Traditional Sichuan dish chicken

"Without a doctor's prescription, eat radish in winter and ginger in summer." Spicy chicken with ginger sauce, also known as hot nest chicken with ginger sauce, is a traditional dish of Sichuan cuisine. Ginger flavor was first used in cold dishes of Sichuan cuisine, such as ginger cowpea and ginger belly slices. But the cold dishes here are spicy and taste different. Generally used for simple meals in restaurants and banquets. Home cooking is very convenient, sour and delicious, and it is an essential food in summer.

Today, I'd like to share with you a local Sichuan dish, spicy chicken with ginger sauce. In order to make this dish well, most families will choose roosters as long as they don't want chickens that are too old. There will be seven or eight families cooking this dish in different ways. So I hope everyone will like my approach. Please see the following direct operation:

We wash half of the chicken bought in the market first, then put the chicken, onion, ginger and some peppers in a pot and cook them in cold water, and then cook some salt. Prepare seasoning when roasting chicken, wash onion, wash ginger, cut onion into sections, mash ginger, cut it into fine particles and break it with a cooking machine. This class is two and a half Jin, and the ginger is about two ounces. Knock off the floating foam in the chicken soup, turn it over and cook it over medium heat for more than 10 minutes, then turn off the heat and stew for about 10 minutes. After stewing, take it out and let it cool, then cut it into pieces with a knife and put it in a basin for later use.

Heat oil in a pan, the oil temperature is 40% to 50% hot, add Pixian bean paste, stir-fry red oil with low fire, add ginger and pepper, stir-fry with low fire for about half a minute, put the cut chicken into the pan, then add the freshly cooked chicken soup, boil with low fire for about two minutes, and then add half a spoonful of salt and one spoonful of sugar. Then add green onions, cook for another minute, stir-fry evenly, thicken and stir-fry evenly, and finally add 50 grams of balsamic vinegar, stir-fry evenly, and serve. This kind of hot nest chicken soup with ginger juice is red and bright in color, rich in flavor, with ginger and other seasonings in the acid, which is very popular with everyone.

Technical points

1. Soy sauce is another flavor without douban instead of sugar.

2. After the chicken is cooked, put the vinegar into the pot, which can not only highlight the sour taste of the vinegar, but also ensure the color of the dishes.