Practice of Zhanyigong Spicy Chicken

Spicy chicken is a traditional local food and belongs to Sichuan cuisine series. It is made of chicken as the main material, with onion, ginger, dried pepper, pepper, salt and other materials. It tastes spicy and delicious, the dishes are ruddy and shiny, and there are many ways to do it.

Today, I will share with you a recipe for spicy chicken, which is relatively simple in combination with our local taste. Friends who like this dish can collect it first and try it again when they are free.

First, let's prepare the ingredients:

Prepare half a Sanhuang chicken, put it in a pot, add clear water, and wash the blood on the chicken surface for later use.

First cut off the chicken wings and chop them into small pieces, then chop the remaining chicken into pieces of equal size and put them in a basin for later use.

Add 2 grams of salt to the pot for seasoning, 3 grams of pepper, 3 grams of cooking wine to remove fishy smell, and 5 grams of oyster sauce, grab it evenly with your hands and let it stand for 10 minute.

Let's prepare auxiliary materials:

A small piece of ginger is cut into ginger slices, and half an onion is cut into horseshoe slices, and they are put into a pot together.

Cut a few shallots into 3 cm long pieces and put them in a small pot.

Then grab a handful of fried peanuts and a proper amount of white sesame seeds for use.

Prepare a small pot, put a handful of peppers, a proper amount of dried red peppers, and add pepper according to taste.

Then add a proper amount of water to soak it, so as to avoid the capsicum and red dried capsicum from burning when frying.

10 minutes later, add a proper amount of corn starch to the chicken, grab it evenly by hand, and let the chicken be coated with starch evenly, which can better lock the moisture in the chicken and keep the nutrition of the chicken from losing.

After all the materials are ready, we begin the next operation:

Pour cooking oil into the pot, and when the oil temperature reaches 50%, add the mixed chicken pieces, and turn them constantly with a spoon to heat the chicken pieces evenly. Fry for about 5 minutes on medium fire, and then fry for 3 minutes on low fire to ensure that the chicken pieces are thoroughly fried and crisp to avoid being caught.

After 8 minutes, the chicken nuggets have been fried golden and crisp, and they can be fished up to control the oil.

Then pour Zanthoxylum bungeanum and dried red pepper into the colander, rinse with clear water twice, and control the moisture.

Add half a spoonful of cooking oil to the pot, pour in pepper and dried red pepper, stir-fry for a while, and stir-fry the fragrance of pepper and pepper.

Add onion and ginger until fragrant, then add chicken pieces, stir-fry on low heat for one minute, and let the chicken pieces and peppers mix together.

Remove the fire from the pan and start seasoning. Add 2g monosodium glutamate and 1g white sugar to refresh. Pour in onion, peanuts and white sesame seeds, stir fry quickly for 30 seconds, then turn off the heat and put them on a plate.

Ok, here, this spicy chicken with unique flavor and spicy appetizer is ready. Try it at home if you learn it.

Use the following ingredients and seasonings.

Ingredients: Sanhuang chicken

Seasoning: salt, cooking wine, oyster sauce, monosodium glutamate, sugar.

Accessories: ginger, onion, onion, pepper, dried pepper, white sesame, peanut and pepper.