This can definitely make people drool-sour, fragrant, sesame, spicy, and fresh. Looking at this picture, I almost drool ~
The delicious aroma of chicken is fully released when cooking slowly on low heat. The pickled cabbage becomes tender and tender. The pickled cabbage absorbs the meat aroma and delicacy of the chicken. It is then poured with the boiled red oil. The sizzling sound is already fragrant when it sounds. The salivary glands are absolutely stimulated. The taste buds are immediately stimulated with the sourness and spiciness. That taste makes people want to cry ~
Sour and spicy chicken pot
By SkylarTorp
Recipe Recommendations
- sauerkraut appropriate amount
- Jiang appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- oil appropriate amount
- cooking wine appropriate amount
- Pi County bean paste appropriate amount
- pepper appropriate amount
- white sugar appropriate amount
- hot and sour
- pot
- an hour
- senior
Steps for Sour and spicy chicken pot
1
Put the whole chicken in hot water and blanch it slightly, remove it and chop it into pieces of the right size. Wash the pickled cabbage and cut it into thin threads. Cut the green garlic into sections, slice the ginger into slices, and break off the dried peppers for later use.
2
Put a proper amount of oil into the pan, wait until the oil temperature rises slightly, add the green garlic segments and ginger slices and stir-fry them slightly over low heat, then add dried peppers, pepper, and star anise, and continue to stir for a while until the aroma wafts out.
3
Add the shredded pickled cabbage and stir fry for a while.
4
Add the chopped chicken and continue to stir until the chicken changes color.
5
Over high heat, add appropriate amount of cooking wine and continue to stir fry.
6
Add a small teaspoon of sugar and pepper to taste, then add appropriate amount of hot water to boil.
7
Transfer the above ingredients to a casserole, simmer the soup on low heat, and dry the chicken until it is done, about half an hour.
8
Add appropriate amount of oil in the pan, cool the oil, add a large teaspoon of Pi County bean paste, and stir-fry the red oil over low heat. Then add the dried peppers and pepper and saute until fragrant, remove the dried peppers and pepper, and then pour the hot oil on the cooked chicken while it is hot.Sour and spicy chicken pot Make Tips
1. The biggest fear of chicken dishes is that the chicken will grow stale during the long time of cooking. Many people blanch the chopped chicken in hot water before cooking it to remove the blood foam from the chicken, but this practice is often the reason why the chicken becomes stale. Because the meat quality of chicken is more tender than ordinary meat, after blanching, the surface protein of the chicken will quickly solidify when exposed to heat, which will cause the chicken to become stale during the next cooking process. In fact, to make the chicken cook for a long time, it is to stir-fry the chicken directly without blanching it. However, the dirt and blood foam on the surface of the chicken cannot be removed completely, and foam will appear after cooking, affecting the taste and appearance of the dish. In order to solve this problem, I figured out a solution myself, which is to put the whole chicken in boiling hot water to be slightly scalded, and immediately take it out after seeing that the skin has changed color. At this time, change the chicken into pieces of the right size. Because the whole chicken is processed in this way, there is less direct contact between the chicken and hot water. Most of the chicken is still raw, and the blood foam on the surface can be fully removed. The meat produced in this way is also very tender. 2. Sauerkraut itself already has a salty taste, so don't add additional salt. 3. Adding the right amount of white sugar can neutralize the overall taste and taste more delicious. 4. Pay attention to the frying bean paste must be cooled and put into the pan, so that the red oil can be stir-fried quickly. If the oil is hot and then stir-fried, it will not only be easy to fry the bean paste, but also difficult to produce the red oil. When frying, use low heat to avoid frying. 5. Remember to add hot water to prevent the chicken from getting stale.