What are the practices of Sichuan chicken, and the practices of Sichuan stewed chicken

The practice of Sichuan stewed chicken.

Sichuan cuisine stewed chicken practice, in life, chicken can make a lot of delicacies, chicken is a kind of food that many people like to eat, he has a lot of benefits for our health, so the muscles are very nutritious, below I sorted out the practice of Sichuan stewed chicken.

Home-cooked chicken stew

Prepare the ingredients.

Wash the fresh chicken thighs with a cutting knife to make them taste good.

Put cold water into the pot and put ginger slices and cooking wine, **blanch the blood.

Stir well with a spoon or colander.

After blanching, remove with a colander and rinse with cool water.

Add rock sugar and stir-fry the sugar.

After the sugar is fried, add the green onion, ginger, garlic and star anise and stir-fry until fragrant.

Add the chicken thighs and stir-fry well.

Mix well. Add the dried chili peppers.

Put in an appropriate amount of light soy sauce, dark soy sauce, and oyster sauce in turn, stir-fry evenly and put in the side dishes, there are no potatoes at home, and put some fish tofu.

Stir-fry for a while and add boiling water, but you can add a little more than the ingredients.

Cover the pot and simmer for a while, after the other ingredients are slightly flavored, add an appropriate amount of salt, (I put three or four spoons in the special salt spoon at home) continue to cover the pot and simmer, 20 minutes - half an hour or so, when the soup is thick, you can turn off the heat, simmer for a while and then serve.

Remember to stir a few times halfway through, and don't dry the pan

It's servedPreparation of stewed chicken broth

Three yellow chickens, cleaned.

Cut the three yellow chickens into large pieces, water 2 3 times, and wash the blood water. Wash the shallots and tie them into knots, and cut the ginger into slices.

Add chicken pieces, green onion knots, ginger slices, seasoning, cooking wine and a little white pepper in cold water, and bring the soup to a boil over high heat. Then beat off the foam, cover the pot and simmer for about an hour.

After the chicken is cooked, add the washed jujubes, add an appropriate amount of salt, simmer for about half an hour, then add the wolfberries and simmer for about 10 minutes.

Chicken broth is rich in aroma and nutritious.

The preparation of chicken soup with super fresh shiitake mushrooms

Wash the whole legs of both chickens.

Remove the grease and part of the skin and cut into cubes.

Chicken in a pot under cold water, add ginger slices and bring to a boil.

Once the water is boiling, scoop up the chicken thighs and wash off the foam with cold water.

Evenly stack the ginger slices at the bottom of the casserole.

Add the chicken thighs to the casserole along with the garnish and add the seasonings.

Bring to a boil on high heat and simmer over low heat for 25 minutes.

Turn off the heat and sprinkle with chopped green onions and dried red peppers to garnish.

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 fragrant and stir-fry the water vapor, when frying the oil should be slightly more, turn off the heat to season and add salt, monosodium glutamate, chicken essence, sugar, a little liquor, stir evenly 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, the fishy effect is better, the soup is dried, and the chicken eats drier 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 passed by the way.

3.Heat the oil, add five spices (star anise, bay leaves, cinnamon, grass fruit, cumin) bean paste, pickled pepper, dried chili pepper, green onion, 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.

Ingredients. Appropriate amount of white chicken, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of garlic chili sauce, appropriate amount of sweet noodle sauce, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of Sichuan pepper.

Steps to make the dry stir-fried chicken:

1.Main raw materials.

2.Wash the white chicken and chop it into pieces.

3.Add the starch and marinate the cooking wine slightly for 10 minutes.

4.Stir-fry the marinated chicken pieces in hot oil.

5.Prepare the spices. Oyster sauce, garlic chili sauce, sweet noodle sauce. Green onions, ginger, garlic, peppercorns.

6.Stir-fry the chicken pieces to remove the moisture and cook the chicken pieces.

7.Pour out the excess fat and add all the seasonings.

8.Stir-fry evenly.

9.Stir-fried chicken.

The authentic practice of Sichuan cuisine dry stir-fried chicken, dry stir-fried chicken is a characteristic traditional famous dish, belonging to Sichuan cuisine, it tastes crispy, spicy, and the teeth are better than the bones without spitting. There are also many ways to make fried chicken, so let's take a look at the authentic method of Sichuan cuisine fried chicken.

Preparation of dry stir-fried chicken

Wash the chicken and cut it into small pieces.

Cut the chili pepper into small pieces, cut the ginger into thick shreds, cut the green onion into sections, and cut the garlic into slices and set aside.

Put about 100g of oil in a pot, wait for the oil to heat slightly, and add two star anise to stir until fragrant.

Add the chicken pieces and stir-fry until there is no moisture.

Add the prepared green onions, ginger, garlic and red pepper and continue to stir-fry.

Stir-fry until the green onion and ginger are waterless, and when the chili pepper is fragrant and volatilized, add salt, dark soy sauce, sugar and cooking wine and stir-fry for about one minute.

ServeTips:

After the chicken pieces are removed, use medium heat, otherwise it will easily stick to the pan.

Preparation of dry stir-fried chicken

First, wash the chicken and chop it into small pieces and marinate it with a little salt, the smaller the chicken pieces, the more flavorful it is

Green onions, ginger, garlic, dried chilies, Sichuan peppercorns, star anise ready for later use.

Heat oil in a pan.

Add the chicken and stir-fry.

The chicken is fried until golden brown, and the frying time can be adjusted according to your own taste, I prefer to eat the hard one, so the frying time is long

After the chicken is fried, shovel it out and set it aside, continue to heat the remaining oil in the pan, pour in the green onion, ginger, garlic, and dried chili pepper to burst the fragrance, and then add 2 tablespoons of soybean paste or bean paste to burst the fragrance (I put 2 spoons of bean paste and 2 spoons of dry pot base this time).

Pour in the chicken and stir-fry with a little soy sauce.

Add a little sugar, green pepper and small pepper and stir-fry.

After the chicken is colored and fragrant, add salt and pepper and a small amount of chicken essence to taste.

Finally, add a little less coriander and you're ready to cook

Tips:

1.Only add a little salt when marinating the chicken, otherwise the seasoning will be very salty later.

2.The chicken must be fried until golden brown to be delicious.

The practice of stir-fried chicken with dried green peppers

Wash the green peppers and remove the stems and cut them into small stubs.

Cut the chicken thighs and chicken wings into small pieces.

Then blanch it in hot water to remove the foam.

In the meantime, the ginger and garlic are cut into ginger rice and garlic and mixed together.

Remove the chicken from the water.

Preheat the pot first, pour in an appropriate amount of raw oil, and wait for the oil to boil.

Once the oil is boiling, add the drained chicken pieces and start stir-frying.

When the chicken pieces are water-free, slightly golden, and a little sticky, add salt, green peppercorns, and ginger and garlic in order.

After ginger garlic ginger and garlic, add an appropriate amount of dark soy sauce to color the chicken.

After adding the dark soy sauce, stir-fry a few times to make the color even, and finally add the green peppers.

Finally, stir-fry a few more times, and fry the green peppers to taste. Finally, add MSG before removing from the pot.

ServeTips:

When the oil is boiling, you can turn off the fire and wait for the smoke to disperse, otherwise when the chicken pieces are boiled, there will be water and oil splashing.

Ingredients: 600g chicken, 250g pepper, 200g shiitake mushroom.

Excipients: appropriate amount of salt, appropriate amount of chicken essence, 2 cloves of minced garlic, appropriate amount of Pixian bean paste, appropriate amount of spicy sauce, 2 green onions, appropriate amount of pickled pepper, appropriate amount of pickled ginger, a little dried chili, appropriate amount of Sichuan pepper.

Preparation of spicy fried chicken.

1. Prepare the ingredients first Shiitake mushrooms are I once ate small fried chicken in a restaurant, and I put shiitake mushrooms in it, which felt very delicious, so I used it myself.

2. Blanch the chicken with boiling water to remove the blood foam.

3. Cut the pepper hob, cut the pickled pepper into small pieces, slice the ginger, and dice the mushrooms.

4. Heat the oil, first add the dried sea pepper and Sichuan pepper, then pour in the minced garlic and stir until fragrant.

5. Pour in the chicken and shiitake mushrooms and stir-fry.

6. Until the chicken does not have so much moisture, pour in a small amount of cooking wine.

7. Add Pixian bean paste, spicy sauce, and evenly.

8. Pour in pickled peppers, ginger, sharp peppers, and green onions, and fry for about two or three minutes.

9. The spicy fried chicken is ready.

Method: 1. Prepare a variety of spices, such as green onions, ginger, garlic and so on.

2. Cut the chicken into small pieces.

3. Cut the soaked chili pepper into segments of about centimeters, cut the celery into short sections, cut the green onion into the shape of "horse ear", and mix soy sauce, vinegar, sugar, salt, cooking wine, monosodium glutamate, bean flour and fresh soup into a sauce. Collapse Kai.

4. Pour the chicken into the pan until browned, and pour in the juice that has just been made.

Small fried chicken is a well-known local specialty dish in Zigong, which belongs to the small fried category of Sichuan cuisine. Some people will add Pixian bean paste when stir-frying, and some people will directly fry the chicken with soy sauce and green peppers.