The home cooked method of chicken dry pot, the easiest way to make home cooked dry pot chicken

Ingredients: Stir-fried white sesame seeds: 10 grams.

Half a chicken (600 grams).

200 grams of soybean sprouts.

1 0 g of chives.

Garlic 8 cloves.

Ginger 20 grams.

20 dried red peppers.

Star anise: 2 pcs.

10 peppercorns.

1 4 tsp salt, marinated chicken.

1 4 eggs, marinated chicken.

Light soy sauce 2 tablespoons.

1 tablespoon oyster sauce.

1 teaspoon sugar.

Essence of chicken 1 2 tsp.

1 tablespoon cooking wine.

1 tablespoon hot boiled water.

1 4 tsp ground black pepper.

1 tsp balsamic vinegar.

To prepare the spicy dry pot chicken.

Chop the chicken into small pieces, cut the chives into long pieces, mince the garlic and ginger, and cut off the roots of the soybean sprouts.

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Cut the dried red pepper into small pieces, wash with water and drain the water. (In this way, when it is fragrant, it will not be quickly pasted and clean).

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Add salt to the diced chicken, 1 egg and 4 small marinates for 30 minutes.

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Put the seasoning light soy sauce, oyster sauce, sugar, chicken essence, cooking wine, and water into a bowl and mix well for later use.

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When the wok is hot, add a little oil, add the chicken pieces in the cold oil, and stir-fry over medium heat. (If there is a condition for frying, heat the oil, put in the chicken pieces and fry them on high heat until golden brown, heat the oil again, put in the chicken pieces and fry for 1 minute, so that the effect will be better).

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Slowly and patiently fry until the chicken pieces shrink and the fat inside is forced out.

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Remove the chicken pieces and set aside the frying oil, and wash the pan.

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Heat the pot, pour the oil into the pot again, add Sichuan pepper, star anise, minced ginger and garlic, green onion and white pieces, and dried red pepper and stir-fry over low heat to bring out the fragrance.

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Pour in the fried chicken pieces, pour in the pre-mixed seasoning, black pepper, and stir-fry quickly over high heat.

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Until the chicken pieces have absorbed the sauce, add the chives, drizzle in balsamic vinegar and stir-fry until the water is completely dry.

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Heat a dry pot over the fire, add a little oil, add the soybean sprouts and a little salt, and fry over low heat until the soybean sprouts are broken.

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Finally, pour the fried chicken pieces on a dry pan, sprinkle with white sesame seeds, and heat it on a dry pan to eat. If you don't use a dry pot, it is delicious to mix the two ingredients together and stir-fry them for 2 minutes.

1.Wash the chicken and cut it into pieces, heat the oil and stir-fry the chicken pieces over high heat. 2.

When the chicken is ripe, add salt, five-spice powder, light soy sauce, Sichuan pepper, and dried chili pepper to taste, then add onion and persimmon pepper to continue stir-frying. Remember to put 2 tablespoons of soybean pasteTransfer to a casserole and simmer for 5 to 8 minutes.

The easiest way to make home-cooked dry pot chicken is as follows:Tools Ingredients: chicken feet, chicken wings, chicken shanks, green peppers, potato strips, dried chili peppers, Sichuan peppercorns, chili flakes, chopped Sichuan peppercorns, garlic, ginger, small red pepper peppers, bean paste, soy sauce, dried tofu, small green chili, oil, Fanzu blue pot.

1. Wash and drain and fry in the pan.

2. Remove and set aside.

3. Then continue to fry the french fries, remove and set aside.

4. Put the hot oil into the bean paste, soy sauce, ginger, garlic, dried chili, Sichuan pepper, small red pepper and small green chili.

5. Add the chili pepper and dried tofu and stir-fry.

6. Add the spare chicken and potatoes and stir-fry.

7. Add the spare chicken and potatoes and stir-fry, add an appropriate amount of salt and monosodium glutamate and stir-fry evenly.

8. Remove from the pot and serve on a plate.

Introduction: Dry pot chicken is a very nutritious and delicious food, I believe many people rarely eat it, so how is it made, and then I will share it with you.

Ingredients:

Ingredients: 600 grams of baby chicken.

Method:

1.Wash the chickens and chop them into cubes.

2.Put it in a basin and pour in the Daiki big barbecue sauce and grasp it well with your hands.

3.Marinate in the refrigerator for 30 minutes.

4.Wash the green onions, cut them into large pieces and lay them flat on the bottom of the rice cooker.

5.Then put a layer of ginger slices on top of the green onions.

6.Place the marinated chicken pieces on top of the ginger slices with the chicken skin side down.

7.Close the lid of the rice cooker and select the Cook button.

After a few minutes, press the keep warm button to open the lid of the pot, then use chopsticks to turn over the chicken pieces on the green onion and ginger, and press the cook button again after closing the lid, repeating the flip 3 times in total.

9.The cooked dry pot chicken is served as you eat, and the rest is kept warm in the pot.

The spicy dry pot chicken, which is more flavorful than the restaurant, can be made at home, simple and easy to operate.

Ingredients: fresh chicken wings, small red dried chili peppers, Sichuan peppercorns, green onions, ginger slices, garlic slices, soy sauce, salt, cooking wine, flour.

Method 1Wash the chicken wings and make a few cuts on the surface with a knife, add cooking wine, salt, soy sauce, green onions, and ginger slices and marinate for 30 minutes. Remove the green onion and ginger slices, then sprinkle with a thin layer of dry flour and grasp well, taking care that only a little flour is enough.

2.Heat up the wok and add more oil to submerge the chicken wings. Wait until the oil is very hot (you can see that it is smoking), add the chicken wings and fry them, until the surface of the chicken wings is a little golden brown, shrink, and remove the chicken wings and set aside.

3.Leave a little oil in the wok, boil until 5 is hot, add dried chili peppers, Sichuan peppercorns, green onions, garlic slices, burst the fragrance, immediately add the chicken wings, quickly stir-fry, and remove from the pot.

Skillfully use a rice cooker to make homemade chicken in a dry pot.

Production process. 1. Wash the chicken and chop it into blocks;

2. Put it in a basin, pour in the big barbecue sauce and grasp it well with your hands;

3. Put it in the refrigerator and marinate for 30 minutes;

4. Wash the green onions and cut them into large sections and spread them on the bottom of the rice cooker;

5. Put a layer of ginger slices on top of the green onion;

6. Put the marinated chicken pieces on the ginger slices in turn, with the chicken skin side down;

7. Close the lid of the rice cooker and select the rice cooking button;

After a few minutes, press the Keep Warm button to open the lid;

9. Then use chopsticks to turn over the chicken pieces on the green onion and ginger;

10. Press the cook button again after closing the lid;

11. Repeat the flip 3 times in total;

12. The cooked dry pot chicken is served as you eat, and the rest is kept warm in the pot.

Ingredients: 800 grams of rooster.

Excipients: 100 grams of celery.

Seasoning: 50 grams of chili pepper (red, sharp, dry), 5 grams of Sichuan pepper, 15 grams of tempeh, 5 grams of five-spice powder, 30 grams of watercress, 25 grams of ginger, 40 grams of green onions, 150 grams of lard (refined), 3 grams of monosodium glutamate, 3 grams of chicken essence, 4 grams of white sugar, 15 grams of cooking wine, 10 grams of sesame oil, 5 grams of salt.

Dry pot chicken nuggets.

Ingredients: Chicken nuggets bought in the supermarket, dried chilies, Sichuan peppercorns, ginger, garlic.

Method: 1. Cut the chicken pieces into small pieces of 2-3 cm square, place them in a bowl, add soy sauce, cooking wine, monosodium glutamate, salt, ginger slices to marinate, it is recommended to prepare in advance, the longer the marinating time, the better the taste.

2. Wash the dried chili pepper first, absorb the water with a paper towel and then cut it into sections with scissors, and wear gloves when cutting, otherwise your hands will be very spicy and painful.

3. Pour a small half pot of oil into the pot, wait for the oil to be 8 hot, fry the chicken pieces over medium to high heat until golden brown, about 5-8 minutes, drain the oil from the pot, and set aside.

4. Leave a little oil in the pot, pour in ginger slices and garlic, slowly stir-fry over low heat, then put the dried chili peppers and peppercorns in the pot, fry until spicy, and then stir-fry the fried chicken pieces for 2-3 minutes, then turn to medium heat and stir-fry constantly. When the oil juice in the pot is almost absorbed, and the pepper and pepper are burnt, add monosodium glutamate, add a little sugar (for flavoring), and you can put it on the plate!