Chinese Food
One chicken and two chicken with rattan pepper and white cut chicken
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Many years ago in Chongqing, my friend took me to a mountain to eat a chicken with double peppers. The chicken is full of spicy taste. The key is that the fragrance of green pepper makes me fall in love with green pepper. But the fresh green pepper outside Sichuan is very hard to eat. And the fried chicken is really on fire. Until one day I eat this rattan chicken, some places are called pepper chicken. I think this is the perfect combination of chicken and green pepper. This dish of chicken is treated in the same way as the Cantonese white cut chicken. It's just that the two kids in the family don't eat spicy food. It's more suitable to have one chicken and two chickens. I've seen a lot of people make white cut chicken at home. There is no problem in making chicken, but it can't reach the restaurant's level when dipped in ingredients. For this reason, I asked my Cantonese chef friend to get the right way. I hope that we can also eat authentic dip at home. Because the U.S. can't buy fresh green pepper, it uses the dry green pepper brought back from this trip. It will be almost in the end. But it's enough
Cooking ingredients
Cooking Steps
Step1:Sanhuang chicken wash, soak and remove bloo
Step2:Take a large pot and put the cold water over the chicken. Put in the scallion, ginger slices and cooking wine. Bring up the chicken to control the water in the chest, then put it in. Bring to a boil. Turn off the heat and simmer for 15 minutes. The time should be adjusted according to the size of the chicken. Use chopsticks to insert chicken legs without blood. You can also turn the pot to a low heat after boiling. If the water doesn't boil, boil it for 15 minutes without cover. Turn off the heat and soak it for 5 minutes. The second method is easy to maste
Step3:When stewing the chicken, press a heavy weight to avoid the meat not immersed in the water is not cooked.
Step4:Take a large basin and put it into ice water. Soak the chicken in water and cool it thoroughly. Then the skin of the chicken is smooth. Take out the chicken and brush the skin with chicken oil or salad oil. Then cut it into pieces for use.
Step5:Chaotianjiao, erjingtiao cut into chilli circles, scallion slices, garlic and ginger cut into piece
Step6:Mix with salt and chicken essence and marinate for 10 minutes. The hot pepper will taste better.
Step7:Put the oil in the hot pot. Put in the green pepper. Stir fry the fragrant green pepper. Don't fry it. Because there are too many green pepper when you don't like it. Take out half and pour it out. Put the other half in the bowl
Step8:Remove and heat the oil. I'll put in some green pepper oil. Make sure it tastes good
Step9:After turning off the fire, put the chili, garlic, ginger and the fragrant green pepper into the oil for a while
Step10:Immediately pour in chicken soup. You can use chicken soup. I use chicken soup that is better than chicken soup. Put in steamed fish and soy sauce, oyster sauce, salt, a little pepper and chicken essence. The salty taste should be heavier than usual to ensure the taste of chicken. Then put the chopped chicken into a soak for one to two hours to ensure the taste.
Step11:Blanch the chicken oil in hot water. Cook it for two or three minutes and wash it
Step12:Put chicken oil, onion, ginger and scallion in the pot and simmer over low heat. It's better to use purple onion.
Step13:It's fried. It's filtered and put into a container. It can be stored in the refrigerator and used slowly.
Step14:A small piece of ginger is peeled, crushed and cut into piece
Step15:Ginger powder, onion powder. Put in some salt and a little ginger powder (don't put if you don't like the taste of ginger). Pour in the hot chicken oil. Don't burn chicken oil too hot. Medium heat is OK.
Step16:The spicy and salty chicken with rattan peppers is delicious after cold storag
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Cooking tips:There are skills in making delicious dishes.
