What is the authentic recipe for Sichuan garlic spicy chicken?

Soak the chicken pieces in water for an hour, then add garlic, soy sauce, salt, and monosodium glutamate and marinate for 15 minutes. Heat the oil, fry the chicken pieces until they change color, add water and garlic cloves, salt, monosodium glutamate, cinnamon, spices, and simmer for half an hour.

First chop the green onions, ginger and garlic and set aside, then cut the chicken into small pieces and add starch to marinate, then pour the chicken into the pot and fry over low heat, add seasonings at the same time, and finally fry on high heat for 3 minutes.

First of all, the chicken is marinated, and after marinating for half an hour, some Sichuan vegetables and chili peppers are added to the inside of the chicken, and then steamed after half an hour of marinating.

Materials:

Fresh chicken gizzards, 1 handful of millet pepper, 4-5 cloves of garlic, 10 Sichuan peppercorns, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken essence, appropriate amount of soy sauce, appropriate amount of starch coarsely grinded.

Method

1.After the chicken gizzard is bought, it is carefully cleaned repeatedly and carefully scraped with a knife to remove the remaining yellow impurities on the inner layer, and then cut into thin slices, plus a little salt and an appropriate amount of starch to taste; Cut the green and red peppers into pieces about the length of a knuckle and slice the garlic for later use;

2.Boil a pot of water, then add a little cooking wine, blanch the chicken gizzards, wait until the water boils again, remove the chicken gizzards, and rinse them with running water;

3.Heat the bottom oil in a wok, and pour in garlic slices, chili pepper segments, and peppercorns when it is about 5 percent hot;

4.When the garlic slices begin to change color and the skin of the chili pepper begins to wrinkle, turn it into a high heat, quickly pour in the chicken gizzards that have been drained and drained Shuiyan Zhidoufen, add a spoonful of salt, half a spoon of sugar, a spoonful of soy sauce, and an appropriate amount of chicken essence, and quickly stir-fry to color.

Tips

This dish must be fried on high heat to be delicious, so the chicken gizzard should be blanched in advance, and then fried in the pot after being raw, so that the taste is delicious and there is no peculiar smell; You can add an appropriate amount of cooking wine, add an appropriate amount of ginger slices and green onions to the blanched water, which are all good ways to remove the fish; This dish will go well with millet peppers, if you can't eat too spicy, you can use ordinary green peppers instead; Adding the right amount of soy sauce will not only make the color more attractive and appetizing, but most importantly, the slightly stronger flavor will effectively dilute the offal smell of the internal organs;

Garlic Sichuan chicken gizzard.

Garlic Sichuan Chicken Gizzard is a delicacy, ingredients: half a pound of fresh chicken gizzard, a handful of millet pepper, 4-5 cloves of garlic, about 10 Sichuan peppercorns, salt, sugar, chicken essence, soy sauce, Kono starch, etc. This dish is fragrant, charred on the outside and tender on the inside, juicy, moderately sour and spicy, and has a unique flavor.

Seasoning: salt, sugar, chicken essence, soy sauce, etc.

Ingredients: half a kilogram of fresh chicken gizzards, a handful of millet pepper, 4-5 cloves of garlic, about 10 Sichuan peppercorns, salt, sugar, chicken essence, soy sauce, and starch.

Cut the green and red peppers into pieces about the length of a knuckle and slice the garlic for later use;

2. Boil a pot of water, then add a little cooking wine, blanch the chicken gizzards, wait until the water boils again, remove the chicken gizzards, and rinse them with running water;

3. Heat the bottom oil in a wok, and pour in garlic slices, chili pepper segments, and peppercorns when it is about 5 percent hot;

4. When the garlic slices begin to change color and the skin of the chili pepper begins to wrinkle, turn it into a high heat, quickly pour in the drained chicken gizzards, add a spoonful of salt, half a spoon of sugar, a spoonful of soy sauce, and an appropriate amount of chicken essence, and quickly stir-fry and color;

This dish must be fried on high heat to be delicious, so the chicken gizzard should be blanched in advance, and then fried in the pot after being raw, so that the taste is delicious and there is no peculiar smell;

You can add an appropriate amount of cooking wine, add an appropriate amount of ginger slices and green onions to the blanched water, which are all good ways to remove the fish;

This dish will go well with millet peppers, if you can't eat Da Nian Lu too spicy, you can use ordinary green peppers instead;

Adding the right amount of soy sauce will not only make the color more attractive and appetizing, but most importantly, the slightly stronger flavor will effectively dilute the offal smell of the internal organs;

Chicken gizzards seem to be a regular occurrence in our lives, and they are basically an all-rounder ingredient. But do you know it? The chicken gizzard is the stomach of the chicken (that is, the gizzard, the chicken liver, the gold in the chicken), the stomach of the poultry is divided into the muscular stomach and the glandular stomach, the glandular stomach is smaller and secretes gastric juice, and the muscular stomach is larger and the meat is thicker and responsible for storing and grinding food!

Gizzard refers to the muscular stomach! So what kind of surprise will it bring to us in this delicacy? Okay, let's take a look at how to make this delicious dish.

1. Material preparation:

Ingredients: half a kilogram of fresh chicken gizzards, a handful of millet pepper, 4-5 cloves of garlic, about 10 peppercorns, salt, sugar, chicken essence, soy sauce, starch.

Second, the specific approach:

1.Preparation. 2.After the chicken gizzard is bought, it is carefully cleaned repeatedly and carefully scraped with a knife to remove the remaining yellow impurities on the inner layer, and then cut into thin slices, plus a little salt and an appropriate amount of starch to taste; Cut the green and red peppers into pieces about the length of a knuckle and slice the garlic for later use;

3.Boil a pot of water, then add a little cooking wine, blanch the chicken gizzards, wait until the water boils again, remove the chicken gizzards, and rinse them with running water.

4.Heat the bottom oil in a wok, and pour in garlic slices, chili pepper segments, and peppercorns when it is about 5 percent hot;

5.When the garlic and flakes begin to change color and the skin of the chili pepper begins to wrinkle, turn the heat to high and quickly pour in the drained chicken gizzards.

6.Add a spoonful of salt, half a spoon of sugar, a spoonful of soy sauce, and an appropriate amount of chicken essence, and quickly stir-fry to color.

Oops, I accidentally said so much, our delicious food can't wait for the host to taste, just smell the taste, there is only one feeling, that is really fragrant! The burst of aroma, the gluttonous worms in Gou's stomach are screaming, haha. Needless to say, what are you waiting for with such a delicacy?

Whether you are entertaining guests or enjoying it yourself, it is a good choice.

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The preparation of Sichuan authentic spicy chicken is as follows:

Tools Ingredients: Pi Leak Three Yellow Chicken, Erjingtiao Dried Chili, Sichuan Pepper, Garlic, Ginger, Cooked White Sesame Seeds, Salt, Corn Starch, Sesame Oil, White Sugar, Cooking Wine, Light Soy Sauce, Edible Oil, Chicken Core Closed 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. Chop the dried red pepper of Erjingtiao, set aside a tablespoon of Sichuan pepper, slice the garlic, and shred the ginger.

3. 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.

4. Heat the oil pan again, fry the chicken pieces again over high heat, and remove them. This can force out the excess fat of the chicken nuggets, making it crispier and tastier.

5. Add a little oil to the pot, and roast the peppercorns over low heat. Add shredded ginger, garlic slices, and dried chili peppers to stir-fry to create a rich aroma, and add diced chicken to the pot and stir-fry for a while.

6. Stir-fry for a while, add white sugar, cooking wine, chicken powder, and dusty sesame oil and stir-fry evenly. Sprinkle a little cooked sesame seeds before removing from the pan and serve on a plate.

Spicy chicken is a traditional dish from Sichuan, and the following is a complete list of traditional Sichuan dishes for making spicy chicken

Ingredients: 500 grams of chicken thighs.

150 grams of dried chili peppers.

Appropriate amount of green onion, ginger and garlic.

Cooking wine, salt to taste.

Light soy sauce, dark soy sauce, vinegar, and soy sauce.

Appropriate amount of white sesame seeds.

Appropriate amount of chicken bouillon. Appropriate amount of frying oil.

Method:1Cut the chicken thigh meat into small pieces, put it in a bowl, add an appropriate amount of salt, cooking wine, dark soy sauce and light soy sauce and marinate for 10 minutes;

2.Cut the dried chili peppers into small pieces, pour them into the oil pan, fry them over low heat until they change color (dark red in color), and stir well in the pot with chopsticks;

3.Remove the fried chili peppers, pour out two-thirds of the remaining oil and set aside;

4.Chop the green onion, ginger and garlic into minced pieces and stir-fry them in the remaining oil until fragrant;

5.Add the chicken pieces and stir-fry until the outside is charred and the inside is tender.

6.Then pour the fried chili pepper into the pot and stir-fry slightly, add the chicken pieces and chicken essence to continue stir-frying, and add salt, light soy sauce, dark soy sauce, vinegar, soy sauce and stir-fry evenly;

7.Finally, add the white sesame seeds and stir-fry again.

Spicy chicken is a spicy flavor with a heavier texture and is suitable for eating with rice. If you are a lover of spicy food, you can increase the amount of chili pepper according to your taste. In addition, it is necessary to pay attention to the heat control during the production process to avoid frying paste.

Spicy chicken is a very famous coarse jujube round delicacy, many people should have eaten it, Yanbu can generally be seen in restaurants, the taste is quite good, so is spicy chicken Sichuan cuisine?

1. Spicy chicken is a Sichuan dish.

2. Spicy chicken is generally made with whole chicken as the main ingredient, plus green onions, dried chili peppers, Sichuan pepper, salt, pepper, monosodium glutamate and other materials.

3. Spicy chicken has different characteristics due to different production methods in various places, and is deeply loved by people all over the world. The color of this dish is brown and red, and the spicy flavor is strong. Salty, fresh and mellow, slightly sweet.

You can try your own spicy chicken, this specialty is very delicious.