Chinese Food
Spicy chicken
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When I was studying in Chongqing, in front of the school was the martyr's tomb, and behind it was Geleshan. There is a place called three hundred stairs not far from Bai mansion and dregs cave in Geleshan. There are several Jue trees hundreds of years ago on the side of the road. They are very tall, strong and eye-catching. There is a small restaurant beside the tree. It specializes in selling spicy chicken. Later, it became popular in Chongqing. It was called the number one restaurant in Chongqing's Jianghu cuisine. However, this spicy chicken is not the spicy chicken. In traditional Sichuan cuisine, the spicy chicken is stir fried with pickled peppers or Pixian bean paste. The chicken is only oil, tender, delicious and not spicy. And Geleshan spicy chicken is crispy fried. It's made of a large number of dry pepper and red pepper. What's more, it focuses on the visual impact of peppers, the taste impact of straight hemp and spicy pepper, and the psychological temptation of finding chicken in the pile of peppers. Although Chengdu and Chongqing used to belong to Sichuan and Sichuan cuisine, their cooking methods are quite different. Sichuan cuisine is divided into shanghebang (Chengdu cuisine) in Chengdu and Leshan
Cooking ingredients
Cooking Steps
Step1:Boneless chicken leg. Sliced ginger. Sliced shallot.
Step2:Cut the chicken leg meat into 1.5-2CM square pieces. Add soy sauce, cooking wine, salt, ginger slices, pepper and mix well. Marinate for 25-30min.
Step3:Cut the dried peppers into small pieces. Put the rapeseed oil in the hot pot. When the heat reaches 50%, change to the gentle fire. Drain the peppers for 30 seconds.
Step4:Use a large fire to heat the chili oil to 10% heat. Fry the chicken. Deep fry until ginger. Remove and set aside for a while. Fry again. Drain the oil out of the pan for use.
Step5:Stir fry with scallion and ginger. Add sugar and fried chicken. Stir fry for 23 minutes. Add pepper and dried pepper. Stir over medium low heat for 2 minutes. When the oil in the pot is almost absorbed by the dried pepper, stir fry the sesame seeds and let them out of the pot.
Step6:Finished product drawin
Step7:Finished product drawin
Step8:Finished product drawin
Cooking tips:1. Sichuan erjingtiao is the best choice for dry pepper. Maowen Dahongpao is the best choice for pepper. Its spicy taste and fragrance are incomparable. Pepper and pepper can be added according to their own taste. However, in order to reflect the original flavor of this dish, the best finished product is to cover the chicken with pepper, rather than a few pepper and pepper in the chicken pieces. 2. The pure spicy chicken should be 8 points spicy and 2 points spicy (which is the reason why we choose the twig instead of the Chaotianjiao). If the spicy taste is too heavy, we should appropriately extend the time of the first oil pass of the dry pepper. 3. Chicken leg meat is the best choice for this dish. Chicken leg meat is smooth, juicy and elastic, with the best taste. It's best to get rid of the chicken leg. In fact, bone removal is very simple. Cut a knife or circle at the neck of the foot. Then cut a knife vertically at the thin part of the meat (that is, the position of the calf). Expose the leg bones. Peel the meat until the joint of the thigh is cut with a knife. But pay special attention to a toothpick bone beside the leg bone. It must be removed. No
