How to make pepper chicken, the authentic practice of Chongqing pepper chicken

Method 1. Method steps.

1. Cut the chicken into small pieces, rinse with warm water and marinate with salt, cooking wine and five-spice powder.

2. Wash the peppers, cut them into small sections, and use red peppers for the sake of good color.

3. Cut the green onions into appropriate length segments, shred the ginger and slice the garlic.

4. Put oil in the pot and pour more. Pour the marinated chicken and fry until golden brown.

5. Leave a little oil in the pot, add ginger, garlic and peppercorns and stir-fry until fragrant, then add green onions and peppers and stir-fry.

6. After the spicy flavor of the pepper is fried, you can pour in the fried chicken, add an appropriate amount of salt, and fry until the pepper changes color, and the chicken can be flavored!

Practice 2. 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 then cut the onions, peppers and other ingredients into your favorite shapes;

2. After putting oil in the pot, add green onions, ginger, garlic, dried peppercorns, dried chili peppers, stir-fry until fragrant, pour in spicy bean paste, then put chicken thighs and stir-fry, add onions and peppers, and release soy sauce and sugar to taste.

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.

How to cook chili chicken:

Ingredients: half a small rooster within 6 months, half a catty of two vitex peppers, and half an onion.

Marinated chicken seasoning: 1 tablespoon salt, 1 tablespoon pepper, 1 tablespoon cooking wine, 1 tablespoon soybean soy sauce, 1 tablespoon green onion and ginger water.

Seasoning: a few slices of ginger, 1 green onion, 2 cloves of large spoons, 2-3 dried chili peppers, more than a dozen Sichuan peppercorns, 1 tablespoon of bean paste, 2 tablespoons of soybean soy sauce.

Cooking steps: Step 1: Clean the rooster and chop it into small pieces of about 1 cm, then put it in a basin and soak it in water for half an hour to soak the blood of the chicken.

Step 2: Clean the soaked diced chicken several times, take it out after cleaning, squeeze out the water and put it in a basin, add salt, pepper, cooking wine, soybean soy sauce, and prepared green onion and ginger water in turn, and then fully grasp and mix well with your hands until the chicken is sticky, and then marinate for about 10 minutes.

Step 3: Clean the peppers and cut them into horse ears, ginger and garlic into granules, green onions into small particles, and dried chili peppers into small pieces, then put them on a plate separately, and then put them together with Sichuan peppercorns for later use.

Step 4: Shred the prepared half of the onion, then put it in the prepared casserole and spread it on the bottom for later use.

Step 5: Take a wok and boil the water vapor dry over high heat, then pour the cut Erjing Tiao into the pot, fry the Erjing Tiao over medium-low heat until it is tiger skin colored, and then take it out for later use.

Step 6: Put two spoons of oil in the pot again, if the conditions at home allow more oil, then turn on high heat to heat the oil until 4 is hot, put the marinated chicken inside, first fry slowly over low heat, and fry the chicken with water vapor.

Step 7: After the chicken is steamed out, slowly fry it over medium heat until the chicken is golden brown and cooked through, this process takes about 20 minutes, and then take out the fried chicken and drain the oil.

Step 8: Restart the pot, put a spoonful of oil, turn on low heat after heating, add green onions, ginger and garlic, dried chili peppers and Sichuan peppercorns to the inside, and put in a spoonful of bean paste at the same time, and fry the seasoning fragrance over low heat.

Step 9: After the spice is fragrant, pour the chicken inside, put in a spoonful of white wine, stir-fry evenly over high heat, pour in tiger skin chili, then add a spoonful of light soy sauce and a small spoon of sugar, continue to stir-fry evenly over high heat, and then put the onion in the casserole into the pot.

Materials. Ingredients: 150 grams of half a rooster pepper.

Excipients: 5 Chaotian peppers.

Seasoning: 2 teaspoons salt, 1 tablespoon soy sauce, 1 2 teaspoons chicken broth mix, 1 2 teaspoons ginger, 6 cloves of garlic, 1 2 tablespoons starch, 1 3 tablespoons rice wine, 1 2 tablespoons five-spice powder, 1 2 teaspoons rapeseed oil, 6 tablespoons sugar, 1 2 teaspoons fresh pepper.

Preparation of pepper chicken.

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

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

3.Dice the chicken.

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

5.Grab the chicken and marinate for 10 minutes.

6.Heat the pan cleanly, pour in the vegetable oil, when the oil is boiling until the smoke is green, add the chicken over a warm fire, fry the water dry and put it out.

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

8.Add the 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 add 1 teaspoon of salt, sugar, chicken powder and stir-fry well, pour in sesame oil and push well, remove from the pot.

Cooking skills. 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 soup;

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

The authentic recipe of Chongqing pepper chicken is as follows:

Tools Raw materials.

1000 grams of chicken, 350 grams of chili pepper, 2 teaspoons of salt, 8 grams of Sichuan pepper, 2 green onions, 1 lump of ginger, 1 head of garlic, 2 grams of five-spice powder, 3 grams of corn starch, 1 tablespoon of cooking wine.

1. Add cooking wine, five-spice powder, and salt to the chicken, mix well for 10 minutes, and add flavor 2. Heat the chicken in the pot 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 the pepper is stir-fried, add the chicken and fry until the pepper changes color, and then you can get out of the pot and put it on the plate.

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.

Ingredients: 500 grams of local chicken.

Excipients: 250 grams of pepper and 200 grams of fresh peppercorns.

20 grams of ginger 20 grams of garlic.

Salt to taste, cooking wine to taste.

Appropriate amount of light soy sauce Appropriate amount of chicken essence.

Appropriate amount of monosodium glutamate 200 grams of salad oil.

Steps to prepare the pepper chicken.

1.Wash the chicken first and cut it into small pieces for later use.

2.Cut the peppers into pieces and set aside.

3.Wash the fresh peppercorns, shred the ginger, and slice the garlic for later use.

4.Add the salad oil to the wok of the sauté.

5.When the oil temperature reaches 70% hot, pour in the prepared chicken pieces and stir-fry quickly, you can add a little salt to fry together.

6.Stir-fry for about two minutes, scoop out the chicken and put it in a container for later use.

7.Put an appropriate amount of salad oil in the pot and cook until it is hot, add shredded ginger and garlic slices and stir-fry until fragrant, and then add fresh peppercorns and stir-fry together.

8.Next, add the pepper segments and stir-fry them together for one minute.

9.Put the prepared chicken in a pan and stir-fry together with an appropriate amount of salt for about three minutes, 10Put an appropriate amount of light soy sauce, cooking wine, chicken essence and monosodium glutamate into the pot to taste, then remove from the pot and put on a plate.

What is Chili Pepper Chicken?

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.

<> "Pepper Chicken." Ingredients: chicken, millet spicy, string pepper, ginger and garlic, ginger, green peppercorns.

Method: 1. Marinate chicken: a spoonful of cooking wine, a teaspoon of salt, half a spoon of pepper, minced ginger, and green onion for 20 minutes!

2. Fry the chicken in oil 6 heat until golden and set aside.

3. Pour out the excess oil, leave a little base oil, add ginger and garlic, and Qingliangsen peppercorns burst out of the fragrance! Pour in half of the chili peppers and stir-fry until fragrant!

4. Pour the chicken into it again, add a spoonful of light soy sauce, and a spoonful of oyster sauce and stir-fry evenly!

5. Finally, pour in the remaining chili pepper and ginger shreds, add an appropriate amount of chicken essence and sugar and stir well!

Chongqing's pepper chicken was founded in Jiangjin District, Chongqing. It is Chen Youliang and his wife who have worked hard to run the restaurant for more than 20 years, and have come up with a special dish that meets the local taste.

Pepper Chicken: Stir-fried with a large amount of millet pepper, Chaotian pepper and local chicken. Its flavor is fresh and spicy, which makes people want to eat more and more, and the chopsticks don't want to stop. Shouting: delicious, delicious.

Raw materials: about 4 catties of local chicken, 500 grams of millet pepper, 100 grams of Chaotian pepper, 30 grams of ginger, 50 grams of garlic, 50 grams of green pepper, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of starch, appropriate amount of cooking wine.

Method: 1 Wash and cut the millet pepper and Chaotian pepper, slice the ginger, and beat the garlic for later use.

2 Wash the soil and chop it into small cubes. Marinate with salt, cooking wine, starch.

3 Put the wok on the heat, add rapeseed oil to cook, and stir-fry the chicken quickly. Stir-fry until the water is dry, remove from the water.

4 Cut millet pepper under the bottom oil in the pot, stir-fry the pepper until fragrant, add ginger slices, garlic, green peppercorns and chicken continue to stir-fry, add cooking wine, add an appropriate amount of soy sauce, salt and monosodium glutamate. After the flavor is adjusted, it can be served on the table.

Fresh and spicy non-stop chopsticks --- chili pepper fried chicken.

Ingredients: 5 chicken thighs, 200 grams of chili peppers.

Ingredients: soy sauce, cooking wine, sugar, salt, ginger, garlic, dried chili, peppercorns, chili pepper stir-fried chicken.

Ingredients: 5 chicken thighs, 200 grams of chili peppers.

Wash the dried red pepper and cut it into sections with scissors, prepare an appropriate amount of peppercorns, shred the old ginger, and wash and cut the sharp pepper into sections.

Wash the chicken thighs and chop them into thumb-sized pieces.

Add refined salt, soy sauce and cooking wine, grasp well with your hands, marinate for 30 minutes, and heat an appropriate amount of oil in a pot.

8. Add the marinated chicken thighs to medium heat and stir-fry over medium heat.

Saute until the exterior is dry and dark yellow.

Shave the chicken to one side of the pan, add the dried chili, Sichuan pepper, ginger and garlic and stir-fry until the smell begins to choke and the oil turns yellow.

Stir-fry the pepper segment evenly, add an appropriate amount of sugar to enhance the flavor, stir-fry well, and then get out of the pot to add pepper and pepper to your own taste.

It is best to use bone-in chicken thighs for chicken, which is more fragrant than simply using pure chicken.

Ingredients: half a chicken, 500 grams of green chili, a few cloves of garlic, 1 piece of ginger.

Excipients: 1 2 tbsp oil, 2 tsp salt, 1 tbsp light soy sauce, 1 2 tsp five-spice powder, 1 2 tbsp cooking wine, 1 3 tbsp starch.

1. Wash the chicken, cut it into strips first, then cut it into small pieces, and chop it as fine as possible. Put the dry starch, light soy sauce, cooking wine, five-spice powder and salt into the chicken, grasp well, and marinate for 10 minutes.

2. After washing the green chili peppers, cut them into rings, and mince the ginger and garlic.

3. Heat the oil in a pan, pour the minced ginger and garlic into the pan and fry until fragrant.

4. Pour in the green chili rings, stir-fry until spicy, then remove and set aside.

5. Start another oil pot, add the diced chicken, and stir-fry over high heat until the fat on the surface of the chicken pieces precipitates and the meat pieces are browned and firm.

6. Pour the fried green pepper rings into it, add salt to taste, stir well and then get out of the pot.

7. The finished product is as follows.