Fragrant and spicy, what are the classic chicken practices in Sichuan cuisine?

Generally, I like stewed soup when I eat chicken at home, not to mention the light taste, and the nutrition is very good!

But in the restaurant, there will be a difference, you have to make a completely different taste from the family, otherwise who will come to you?

That's why restaurants have a lot of chicken practices! Steamed, fried, fried, roasted, stewed, fried, stir-fried, spicy, spicy, etc., the methods and tastes are very varied!

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.

Our Sichuan chef cooks spicy chicken, and generally uses peppercorns, chili peppers, bean paste, and hot pot bases.

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!

In fact, it is spicy chicken, first cut the chicken into dices, then marinate it with starch and cooking wine, put it in a pot and stir-fry, add some bell peppers, and then put some sauce on it, stir-fry evenly.

For example, spicy chicken, cut the chicken into small pieces, marinate to taste, then fry it in a golden pot on both sides, add green onions, ginger and garlic to stir-fry until fragrant, then add the bean paste hot pot base and stir-fry evenly, then add the fried chicken, then add dried chili, Sichuan pepper, chicken essence, salt, light soy sauce, sesame and stir-fry evenly to get out of the pot.

Spicy chicken, braised chicken, stir-fried chicken, etc., my personal favorite is spicy chicken, prepare the ingredients, cut into cubes, and then put them in the pot to add the appropriate amount of condiments and sauces, stir-fry evenly, and wait until the food is ready after the pot, it is very delicious, and it is also very nutritious.

Put oil in a pot, add Sichuan pepper, black bean sauce, dried chili, garlic slices, ginger shreds and stir-fry until fragrant, then add the chicken and fry until the skin and meat are tight; Then add Sichuan pepper oil, sesame oil, light soy sauce, dark soy sauce and salt, continue to stir-fry for 10 minutes, and then serve.

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!

Making saliva chicken is divided into three parts, the first is to boil the chicken, the second is to make chili oil, and the third is to prepare the red oil sauce. Chili oil; When you buy a whole chicken, you must buy a young rooster, and you mistakenly buy it as not an old hen. Chili oil mainly includes star anise, cinnamon, bay leaves, grass fruit, kaempfera, etc., and star anise, cinnamon, bay leaves are enough.

We should add some ingredients, such as Sichuan pepper, monosodium glutamate, salt, these ingredients can be made, especially smooth and tender, and especially good.

In Sichuan, talking about spicy chicken can be regarded as a dish that everyone likes to eat very much, because people in Sichuan and Chongqing are very fond of chili peppers, and they also have a heavy taste. I've eaten spicy chicken very repeatedly outside, but it's not authentic! Sichuan's spicy chicken is very special, the chicken will be made very spicy and crispy, and it can actually make a good taste at home, just grasp some skills, and I, an authentic Sichuan person, will begin to hand you the standard practice of spicy chicken, are you ready!

First of all, we have to prepare the ingredients for making spicy chicken in advance, first buy some of the freshest chicken wings, some green onions and ginger slices, garlic, sesame pepper and Chaotian pepper, salt and five-spice powder, light soy sauce and a small amount of rice wine.

Let's boil some hot water for later use, and then go to solve the chicken wings, to remove the chicken thigh meat with a knife, deboning it, in fact, you can also choose to buy chicken breast, which is also more convenient, but the meat quality will be worse than the chicken thigh, and the chicken thigh meat tastes very good, so tender. At this moment, everyone washes the meat with hot water, and remember to rinse it several times, using the meat that has been washed and cut into small pieces.

Take a clean and tidy small bowl, put the meat that has just been cut into the small bowl, add some salt and five-spice powder, then put in a small amount of rice wine, cut the ginger slices into pieces and put some in, mix the mushroom beef with enough and stir evenly, cover the bowl buckle with a fresh-keeping bag, and freeze it in the freezer for three or four hours to ensure that the mushroom beef has a stronger flavor.

Now let's prepare some seasonings in advance, cut the ginger slices into minced pieces, cut the green onion into small pieces, and cut all the garlic into minced pieces, heat the vegetable pot first, pour slightly more oil than usual into the pot, turn on the simmer, put the marinated chicken thighs into the pot and fry them, you must remember to stir during the frying process, otherwise it will stick to the pan or fry the chicken. When all the chicken starts to turn orange, you can take it out, and take out some of the oil from the pan.

Just leave a little in the pot, at this moment put the garlic, dried chili pepper and pepper into the remaining pot to fry the fragrance, and when the aroma comes out, pour the chicken thigh meat into the pot and stir-fry, after frying, sprinkle a layer of sesame seeds on the surface, the pot is really fragrant! Remember to stir more when cooking chicken thighs, the spicy chicken made by mushy is very difficult to eat, affecting the taste, Chaotian pepper can be put more appropriately, it will be more flavorful.

The method of making is to heat the oil, put the chili pepper into the pot and stir-fry, and when you smell the fragrance, then put the chicken into the pot, then pour in the dark soy sauce, pour in the light soy sauce, add the salt, add the chopped green onion, coriander, stir-fry evenly, cover the pot and simmer for 15 minutes.

Prepare the chicken thighs, add salt, five-spice powder, rice wine, and ginger slices, marinate for 30 minutes, fry the chicken, put green onions, ginger and garlic in the pot and stir-fry, put some oil, then add the garlic paste and stir-fry, and dried chilies, after stir-frying, sprinkle a layer of sesame seeds, and it is ready.

This is done by cutting the chicken into small pieces and removing the bones. Put it in a pot, heat the oil, add a certain seasoning to taste, and then put some chopped pepper and chili powder to fully season. Reduce the juice on high heat, and it's done.

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.

Spicy chicken, palace tyrant chicken, saliva chicken,

Chickens. You can do whatever you want hehe.