There are various ways to make chicken, but I still like it dry fried and delicious, especially when it is made with chicken and paired with spicy ingredients. It is delicious and goes well with rice.
My favorite recipe is "spicy chicken". This dish would seem too spicy if it was cooked with Sichuan cuisine. People living in the north generally couldn't accept it. Most of them like the slightly spicy taste. I generally don't like to stir-fry this dish with chicken breast meat. The chicken breast meat looks too dry and tastes bad. If it is stir-fried a little too much, it will taste bad!
Don't put a drop of water in making "dry-fried spicy chicken with black pepper". You must use the whole chicken to stir-fry the meat to make it fragrant. The whole chicken should be made of bamboo shoot or chicken. On the one hand, it is easy to cook and on the other hand, it tastes good.
My method of making it is completely different from that of Sichuan cuisine. Sichuan cuisine contains spicy rice and Pi County hot sauce. Although it tastes spicy enough, it lacks aroma! Below, I will introduce my private dish to my friends for your reference!
Spicy chicken with black pepper
By EmelyStanton
Recipe Recommendations
- broilers 一只900 grams
- white sesame 5 grams
- green onions 20 grams
- ginger 20 grams
- garlic 20 grams
- green pepper 50 grams
- red pepper 50 grams
- yellow pepper 30 grams
- pepper 2 grams
- dried chili 3 grams
- soy sauce 15 grams
- yellow wine 15 grams
- oyster sauce 20 grams
- cooking oil appropriate amount
Steps for Spicy chicken with black pepper
1
Chicken, dried fermented bean, dried peppers, pepper, cooked peanuts, white sesame seeds, green onions, ginger, garlic, green peppers, red peppers, yellow peppers, soy sauce, rice wine, oyster sauce, cooking oil.
2
First cut the green onions into chopped green onions, and chop the ginger and garlic.
3
Cut the dried peppers into sections with scissors for later use.
4
Crush the peeled and cooked peanuts with a knife surface, and press each peanut into coarse grains, not too thin.
5
Use a knife to make a vertical cut along the bone seam on the back of the chicken and feel the blade touches the bone.
6
Draw a knife on the shoulder of the chicken to cut through the joint and connect it to the northern scratch.
7
Then draw a knife along the bone on the chicken's chest, connecting the knife edge to the knife edge on the shoulder.
8
After slicing the back, shoulders and chest with a knife, lift the chicken wings with one hand and tear them in the opposite direction. Half of the chicken meat and legs can be removed from the chicken bones.
9
Tear off both sides according to this method, and then remove the leg bones and wing bones. Remove the leg bones and wing bones. Draw a knife along the bones, and then use the blade to scrape the fascia. The bones can be removed with one tear.
10
Cut the chicken boned meat into 1.5-2 cm pieces for later use.
11
Stir fry the spicy ingredients; put a little oil in the pan and stir-fry the pepper first. Be sure to stir-fry the pepper thoroughly to create a fragrance.
12
After frying the pepper, add the minced garlic and stir-fry until the minced garlic is slightly yellow, add the dried fermented bean sauce and stir-fry.
13
Stir fry the fragrant and dried fermented soybeans, add the dried peppers and stir-fry.
14
Stir fry the dried peppers slightly to change color to give them a fragrance, add chopped peanuts and white sesame seeds and stir-fry.
15
Stir fry sesame seeds and chopped peanuts until fragrant, and finally add chopped green onion and chopped ginger and stir fry. After frying, pour out for later use.
16
Heat the pan, leave the base oil to heat, add in the chicken nuggets and stir-fry over medium heat.
17
Stir the chicken nuggets clean, add rice wine and stir well after there is no popping sound of water and oil in the pan.
18
Pour in soy sauce and oyster sauce and stir-fry over high heat until the soy sauce and oyster sauce are evenly adsorbed on the chicken nuggets, but do not fry.
19
Stir fry until it dries, add colorful peppers and stir-fry.
20
Finally, pour in the mixed spicy ingredients that have been stir-fried beforehand.
21
Stir fry the spicy ingredients well and serve on the table.
22
The spicy chicken has a very strong taste, and it is good to drink and eat.Spicy chicken with black pepper Make Tips
Characteristics of this dish: colorful colors, rich aroma, tender and smooth chicken, delicious and slightly spicy, accompanied by food and alcohol, and very delicious. Warm tips: 1. You must master the essentials of chicken bone removal. Make a knife on the back, shoulders and chest. Three knives must be connected. The mouth is deep to the bone to cut the fascia. Pull down on the shoulders to remove the bone. Remove the leg bones and wing bones, use a knife along the bones to cut the fascia, use the blade to stick to the bone and scrape it through to separate the bones on one side, use the rear end of the blade to hold the chicken bones, and tear them with your hand to remove the bones. 2. When frying spicy ingredients, place the pan in order, master the heat well, and stir-fry until fragrant rather than burnt. 3. This dish should always be stir-fried dry. The water on the skin of the chicken itself should be stir-fried completely. Never add water to the soup. In this way, the dish will have a strong taste and achieve spicy and dry aroma.