What is the practice of authentic dry pot chicken?

Cut the chicken into cubes and rinse the blood. After draining the water, add salt, monosodium glutamate, chicken essence, pepper, cooking wine, and starch to marinate evenly. Then chop the shallots, ginger, garlic, peppers, onions, celery, potatoes.

Put oil in the pot, add the chopped green onion, ginger, garlic and bean paste, and add a little hot pot base. Once stir-fried, add the fried chicken nuggets and garnishes. Stir-fry evenly and remove.

Dry pot chicken.

Prepare the ingredients (cut the chicken thighs into small pieces and boil them in boiling water for a while, rinse off the blood in cold water).

Heat a wok and pour oil, add rock sugar and stir-fry over medium heat until melted and bubbling.

Pour in the chicken thighs and stir-fry.

Stir-fry for a while, add garlic, ginger, dried chili, bay leaves, nutmeg, ginkgo seeds, star anise, tangerine peel, and Sichuan pepper and stir-fry.

Stir-fry until the chicken is dehydrated, add carrots, fungus, and shiitake mushrooms and stir-fry.

Add celery and stir-fry.

Take a bowl, add soy sauce, water, cooking wine, salt, and five-spice powder and stir well.

Pour the mixture into the pot and simmer over medium heat until the soup is dry.

Wash the celery and cut it into sections, cut the ginger into slices, cut the green onions, cut the chili peppers, wash the chicken and chop it into pieces, add salt, ginger slices, green onion segments and cooking wine to the plate, boil the oil in the pot, put the pickled chicken and fry it dry, leave the oil in the pot and put the chili pepper and fry until fragrant, pour the bean paste, ginger slices, and green onion segments and stir-fry to color, and fry until the soup is fast dry, and the delicious dry pot chicken is ready.

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.

There are many ways to make authentic Sichuan dry pot chicken, the main thing is to be spicy, after all, the taste of this dish is fresh and spicy, and there is the need to process the chicken before making it, so that the taste of the chicken can be better, and the green pepper is also cut into small pieces for better flavor, if the green pepper is not cut well, the flavor time will become slower, which will make the taste deviation.

There are a few tips to pay attention to when making dry pot chicken, first of all, the marinade of the chicken, then to keep the chicken charred on the outside and tender on the inside, and then the seasoning.

Dry pot chicken.

1. Preparation of ingredients.

Ingredients: Chicken. Excipients: green onion, ginger, garlic, onion, green pepper, red pepper, dried chili, Sichuan pepper, bean paste, cooking wine, salt, sugar, chicken essence, light soy sauce, edible oil.

2. Clean the side dishes.

1. Take a fresh little stupid chicken bought in the market, if there are less than half a family member. Chop into small pieces, clean them, and put them in a pot for later use.

2. Cut the green onion into chopped green onions, cut the ginger into thin slices, cut the garlic into small pieces, wash the onion and cut it into fine strips the width of chopsticks.

3. Cut the green pepper into small pieces with a knife, cut the red pepper into small pieces if it is thicker, cut the dried pepper into sections, take out the seeds inside, and set aside.

3. Production method.

1. Put the chopped green onion and ginger slices into the chicken nugget basin, pour in cooking wine, put peppercorns, a little salt, and marinate for 30 minutes.

2. Heat the oil in the pot, wait for the oil temperature to be hot, put in the marinated chicken pieces, fry until golden brown and remove them, and fry them slowly over low heat to achieve the effect of charring on the outside and tender on the inside.

3. Take another pot, pour in an appropriate amount of peanut oil, add green onions, ginger and garlic, stir-fry until fragrant, add onions, green peppers, red peppers, dried chili peppers, and stir-fry evenly.

4. Put the bean paste in the pot, stir-fry until fragrant, add the chicken pieces, pour in a little cooking wine, salt, sugar, chicken essence, light soy sauce, and then stir-fry over medium heat.

5. Stir-fry to mature, put it in a special dry pot, and sprinkle with coriander.

Tips: 1. This dry pot chicken can be appropriately added with some side dishes, such as soybean sprouts, shiitake mushrooms, etc., which is greasy and delicious.

2. Try to remove the grease in the chicken skin when cleaning the chicken nuggets, otherwise it will be too greasy and oily.

Clean the chicken first, then chop the pieces into the seasoning and marinate for half an hour, and then fry the chicken pieces with 60% hot oil until the surface is dry and crispy, remove the oil, leave the bottom oil in the pot and put the chicken pieces, green onions and peppers and stir-fry evenly.

First of all, the chicken is fried with various ingredients, and I think the most important thing in this dish is the potatoes inside, which need to be fried until crispy, and then put the potatoes together with the chicken and continue to heat up.

Dry pot chicken, the method is to cut some chicken into pieces. Add condiments such as chili peppers, and you can cook for half an hour before you can eat them.

Half a three-yellow chicken.

Vegetable oil to taste.

Salt to taste. Ginger 10 grams.

Spicy sauce 2 tablespoons.

5 spicy skins.

2 grams of Sichuan peppercorns.

Method steps.

1First, prepare the ingredients.

2. Wash the three yellow chickens and cut them into pieces.

Bring to a boil in cold water and blanch for 2 minutes.

Wash the green peppers and cut into cubes, and slice the ginger.

Finely chop the spicy skin bubbles and chop the onion into cubes.

Heat the pan with cold oil, and heat the oil for 7 into peppercorns.

How to make spicy dry pot chicken.

The chicken pieces are stir-fried to bring out the moisture and fragrance, and the chicken skin is slightly curly.

Add spicy skin and ginger and stir-fry again for a few minutes to bring out the fragrance.

Stir-fry the light soy sauce evenly, add the chili sauce and stir-fry evenly to color.

Add a little water and simmer for about 10 minutes.

Add the onion, green pepper and a pinch of salt.

Stir-fry evenly to bring out the fragrance of the onion, add sugar and stir-fry evenly, you can cook it in an electric pot and alcohol stove to eat the precautions.

When the three yellow chickens are stir-fried, they must be stir-fried to produce the fragrance, the chicken skin is slightly curled, and then add spicy skin and ginger Don't stir-fry over high heat, you have to stir-fry slowly over medium and low heat, add salt and you must taste the taste and then add.

The saltiness of the chili sauce is different You can cook it in an electric pot and an alcohol stove, and the soup is slightly more.

Authentic dry pot chicken is mainly spicy, mainly the choice of chicken and seasonings and ingredients, coupled with the correct cooking method, authentic dry pot chicken is the chicken in the cooking without adding a drop of water, in the way of dry stir-fry to fry the chicken fragrant.

Dry pot chicken is a characteristic traditional dish in Sichuan, with chicken as the main ingredient, the whole dish is full of color, flavor and rich nutritional value. Chicken has a relatively high protein content, which has the effect of enhancing physical strength and strengthening the body.

Dry pot chicken is a very popular delicacy in Sichuan cuisine, not only delicious and nutritious, but also the chicken is gentle and replenishes qi, so how to make the best dry pot chicken? I myself am usually more interested in food, and I often study some food practices, and I have learned a lot of methods in practice.

First, the choice of chicken.

A dirt rooster. It is also very important to choose chickens, be sure to choose a local rooster, the net weight is best around 1200 grams, and it is best to be alive. The meat quality of local chickens is relatively firm, and the fragrance is also sufficient, which is much better than that of raised chickens.

2. Garnishes and ingredients.

1. Two green chilies, one celery, one onion, one red chili, one green onion, two coriander.

2. 5 grams of white sugar, 30 grams of red pepper, 5 grams of Sichuan pepper, 20 grams of bean paste, 20 grams of ginger, 5 grams of chicken essence, 10 grams of cooking wine, 10 grams of five-spice powder, 15 grams of oil, appropriate amount of salt, 10 grams of dark soy sauce, 10 cloves of garlic, and appropriate amount of cooking oil.

3. Production method.

1. Slaughter the chicken first, handle it clean, cut it into small pieces, and marinate it for one hour with cooking wine, salt, peppercorns, ginger slices, and green onions, so that it is more flavorful.

2. Cut the celery into sections, slice the onion, and cut the red pepper and green pepper into hob pieces.

3. Cut the dried red pepper into sections, and cut the garlic and ginger into cubes. Note: You can soak the dried chili peppers in cold water in advance, so that it is not easy to paste.

4. Put an appropriate amount of cooking oil in the pot, add garlic, ginger, dried chili pepper and Sichuan pepper, and stir-fry until fragrant.

5. Add the marinated chicken and the soup to stir-fry together, add bean paste, an appropriate amount of salt, dark soy sauce, five-spice powder, and oil, then add sugar to enhance freshness, and stir-fry over medium heat.

6. Stir-fry for about 20 to 30 minutes, add celery, onion, red pepper, green pepper, and continue to stir-fry.

7. Continue to stir-fry for 5 to 10 minutes, add chopped green onions and coriander, and a delicious dry pot chicken is out of the pot.

Tip 1: Chickens must choose local roosters, preferably live chickens, because the meat is firm and the fragrance is sufficient.

2. When cleaning the chicken, you can remove the fat in the chicken skin, so that it will not be too greasy.

3. Dried chili peppers must be soaked in advance, otherwise it will be easy to paste, and drain the water before frying.

Summary: Through the above analysis, we can see that as long as the chicken is selected, marinate the chicken in advance, so that the chicken is more flavorful, the ingredients are fragrant and then the chicken is stir-fried, stir-fry over medium heat during the cooking process, do not add water halfway, as long as you master these skills, it is not difficult to make both authentic and delicious dry pot chicken.

The first step is to prepare the chicken, preferably fresh, as it will taste more textured. And it is not easy to get tired, and then marinate with seasoning for half an hour according to your taste. The second step is to heat the pan with oil, then add the green onion, ginger and garlic and stir-fry until fragrant, then add the marinated chicken and fry until golden brown on both sides.

Step 3: Cover the chicken with water and simmer for 10 minutes.

Prepare fresh chicken, blanch in the pot, remove and set aside, heat the oil, add dried chili peppers, Sichuan peppercorns, etc. and stir-fry evenly, boil the chicken and stir-fry, add seasonings, and stir-fry over high heat to get out of the pot.

Put oil in a pan and sauté the shallots, garlic and chili. Then pour in the chicken and slowly fry until golden brown on both sides, stir the meat to the side, and pour the dry fungus and shiitake mushrooms into the remaining oil in the pan. Stir-fry and put a pinch of salt.

Then stir-fry with the chicken. Then, pour about 1 3 or half bottles of beer, cover and simmer. Simmer until the soup is almost dry.

Spread garlic sprouts, bean sprouts, Chinese cabbage, shiitake mushrooms, fried taro balls, and fish balls in the pot.

Cut the chicken into small pieces and marinate it with ginger, salt, soy sauce (or add a little sauce and sugar to taste).

A bottle of beer, water fungus, shiitake mushrooms, green onions, garlic, chili, coriander, garlic sprouts and some of your favorite side dishes.

1. First of all, put the fungus and mushrooms in a clean pot, control the moisture, and serve.

2. Put oil in a pot and stir-fry the shallots, garlic and chili peppers.

Then pour the chicken in, don't rush to flip, slowly fry until the meat is golden brown, turn it over again, and continue to fry.

Fry until golden brown on both sides and the moisture of the meat is slightly dry. (If you can oil it first, it will be more fragrant).

3. Pull the meat aside, and pour the dried fungus and shiitake mushrooms into the remaining oil in the pot. Stir-fry and put a pinch of salt. Then stir-fry with the chicken.

4. Then, pour about 1 3 bottles or half a bottle of beer, cover and simmer. Simmer until the soup is almost dry.

5. Spread garlic sprouts, fenli (it seems to be the rice cake that northerners often say), bean sprouts, Chinese cabbage, shiitake mushrooms, fried taro balls, and fish balls.

One whole chicken or one box of chicken thighs, Sichuan pepper and dried chili pepper (1:4), green onion, cooked sesame seeds, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic, sugar.

Method:1Cut the chicken into small pieces, mix well with salt and cooking wine, put it in an 8-layer hot oil pan and fry it until the appearance dries to a dark yellow color, then remove it and set aside. Cut the dried chili peppers and shallots into 3 cm long pieces, and slice the ginger and garlic.

2.Heat the oil in the pot until 7 layers are hot, pour in the ginger and garlic and fry the fragrance, then pour in the dried chili peppers and peppercorns, stir-fry until the smell begins to choke, pour in the fried chicken pieces after the oil turns yellow, fry until the chicken pieces are evenly distributed in the chili peppers, then sprinkle in the green onion segments, monosodium glutamate, sugar, cooked sesame seeds, stir-fry well and then get out of the pot.

Note:1Chili peppers and peppercorns can be added to your taste, but in order to reflect the characteristics of the dish in its original flavor, it is best to make the finished product so that the chili peppers cover all the chicken, rather than a few chili peppers and peppercorns in the chicken nuggets.

2.If you add salt when frying chicken, the salt flavor will not enter the chicken, because the shell of the chicken has been fried dry, and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, affecting the taste.

3.The oil used to fry the chicken must be very hot, otherwise the chicken will not be fried dry for a long time, even if it waits for half a day to fry dry, it is really dry, a ball of dead meat, it is difficult to eat, and there is no taste at all. So the fire must be big, the outside is crispy, and the inside is relatively tender.

What I made was a dry pot chicken that combines Sichuan and Xiang.

1 chicken, 1 onion, 1 green and red, 15 garlic, 10 dried chilies, 2 grams of Sichuan pepper, and 1 ginger.

2 seasonings.

Salad oil, 2 tablespoons dark soy sauce, 1 tablespoon of pepper, 1/2 tablespoon sugar, 3 tablespoons of bean paste, 2 tablespoons of chicken essence, 1 tablespoon of monosodium glutamate, 1/2 tablespoon of aged vinegar, sesame seeds, red oil.

3. Method: Chop the chicken into small pieces, use dark soy sauce, pepper to taste, heat the oil temperature high, fry the chicken in the pan slightly, tighten the skin, and leak the oil.

Slice the onion and place it in the bottom of the pan.

Put oil in the pot, add ginger, garlic, dried chili peppers, stir-fry peppercorns until fragrant, add bean paste and stir-fry slightly, and add chicken pieces

Stir-fry a few times, stir-fry for about 3 minutes, add chicken essence, monosodium glutamate, sugar, aged vinegar, and stir a few times.

Sprinkle with sesame seeds, chopped green onions, drizzle with red oil and serve.