The taste of spicy chicken has known that it is quite domineering. The fun of eating spicy chicken is not only the spicy taste, but also the fun of looking for chicken from many peppers.Although the spicy chickens that many people eat are Sichuan or the Chongqing version, there are still several kinds of hot chicken practices.
The practice of spicy chicken: Zaozhuang Spicy Chicken
1 ingredients prepare 1 chicken, 100 grams of dried chili, 2 pieces of ginger, 10 petals, 10ml of rice wine, 10ml of old sauce, 5 grams of salt, 50ml of oil, 300ml of clear water.
Method step 1. Add an appropriate amount of hot water to the pot. After boiling, add dried peppers. After boiling, turn it into low heat and simmer for 10 minutes.
2. Wash the chicken and cut into small pieces of about 2 cm for use. A piece of ginger and 5 garlic are crushed together with the pepper and put it in the mixer to shatter;
3. Heat the oil in the pan, put it in 50 % for a break, and cook it for 5 minutes on low heat, and keep stirring until red;
4. Then pour the chicken nuggets, stir -fry the water on high heat, and then add rice wine, old sauce, salt, ginger slices, water and remaining garlic;
5. After the high heat is boiled, turn it into low heat and slowly boil for 1 hour, stir more from time to time, and wait until the water is dry.
Xiao Tie is wet compared with Chongqing, and Chongqing is dry.
The practice of spicy chicken: Chongqing Spicy Chicken Chicken
1 ingredients are prepared, green pepper, Xiaomi spicy, green onion ginger and garlic, appropriate amount of peppercorns, old soy sauce and raw soy sauce, a little potatoes.
Method step 1. Wash the chickens and chop it into small pieces, cut the green peppers, and Xiaomi spicy shear segments;
2. Cut the green onions, flat garlic, slices of ginger, chicken nuggets, and need to be used;
3. Small oil in the pot, add peppercorns, stir -fry the green onion ginger and garlic, then pour the chicken nuggets, add the old soy sauce color;
4. Then add an appropriate amount of water to the pot, put in raw soy sauce, add millet spicy, and cover the pot for a while;
5. Stir -fry, add green peppers when chicken nugget 9 mature, stir -fry until they are cooked and collect the juice, and season.
The practice of spicy chicken: private room spicy chicken
The ingredients are prepared 650 grams of chicken, 300 grams of dried pepper, 15ml of old sauce, 5 grams of salt, 15 grams of white sugar, 10 grams each of green onion ginger, 30ml of cooking wine, 100 grams of peppercorns, 200 grams of watercress hot sauce, 15 grams of white sesame seeds, peanuts are 30 gray, 30 peanuts are broken 30G, oil 500ml.
Method step 1. Put an appropriate amount of water in the pot. After boiling, add 150 grams of dried peppers, cook slowly for half an hour, remove the pepper and drain and chop it;
2. Heat the oil in the pot to 60 %, then pour it in chili, put it in Douban sauce for 20 minutes, and shovel from time to time;
3. Then add 60 grams of peppercorns, heat the heat for 15 minutes, turn off the heat, take red oil filtering residue;
4. After washing the chicken, cut the small pieces, add the old soy sauce, sugar, cooking wine, ginger, green onion, salt and marinate for 20 minutes;
5. Heat the red oil for medium heat, pour the chicken nuggets when it is burned to 60 %, and fry until no water steam. Put 150 grams of dried dried peppers and the remaining 40 grams of peppercorns;
6. After frying the incense in the small fire, remove the drain oil and put it in the pan, add a little red oil in the wok, stir -fry the peanuts and white sesame seeds and stir -fry it in the dish.
Tips can be eaten many times after making red oil. The fried process needs to be careful to avoid frying.
The practice of spicy chicken: Sichuan flavor spicy chicken
The ingredients are half of the native chicken, the ginger slices, raw soy sauce, oil, peanut rice, dried pepper, a little white wine, the right amount of cooking wine, cumin powder, chicken essence, garlic, white sugar, peppercorns, appropriate amount.
Method step 1. Chop the chicken into a relatively uniform piece, add raw soy sauce, salt, sugar, cooking wine and edible oil to mix well for a while;
2. Boil the water in the pot, pour the chicken after the water is boiled, add white wine after boiling, cook again, remove, wash and dry it;
3. Put the cold oil in the pot and fry the peanut rice until 8 mature and remove it. Put the bottom oil in the pan and fry the chicken until golden and slightly focus;
4. Stir -fry the dried chili segments and peppercorns in the pan again. Stir -fry the scent of low heat and add ginger slices and garlic slices;
5. After frying, pour chicken nuggets, add a little cooking wine, pour the fried peanut rice, sprinkle a little peppercorns, cumin powder, a little salt and chicken essence to get out of the pot.
There are a lot of dried peppers eaten here, so I have to prepare enough.

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