Chinese Food
Shandong Tengzhou spicy chicken
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In Beijing, for me, it's not a simple dish. It's more about nostalgia for the taste of my hometown, nostalgia for my hometown's old friends and respect for my hometown's hospitality. The size of the chicken is about 5 months. The weight is about 3 jin (with a hairy scale). The pepper should also be local thin skin pepper. The taste inherits the salty and fresh way of Shandong cuisine. It is also wrapped with strong spicy taste. It is worth mentioning that the spicy of this kind of fresh pepper will not make people angry. It's the taste. It's the memory of childhood. It's the strong human flavor of hometown. It's not a homely dish. It's more a dish for family gatherings. It's a dish for friends to eat when they get together. Every time when I go home, I miss being taken by my friends to a restaurant that is not luxurious but absolutely full of people. I want to order a spicy chicken, drink beer and talk about my life. I miss the family dinner every time I go home. Five families, nearly 20 people. Red wine, beer and white wine are all on. When I was a child, I talked about now
Cooking ingredients
Cooking Steps
Step1:Chicken must be minced into small pieces, convenient to taste; soak in cold water for 2 hours, change the water twice in the middle, and then drain the water.
Step2:Cut the pepper into small pieces. Cut the millet pepper into sections. Set aside.
Step3:Slice the scallion; pat the garlic; slice the ginger; break the dried pepper into sections.
Step4:Heat the oil in a hot pot. Put in the pepper and star anise. Fry them over low heat to make them fragrant and then fish them out.
Step5:Pour the chicken into the pot. Stir continuously over high heat until the water is dried.
Step6:Add in the scallion, ginger, garlic and dried chilli. Continue to stir fry until you can smell the flavor of scallion, ginger, garlic and dried chilli.
Step7:Add cooking wine. Continue to stir fry until all cooking wine evaporates.
Step8:Add rice vinegar. Or continue to stir fry. After that, you don't need to stir fry it all.
Step9:Add sugar. Continue to stir fry.
Step10:Then add the raw and old soy sauce in turn. Continue to stir fry.
Step11:After the chicken is colored, add a little hot water and simmer for 3 minutes.
Step12:When the soup is thick, add pepper, millet pepper and salt. Continue to stir fry until the pepper looks a little wilted.
Step13:Pour a little rice vinegar before pouring out the pot. Stir fry for a few times and turn off the heat. Add coriander.
Step14:Spicy chicken is out of the po
Cooking tips:1. There is no secret to this dish. The raw materials determine the taste. Therefore, the chicken must be free raised for about 5 months. It is about 3 Jin with the hair. The chili is also the local thin skin chili in Shandong. It is not only fresh and spicy, but also has the flavor of vegetables. Moreover, it will not catch fire. 2. The amount of oil used is about twice that of cooking. 3. When adding seasoning, be sure to pour it along the edge of the pot. 4. Be sure to stir fry constantly to prevent the pot from sticking. The whole process is very tired. So this dish must be full of the strong love of the cooks.
