicken bowl with the oil; In addition, mix monosodium glutamate, soy sauce, vinegar and refined salt together, and pour them into the chicken nugget bowl; Wash the ginger and green onions, cut them into small pieces, and place them on top of the chicken pieces; Put the chicken bowl into the steamer and steam it for about 30 minutes until the chicken is cooked through, seasoned into the bones, and then put it on the **.

Tips The fresh pepper is very numb, soak it in water repeatedly and rinse it several times before use. Or reduce the amount of portions used. If there is no flower pepper, you can use dried green peppercorns instead, but the taste is not so numb, and ordinary red peppercorns do not have this numb-fragrant taste, so it is not recommended to use them.

Sichuan pepper chicken is a dish, it is not recommended to use local chicken, it is not easy to cook, and the taste is hard.

Sharp pepper chicken is a dish cooked with chicken and green pepper as the main ingredient and millet pepper as the seasoning base, which is delicious and pure, and rich in nutrition, and also has the function of strengthening the spleen and stomach, driving wind and dehumidifying.

Ingredients: a chicken thigh, an onion, 200 grams of sharp peppers, an appropriate amount of green onions, ginger and garlic, a handful of dried peppercorns, a spoonful of spicy bean paste, a small spoon of sugar, and a small spoon of light soy sauce.

1.Cut the chicken thighs into small cubes, and cut the onions, peppers and other ingredients into cubes or strips;

2.After putting oil in the pot, add green onions, ginger, garlic, dried peppercorns, dried chili peppers, stir-fry until fragrant, and then pour in spicy bean paste.

3.Then add the chicken thighs and stir-fry them, add onions, peppers, soy sauce and sugar to taste.

Data Extension:

Pepper chicken is a typical Sichuan Jianghu dish based on peppers, with freshly killed local chicken as raw materials, cut into coarse dices, which also extends dishes such as pepper hoof tendons and pepper beef. On enduring, it is also unique to the sharp pepper chicken, which is appreciated by both the elegant and the vulgar.

There is a saying that "spicy chicken, spicy chicken, spicy chicken in the spicy pile to find chicken", which is also suitable for sharp pepper chicken. It seems that there is no other dish that can make the chef have such a heroic frame when putting the sharp peppers, and the diners will sweat and let the chicken meat collide hotly in their mouths, and they will never get tired of it.

When the chicken rummaged through the pepper pile, there were only a few remnants, and I couldn't bear to give it up. This, or the charm of Jianghu cuisine, eats in the rivers and lakes, and the mouth can't help itself.

The specific method of Chongqing pepper chicken is as follows:

Ingredients: chicken nuggets, sharp pepper, salt, Sichuan pepper, green onion, garlic, ginger, five-spice powder, corn starch, cooking wine.

1. Add cooking wine, five-spice powder, and salt to the chicken, mix well for 10 minutes;

2. Heat the chicken in the pan and fry until the chicken is dry and fragrant.

3. Leave a small amount of oil in the pot and add green onions, ginger and garlic;

4. After stir-frying the pepper until fragrant, add the chicken and fry until the pepper changes color;

5. Finally, remove from the pot and serve on a plate.

Preparation of pepper chicken.

Ingredients: appropriate amount of chicken, 15 peppers, 1 handful of peppercorns.

1. Wash the chicken and chop it into small pieces, and grasp it well with salt, cooking wine, white pepper, sugar and starch.

2. Wash the peppers, cut them into small pieces with a knife and set aside for later use.

3. Heat the oil in a hot pan, the oil temperature is about 6 into a hot one, put the chicken down in the pot, fry until the surface is discolored, and the edge of the surface is slightly burnt to remove the pan to control the oil.

4. Pay attention to the fried chicken, the surface is only slightly charred, because it is coated with starch, and the meat inside is very tender.

5. Leave a little bottom oil in the pot, because the chicken is oily, and this dish does not require oil. Heat the base oil and pour in the green and red peppers, the heat should be high here.

6. If there is a slight frying mark on the surface of the green pepper, you can pour the peppercorns, and the number of peppercorns is mainly based on personal preference, but the style of Chongqing cuisine must be more, and if you want to hemp, it is best to use green peppercorns.

7. Then add chicken, cooking wine, salt, chicken essence, and stir-fry over low heat for 3-5 minutes before serving.

Prepare the materials:

1. 500g of rooster (less than a year old).

2. Chongqing pepper 500g

3. Sichuan pepper (appropriate amount of your own).

4. 50g lard

5. Appropriate amount of ginger.

6. 150g of rapeseed oil

Method:

1. A moderate amount of red will be better, this pepper must be from Chongqing to be delicious, cut into a horse ear shape, I cut it with scissors.

2. Chop the chicken into small pieces, "cut the beef horizontally and cut the chicken vertically", not too broken or it will become a slag, too big and not enough to taste, and marinate it with cooking wine, salt, egg whites and starch after cutting.

3. Heat the rapeseed oil, (I added my own refined lard, an appropriate amount, more greasy, less fragrant) and then stir-fry the chicken, it must be stir-fried, or it has to be the feeling of stir-frying. Stir-fry for about three minutes and almost cooked. Drain from a colander and remove from pan.

4. The oil for frying the chicken pieces is then used to fry the chili peppers, first stir-fry the ginger and peppercorns, and then quickly stir-fry the chili peppers.

5. When the chili pepper is broken, quickly pour the chicken into it and stir-fry, for about a minute, taste the saltiness and then it can be out of the pot. You can also add some chicken essence to enhance freshness.

6. In fact, this dish is very simple, the best local chicken is less than a year old, because the stir-fry time is too old chicken can not achieve the effect, followed by the pepper Sichuan region, only Chongqing's climate and light can make the pepper grow more fragrant and spicy.

Don't put onions and garlic, it will change the taste of the dish.

Chongqing pepper chicken home-style method, crispy on the outside and tender on the inside, is enjoyable.

Slaughter the chicken, boil it in boiling water for about 10 minutes until it is half cooked, and take out the domino pieces that are chopped into long centimeters and centimeters wide;

Then place the chicken pieces in a bowl one by one, with the skin neatly laid down, and finally the chicken head and minced chicken pieces are placed.

3.Pour the sesame oil into the pot, heat it on a hot fire, fry it with peppercorns until the peppercorns are browned, and pour it into the chicken bowl with the oil;

4.In addition, mix monosodium glutamate, soy sauce, vinegar and refined salt together, pour it into the chicken nugget bowl, wash the ginger and green onion, cut them into small pieces, and put them on top of the chicken nuggets;

5.Put the chicken bowl into the steamer and steam it for about 30 minutes until the chicken is cooked through, seasoned into the bones, and then put it on the **.

Cooking tips: 1. Don't cut the chicken pieces too much;

2. Select the chickens of the year;

3. Don't leak air when steaming.

Millet pepper, coriander, ginger, garlic, peppercorns are set aside Pepper noodles, hot sesame oil is poured on and stir-fried to ask me what I said is to make the chicken golden brown and salt the appearance of the chicken.

Okay, wait a minute.

Question: What about whole chicken processing?

There are a lot of pepper chickens in the food street. Sichuan peppercorn chicken is marinated in advance and then colored with soy sauce. Finally, when cooking, add a lot of dried peppercorns, as well as green peppercorns, and put another layer of green peppercorns on top after cooking, and then blanch them with hot oil.

The pepper chicken we have here is boiled, and then mixed with water with peppercorns, which are eaten by Chongqing people, and the taste is particularly numb. Because the peppercorns will be placed in the belly of the chicken, and then the dried peppercorns are also put in when pickling. Finally, when the peppercorns are stir-fried, green peppercorns are added.

After adding water and boiling it, the spicy flavor of the peppercorns is all integrated into the soup. The whole taste smells burnt and spicy in the mouth.

Ask questions! Cold peppercorn chicken.

The authentic method of characteristic pepper chicken, simple and easy to learn, spicy and fragrant, the chicken is delicious, delicious and delicious.

The practice of home-cooked pepper chicken, use dried peppercorns if there is no green peppercorns, which is simple and easy to make and get started immediately.