How to make spicy chicken nuggets The most authentic recipe trick

Spicy chicken nuggets, the degree of spiciness, can be adjusted according to personal taste, but if you want the color to be more ruddy and good-looking, it is not enough to only put bean paste, you also need to add a seasoning, the color is more beautiful, and the taste is more fragrant.

Spicy chicken nuggets] Prepare the main ingredients: 2 chicken thighs 700 grams, 4 green garlic roots.

Prepare auxiliary ingredients: 12 grams of dried chili pepper, 8 grams of Sichuan pepper, 4 cloves of garlic, 10 grams of minced ginger, 2 slices of ginger, 10 grams of chopped green onion, 1 spoon of chili noodles, 2 spoons of Pixian bean paste, 1 spoon of Sichuan pepper oil, 2 spoons of Weijixian soy sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine, half a spoon of sugar, 4 grams of salt, vegetable oil.

Production process: Step 1: Prepare the ingredients: rinse the chicken thighs; Remove the roots of the green garlic, peel off the skin, pinch off the old leaves, soak in water and wash; Prepare dried chili peppers and peppercorns.

Step 2: Chop the chicken thighs into pieces, soak in water for 5 minutes, change the water, wash and control the water for later use; Peel the garlic and pat it flat and finely chop; Cut the garlic into pieces about 2 cm wide.

Step 3: Add water to the pot, add cooking wine, 2 slices of ginger, and chopped chicken pieces. After boiling, skim off the foam, continue to cook for 5 minutes, then turn off the heat, remove the chicken pieces and set aside.

Step 4: Heat the wok and put vegetable oil, the oil temperature is 4 into a hot, and the dried chili pepper and Sichuan pepper are fried to change color.

Step 5: Add Pixian bean paste and dried chili noodles, change the heat to low and slowly boil out the red oil. Production points: If you want the chicken nuggets to look good, in addition to the bean paste, add dried chili noodles and boil it out of red oil, which is not only more ruddy, but also has a strong aroma of chili oil.

Step 6: Add chopped green onion, minced garlic and minced ginger and stir-fry until fragrant.

Step 7: Add the chicken pieces with controlled moisture and stir-fry over high heat.

Step 8: Add the water that has just been submerged in the ingredients; Start seasoning: Add oyster sauce, soy sauce, sugar, salt; After boiling, change to medium heat and cook for about 15 minutes.

Step 9: If there is still a little soup left, add green garlic and pepper oil, stir-fry evenly, then turn off the heat and put on a plate.

1 The finished dish is spicy and fragrant, and the chicken is soft and delicious, and it is very flavorful.

2 Pixian bean paste, oyster sauce, and extremely fresh soy sauce all have a salty taste, and salt should be spared.

Ingredients. <>

Drumstick. 1 pc.

Accessories. Salt to taste.

Pepper to taste. Cooking wine to taste.

Ginger to taste. Light soy sauce to taste.

Sichuan peppercorns to taste. Star anise to taste.

Garlic to taste. Pepper to taste.

Vinegar to taste. Appropriate amount of white sugar.

Appropriate amount of chicken bouillon. Preparation of spicy chicken nuggets.

Chop the chicken thighs into small pieces, add salt, light soy sauce, ginger, Sichuan pepper, vinegar, and cooking wine to marinate to taste.

Heat the oil in a pan, fry the marinated chicken pieces until the chicken pieces come out of the oil, remove and drain the oil.

Use the remaining oil in the pot to stir-fry the ginger and garlic until fragrant. Then add an appropriate amount of chili pepper, Sichuan pepper, and 2 star anise and stir-fry until fragrant.

Pour in the drained chicken pieces and stir-fry, add light soy sauce, vinegar, sugar, add a bowl of water, the amount of water is just over the chicken pieces.

After the heat boils, turn to low heat, and cook until the fragrance is overflowing, then turn to high heat to drain the water.

Add a little chicken essence, pepper to taste, remove from the heat and serve.

Preparation of spicy chicken nuggets. Ingredients: three yellow chicken, green onion, ginger, garlic, chili noodles, pepper noodles, thirteen spices.

Steps: 1. Cut half a chicken into chicken pieces, marinate the chicken with 1 tablespoon of salt and 1 tablespoon of rice wine for 10 minutes.

2. Add the salted chicken, fry over medium heat for 5 minutes, and fry until the chicken is cooked through, and the chicken skin is a little sugary.

3. Add green onions, ginger and garlic and stir-fry until fragrant.

4. Add the prepared mixed chili noodles, Sichuan pepper noodles and thirteen spices, and stir-fry on high heat for 30 seconds to make the chili peppers fragrant and make each chicken piece dip in the seasoning.

5. Turn to low heat and simmer for 3 minutes to fully absorb the flavor of the chicken.

6. Remove from the pan and sprinkle with chopped shallots.

The most authentic spicy chicken nuggets are made as follows:Tools Ingredients: half a rooster with a hemp cavity, 2 green peppers, 1 string of green peppers, 2 dried chili peppers, 5 slices of ginger, 1 tablespoon of bean paste, 1 teaspoon of sugar, 15 ml of sesame oil from flax commune, 50 ml of rice wine, 1 gram of salt, 5 grams of dark soy sauce, 10 grams of light soy sauce, 5 ml of rattan pepper oil.

1. Cut the hemp rooster into pieces, rinse and soak it several times with water to remove the blood, so that there will be no blood foam when it is fried.

2. Add dark soy sauce, light soy sauce, pepper and a pinch of salt.

3. Rub evenly and marinate for 30 minutes.

4. Put oil in the pot, add dried chili, pepper and ginger slices and stir-fry until fragrant.

5. Add the chicken pieces and fry until they change color, then add a little sugar.

6. Add the bean paste, put the bean paste aside and stir-fry.

7. Add the rice wine, then fry the bean paste until it is red, and then fry it evenly with the chicken pieces.

8. Add half a bowl of boiling water and bring to a boil over high heat, turn to low heat, cover and simmer for 15 minutes.

After a few minutes, leave the lid uncovered and turn on high heat to reduce the juice.

10. When the juice is about to dry, put in the green pepper pieces, stir-fry, and drizzle with rattan pepper oil to get out of the pot.

11. The most authentic spicy chicken nuggets are ready.

Tools Ingredients: Hu Mo block chicken, garlic, ginger, gossip, hot pot base.

1. Clean the chicken, chop it into small pieces, and blanch it in a pot.

2. Scoop up and rinse the chicken well.

3. Remove the oil from the pan, add the green onion, ginger, garlic and spicy hot pot base and stir-fry until fragrant.

4. Put the chicken and stir-fry for a while, then add the cooking wine, light soy sauce and dark soy sauce and stir-fry well.

5. Pour in an appropriate amount of water, bring to a boil over high heat, turn to medium heat and cook for an hour.

6. Sprinkle salt and stir well, drain the soup over high heat, and then you can travel to the pot.

Make authentic Chongqing spicy chicken nuggets.

Seasoning: This is the main seasoning used in this dish, don't overdo it, the amount has been halved due to the cost.

Ingredients: 1 whole chicken or 1 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.

Spicy chicken nuggets.

Ingredients: 1 chicken (about 1 pound), 1 tablespoon chili oil, 1/2 teaspoon Sichuan pepper powder, 2 green onions, 3 to 4 slices of ginger, 1/2 teaspoon wine, 1/2 teaspoon salt, 2 tablespoons soy sauce, 1/2 tablespoon sesame oil.

Method: Remove the gizzard and chicken heart in the chicken belly.

Boil water in a large pot, submerge the chicken in the water, cook for 15 minutes, remove it, and after it cools, cut it into medium pieces, enlarge the bowl.

Mix 2 tablespoons of soy sauce, wine, salt, monosodium glutamate, minced green onion, minced ginger, Sichuan pepper powder and chili oil into the chicken and serve.

Steps. Step 11 of the Northern Spicy Chicken NuggetsFirst, put salt, green onion, ginger and garlic in the chicken pieces and marinate them for 5-10 minutes, put the peppers in the pot, stir-fry, turn off the heat after the taste of the peppers is fried, and crush the peppers.

You can use a rolling pin - self-invented method) small red pepper cut without seeds. Put more, at least 10 or more, otherwise it will not be spicy.

Step 22 of the preparation of the Northern Spicy Chicken Nuggets**, put in oil (although the actual consumption of oil is not much, but it is necessary to put a lot, because you can't put water later, if you don't have enough oil, it will stick to the pan).

When it is hot, add the chili pepper, stir-fry until fragrant, add minced garlic, and then stir-fry until fragrant. (It's not so much fried as fried).

Step 33 of the Northern Spicy Chicken NuggetsAfter the garlic is fragrant, add the pressed pepper powder and cumin.

Stir-fry twice, pour in Pixian bean paste and sugar, stir-fry and stir-fry, and add monosodium glutamate and salt when the oil is red. Add the chicken pieces and sauté for minutes. (Hint: the watercress itself has a salty taste, and the chicken has also been marinated, so the salt should be less or no salt).

Step 55 of the Northern Spicy Chicken NuggetsFinally, add some oil, haha out of the pot!!