What are the classic chicken recipes in Sichuan cuisine? Want it to be fragrant and spicy?

The fragrant and spicy chicken recipe is actually quite a lot in Sichuan cuisine!

The most classic method should be spicy chicken!

Spicy chicken is a classic Jianghu dish in Sichuan cuisine, Sichuan spicy chicken is mainly characterized by chicken jerky, spicy and spicy, and some places even named "Lost Spicy Chicken", the reason for this name is because the chicken is cut with a little finger when it is cut, and it shrinks by half after being fried, mixed with a ** brown-red dried chili, if the light is dim, it is really difficult to find the chicken hidden in the chili pepper if you don't pay attention!

When eating out, there is a chance that you will come across "authentic spicy chicken" - pick the chicken in the chili!

: Secondly, you should count the diced pepper and sesame chicken!

Diced pepper sesame chicken is to take the chicken thigh meat into 1cm size dice, add salt, cooking wine, pepper, oyster sauce marinated and then add cornstarch, and then fry in the pot until the skin is crispy and golden, and then use ginger and garlic in the pot, with fresh pepper, fresh millet spicy dice, and the chicken stir-fry into the flavor, and then add sugar, a little chicken essence, pepper oil, sesame oil, and finally with fried cashew nuts into it, whether it is the color or taste, can meet the requirements of the hotel! The finished product is colorful and spicy and fragrant! The chicken is crispy and has a deep flavor!

It is especially suitable for summer sake.

: Cold chicken, such as the famous saliva chicken, red oil chicken nuggets, spicy chicken nuggets.

The method of saliva chicken is to cook the chicken and chop it into pieces and drizzle it with seasonings. It is mainly on top of the spices and red oil.

The spicy chicken nuggets in the cold dish (old-fashioned method), the chicken nuggets are generally chicken thighs, cut into small pieces and marinated, and then fried until the skin is dry, and then add oil to the pot (more), ginger and garlic in the pot, add dried peppercorns and dried chili peppers to stir-fry, add diced chicken, stir-fry and pour beer into it and simmer for about 5 minutes, burn dry water, and finally add seasonings, sesame oil, pepper oil, and start the pot.

This kind of spicy chicken nuggets was made by the master in 06, and now it is rare to see this dish! The preparation of this dish is somewhat similar to that of peppered sesame beef.

: Others such as Chongqing roast chicken, spicy taro chicken, chicken pot, and other red soup chicken practices.

Summary: The ingredients for the chicken are delicious no matter how you make them! Whether you are dry-fried, braised in red, fried, or marinated, as long as you adjust the flavor and pay attention to the texture of the chicken, the dishes you make are basically very good!

For example, there are spicy chicken, pepper chicken, saliva chicken, spicy chicken nuggets, red oil chicken nuggets, Chongqing roast chicken, chicken pot and so on, which are very delicious, and the production process is also very simple.

Spicy chicken. Wash the chicken thighs and cut them into cubes. Marinate with salt, cooking wine.

Pour oil into the pan. Pour in the diced chicken and smooth it until it is cooked, then remove it and set aside. Leave the oil at the bottom of the pan and drain the dried peppers.

Stir-fry the peppercorns until fragrant, add the chicken and cooking wine, stir-fry quickly, add salt, monosodium glutamate, pepper, sugar, and vinegar. Remove from the pan.

Spicy chicken, because the main seasoning of spicy chicken is chili, which is fragrant and spicy after stir-frying, and saliva chicken, which is also boiled with chili peppers and other materials, and the cooked chicken is full of color and fragrance.

Spicy Chicken, Diced Pepper Sesame Chicken, Gulin Spicy Chicken, Saliva Chicken, Red Oil Chicken Nuggets, Spicy Taro Roast Chicken, Bangbang Chicken, Spicy Dry Pot Chicken, Roast Chicken, Chicken Pot, Stir-fried Chicken with Three Peppers, Strange Chicken Nuggets, Diced Chicken with Broken Rice, Bowl Chicken.

Eat well with you and have fun in the kitchen together!

Spicy chicken is a classic Sichuan dish. Generally, the whole chicken is the main ingredient, and the green onion, dried chili, Sichuan pepper, salt, pepper, monosodium glutamate and other materials are refined. Today's autumn pig brings you an authentic Sichuan-style spicy chicken method.

1) Prepare the ingredients (you can adjust them according to your taste):

3 large chicken thighs.

Vegetable oil to taste.

Ginger A few slices of minced ginger to taste.

Pepper 3 grams.

Sichuan pepper powder 2 grams.

Salt 8 grams. 20 grams of cooking wine.

Fuel consumption 10 grams.

Light soy sauce 20g.

Egg white 1 pc.

Starch to taste.

2 3 shallots.

Sichuan pepper 50 grams.

100g dried chili peppers.

Sugar 8 grams. b) Production:

1. Wash the chicken thighs and cut them into pieces, two centimeters square, don't cut too big, it's not easy to fry dry, don't cut too small, you will receive a lot after frying.

2. Add minced ginger, Sichuan pepper powder, pepper powder, salt, light soy sauce, oil, cooking wine, egg white, and grasp well.

3. After grasping it completely, sprinkle an appropriate amount of starch and continue to grasp it well. Not too much starch, I put about a tablespoon of it. Grasp well and set aside to marinate for about an hour.

4. After marinating, heat the oil, cook over medium heat until about 60% hot, put in the marinated chicken, and fry it. When it is fried until it is slightly yellow, remove it and control the oil.

5. Continue to burn in the oil pan, when the oil temperature is about 80% hot, pour the diced chicken into it and fry it again, stir-fry for about a minute, until it is golden brown, and remove the oil.

6. Heat up the wok and heat the oil (because I used the new fried chicken, so I directly added a spoonful of the oil I just used), and the oil was slightly more than the usual amount of stir-fry. When the oil is hot, add the shallots, ginger and garlic slices, and stir-fry until fragrant.

7. Pour in Sichuan pepper and dried chili pepper (cut the dried chili pepper into small pieces, a little more), and fry until it is fragrant.

8. Pour the fried diced chicken into it, stir-fry together, add sugar to enhance freshness, and continue to stir-fry. After the water is dry, remove from the pan and serve on a plate. Actuate!

Sichuan Chicken Method:

Bean curd chicken. This is a combination dish, cooked chicken with bean curd, plus the red oil boiled out of the secret sauce, simple mixing, combined into a restaurant signature dish, the sauce can also be shabu-shabu, one pot three eats, there are meat and vegetarian, can be paired with a stone pot, while heating and eating, very distinctive.

1.Buy a ready-made five-spice marinated chicken, chop it into large pieces, steam the tender tofu in the pot, and you can remove the beany smell with hail oranges.

2.Prepare the secret sauce: bean paste before laughing, glutinous chili pepper (chili pepper soaked in water and chopped up), spicy sauce, spicy source sheng tuan pepper red oil each a spoonful, into the pot to fry until fragrant to fry the water vapor, when frying the oil should be slightly more, turn off the heat to season, add salt, monosodium glutamate, chicken essence, a little sugar, a little liquor, stir evenly out of the pot and set aside.

3.Light the fire in the stone pot, first put in the tender tofu, put in the braised chicken pieces, pour in the sauce, add the pepper ring, and then serve it while cooking.

Sichuan-style ** chicken.

There are many ways to make chicken, and this chicken has changed in practice, the chicken is directly oiled, and the beer is stewed instead of water, which has a better fishy effect, the soup is dried, and the chicken eats more dry and fragrant.

1.Clean the tender chicken, chop it into pieces, add green onions, ginger and cooking wine and marinate for a while. Peel the potatoes and cut them into hob pieces, remove the seeds of the green peppers, wash them and pat them a few times, and slice them.

2.The oil temperature is four or five percent hot, and the chicken pieces are overoiled, and the potatoes are fifty percent hot, and the oil is also over.

3.Heat the oil, add five spices (star anise, bay leaves, cinnamon, grass fruit, cumin) carob paste, pickled pepper, dried chili pepper, green onions, ginger and garlic, stir-fry over low heat until fragrant, fry out the red oil, stir-fry the chicken pieces evenly, cook in the beer, add the potato pieces and green peppers, add salt, monosodium glutamate, pepper, stir-fry to taste, reduce the juice over high heat, pour in a little pepper oil and sesame oil, stir-fry evenly out of the pot and put on the plate.

In the selection of chicken, there is also a certain exquisiteness, the color of fresh raw chicken is more white and red, shiny, and the touch feels very smooth, and the chicken that has been injected with water, the color is relatively dull, careful observation may also see small pinholes, it is not so smooth to the touch, if it is cooked chicken, mainly look at the eyes of the chicken, if it is a healthy chicken, the eyes are half-open and half-closed, and the eyes of the dead chicken are completely closed, the cooking is completed, the color of the cut chicken is not the same, the white is a healthy chicken, You have to be careful when red, it may be a sick chicken, and if it doesn't bleed when it dies, the flesh will be red.

Cut the chicken into pieces, cut the chives into long sections, chop the garlic and ginger into puree, cut off the roots of the soybean sprouts, and cut the dried red pepper into sections; Add salt to the diced chicken, 1 4 eggs and marinate for 30 minutes; Put the light soy sauce, oyster sauce, sugar, chicken essence, cooking wine, and water into a bowl and mix well for later use; When the wok is hot, add a little oil, put the chicken pieces in the cold oil, and stir-fry over medium heat; Slowly fry until the chicken pieces shrink and the fat inside is forced out; Heat the pot, pour the oil into the pot again, add Sichuan pepper, star anise, minced ginger and garlic, green onion and white green pepper, and dry red pepper and stir-fry over low heat to bring out the fragrance; Pour in the chicken pieces, pour in the seasoning, black pepper, stir-fry over high heat, add chives and balsamic vinegar, and stir-fry until the water is completely dry; Heat the pot on the fire, add a little oil, add the soybean sprouts and salt, and fry over low heat until the soybean sprouts are broken; Pour the chicken pieces into the pan and sprinkle with white sesame seeds;

Ingredients: chicken, green pepper, garlic, dried red pepper, cinnamon, ginger, accessories: blending oil, lard, dark soy sauce, cooking wine, bean paste, Sichuan pepper, salt, chicken essence, 1

Cut the chicken into small pieces and marinate with cooking wine, salt, peppercorns and ginger for 2 hours. 2.Cut the green pepper into small cubes, cut the dried red pepper into sections, and the ginger into cubes.

3.Put a medium amount of oil in a cold pan, put in 2 tablespoons of lard, add dried chili peppers, ginger, cinnamon, Sichuan peppercorns, and 1 2 garlic cloves. 4.

Turn on high heat and stir-fry the seasoning until fragrant, add the marinated chicken pieces and marinade to dry fry together, add bean paste, a small amount of salt and dark soy sauce, stir-fry frequently over medium heat, keep stir-frying for 20-25 minutes, add the remaining 1 2 garlic cloves halfway, but do not add water. When the chicken pieces are basically cooked, add diced green peppers and chicken essence and stir-fry for a few minutes!

Spicy chicken, palace tyrant chicken, saliva chicken,

Chickens. You can do whatever you want hehe.

1. Spicy chicken; 2. Diced pepper and sesame chicken; 3. Saliva chicken; 4. Spicy taro chicken; 5. Chicken pot and so on, the above are common Sichuan chicken practices.

Braised chicken nuggets, diced kung pao chicken, diced spicy chicken. I think the best is the spicy chicken, spicy and delicious, first prepare the diced chicken, pour oil in a hot pan, take it out after it is golden brown, pour oil into a hot pan, add the spicy dried millet spicy, Sichuan pepper, salt, green fresh millet spicy, add diced chicken, stir-fry over high heat and put it on a plate, it is really spicy rice.

Spicy chicken, buy half a chicken diced and set aside in a cold water pot to blanch the chicken, wash it with water, add green onion and ginger cooking wine to the pot and cook the chicken in a pot to cook, ready, green, red millet spicy, put the chicken in the pot and stir-fry, add dark soy sauce to dry chili, Sichuan pepper, sesame pepper, star anise, bay leaves, salt, cumin grains, chicken powder, stir-fry for a while, add green and red millet spicy out of the pot!

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.