Spicy chicken

By VicentaLakin

Spicy chicken
autumn's coming. is winter still far? the heat of summer is still over the city, but the appetite is slowly opening. yeah, well, it's autumn. it's time to put on the autumn. seafood, white meat, of course, are the preferred, high proteins, low fats, and probably the ideal meat for many mms. spicy chicken, probably nobody likes it. it's full of hot peppers, oil and light, so hot, chicken and salty salsa, and a little sweet. the most interesting thing about eating chili chicken is looking for the pleasure, satisfaction and achievement of chicken in a bowl of chili. let the chopsticks flip right in the chili pile and find a little bit of chicken like a baby, as happy as a toy when you're little. that's the fun of eating chili chicken. if i really gave you a plate of chicken, i would have lost my joy in finding chicken from chili. the old man loves chili chicken because it's so spicy and salty and makes children want to eat it, because the chicken man loves chili chicken like a baby on a plate, because chicken and chili are the best women who drink it, and because chili beauty is a dish that their families love。

Recipe Recommendations

  • Chicken with bone 300g
  • dried chili 80g
  • peppercorns 30g
  • laojiang appropriate amount
  • garlic appropriate amount
  • chili powder appropriate amount
  • white sugar appropriate amount
  • salt appropriate amount
  • red oil appropriate amount
  • cooked sesame appropriate amount
  • cooking wine appropriate amount
  • onion appropriate amount

Steps for Spicy chicken

  • 1
    Get the raw materials ready in advance, the chickens cut to the tinkles, and the chili chickens are better made out of bone, so they taste more chewy and feel better (not like the chicken breast or the chicken leg) and say, "Dry peppers have ash on their surfaces, and in order to ensure the colour of the vegetables, wipe them with a towel."
  • 2
    Slice the onions, slice the ginger
  • 3
    Make chickens for 30 minutes with ginger chips, wine, onions, salt
  • 4
    i used three types of chili, two chili each, to make it colorful; bullet-head peppers, to make it sweet; indian peppers, to make it spicy at 50g, bullet-heads at 20g, indian peppers at 10g
  • 5
    The oil in the pot is so hot that the salty chicken goes down to the surface and says, "Leave the chicken warmer, you can make it shorter
  • 6
    We'll get the asphalt when the chicken surface blows to the gold
  • 7
    Garlic slit, old ginger sliced
  • 8
    Leave a little bottom oil in the pot, and put the cut chili and pepper in the pot and make the scent of the fragrance to the tiny brown red
  • 9
    Go down to ginger, garlic, chili sauce, go down to chicken
  • 10
    And then the white sugar, the salt and the fried
  • 11
    I'm gonna put red oil on it, and I'm gonna put on my sesame
  • 12
    A plate of salivating chili chicken is ready

    • Spicy chicken Make Tips

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