Spicy chicken
By VicentaLakin
Spicy chicken is a well-known river and lake fermented chicken in Hong Kong, also known for its name. Dry peppers are not the main source, and they are an adequate expression of the “heavy” character of the chef. The taste is more distinctive when carefully refined by the Pakistani cloth chef, who is so bright, soft and spicy. The salty fragrance, with a little sweetness, is a delicious dish that can hardly be forgotten. Spicy chickens are famous for fast fried and fresh. It is particularly important to make this dish with oil and fire, which is the only way to keep chicken fresh。
Recipe Recommendations
- chicken legs in 1
- Jiang 6 tablets
- onion 1 segment
- cooking wine 1 tablespoon
- dried red pepper of 20
- pepper 20 grains
- Green pepper 15 capsules
- geranyl 5 pieces
- aniseed one
- cinnamon 1 small piece
- garlic 3 petals
- cooked sesame appropriate amount
- soy sauce 1 teaspoon
- salt 2g
- white sugar appropriate amount
- green pepper appropriate amount
- white pepper appropriate amount
Steps for Spicy chicken
1
Three chicken chickens have their legs cut to the size of their fingers and can go to bone and skin cut into small quadrilaterals (mostly I'm lazy, I don't go to skin or bone, and this dish has been made many times, and every picture is incomplete)。
2
The size of the finger section (about 1.5 cm)。
3
Preparation of ingredients: Onions, ginger, garlic, chili, dry chili, seed cut in small fractions. Sesame cooked。
4
Add onions, ginger chips, peppers, a small spoon of raw smoke, a large spoon of wine, 2 grams of salt, a little glucose, and a little pepper. It's 15 minutes by scratch。
5
15 minutes to pick up onions of ginger. After a spoonful of sodium and a little spoonful of oil, this step is mainly directed at skinless chickens. You can add it or not。
6
250 grams of peanut oil heated to 180 degrees (80%). Down into the chicken. The fire explodes, and when the bubbles from the water are reduced, they are recovered quickly. This time is shorter. It can't be blown up for long, and if the chickens lose their water, they don't taste well. (It is also the practice to burn the water in two separate periods, and to burn it with a little wine before the second
7
After the first blow. Show a little yellow。
8
Keep heating the pan. When the oil gets hotter, the chickens go down. The chicken clot quickly becomes golden, quickly recovered。
9
The frying pan is first fragrance, then the ginger and garlic。
10
Then it goes down to the dry chili and the fragrance. All the fire, the scent. But chili can't be fried。
11
It's a fast-fried piece of chicken. A small amount of vanilla powder, sugar and curing sesame is then spilled。
12
Spicy chickenSpicy chicken Make Tips
1. The chicken must be salted when it is salted, as it is difficult to enter the salt after the frying, and the later salt can only be soaked on the surface of the chicken. Two or two fryings will make the surface so delicate that it is oil-efficient and quickly coloured that it will cause too much loss of moisture if it continues; three, dried chili, pepper, eight horns will have to be served with a little fire, and the scent will have to come out。