Private spicy chicken
By FrankHoeger
Salty, fresh and spicy, the improved version is not fried.
Recipe Recommendations
- chicken appropriate amount
- mushrooms appropriate amount
- carrots appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- bell pepper appropriate amount
- pickled pepper appropriate amount
- ginger slices appropriate amount
- salt appropriate amount
- shisanxiang appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- steamed fish oyster sauce appropriate amount
- sugar appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Private spicy chicken
1
Cut the chicken into slices and blanch it in water.
2
Slice green and red peppers, cut red peppers diagonally, cut mushrooms into slices, and slice carrots.
3
Put oil in the pan and stir-fry the meat, stir-fry for a while longer, stir-fry all the water, and the skin will turn yellow. In this way, the frying step is omitted. Add dried bell peppers, pickled peppers, and ginger slices to stir-fry to create a fragrance.
4
Add sugar, thirteen spices, cooking wine, steamed fish soy sauce, stir-fry well and simmer for five to ten minutes. Cooking wine and steamed fish soy sauce are a little dry. The braising relies entirely on cooking wine and steamed fish soy sauce, which makes the meat very fragrant.
5
Add mushrooms and carrots and continue to fry. Add salt, add green peppers and red peppers, stir-fry until it is raw, add MSG.Private spicy chicken Make Tips
Postscript:
1. If you don't have these round little chilies, just use dried red chilies instead. This chili is an indispensable ingredient for the Spicy Chicken in our region; I looked for it for a long time.
2. You must stir-fry until the moisture is completely dry, otherwise the texture won't be good!
3. The entire stir-frying process should be done over high heat; this is a dish that requires strong heat. Only use low heat when braising the chicken. Since we aren't deep-frying it, the chicken needs to braise for a while to cook through.
4. Use a generous amount of cooking wine. If you use two tablespoons of steamed fish soy sauce, you need five tablespoons of cooking wine. Cooking wine tastes great with chicken. The chicken is braised to perfection using cooking wine, steamed fish soy sauce, and sugar, making it particularly fragrant and tender. Remember to braise for a longer time until the liquid is slightly dry, as adding the chilies marks the start of the quick stir-fry!
5. It is even better to substitute beer for the cooking wine, but only use beer if your family drinks it, otherwise you won't be able to finish a whole bottle.
6. For meat dishes that aren't too heavy, I generally like to use steamed fish soy sauce because it gives a nice color and is very savory. If you don't have it, use light soy sauce or a small amount of dark soy sauce! The general order for adding seasonings follows: wine, sugar, spices, vinegar, soy sauce, salt, MSG (chicken essence). You need to be flexible; not every dish requires adding all of these things. (This is how I do it; I'm not a professional, so please don't judge.)