"Ma Spicy Chicken" is a famous dish in the century-old restaurant "Yulou East" in Changsha, Hunan Province. It was founded in the Tongzhi Period of the Qing Dynasty and is a representative dish in Hunan cuisine.
In my country's Hunan Province, due to its geographical location and humid climate, most people like to eat peppers and ginger, so spicy vegetables account for a large proportion of Hunan cuisine.
"Spicy Chicken" is a typical representative of Hunan cuisine. The spicy, spicy and fragrant taste of this dish can best reflect the tastes of people in Hunan. Since its inception, this dish has been deeply loved by Hunan people. Today, we will make the most representative dish in Hunan cuisine,"Ma Spicy Chicken".
In the past, when making the dish "Ma La Zi Chicken", whole chicken was usually used. Now, because the divided chickens supplied on the market are easy to use, many restaurants in Hunan mostly use chicken legs to make it. The main recipe for this dish is as follows;
Spicy chicken
By GwenJast
Recipe Recommendations
- chicken legs 一只 350 grams
- green pepper 30 grams
- red pepper 30 grams
- dried chili 4 grams
- pepper 5 grams
- minced garlic 20 grams
- salt 2 grams
- white sugar 10 grams
- MSG 2 grams
- vinegar 10 grams
- soy sauce 10 grams
- sesame oil 5 grams
- water starch appropriate amount
- cooking oil appropriate amount
Steps for Spicy chicken
1
Remove the bones from the chicken leg, then cut the boned chicken leg into dices.
2
Make diced chicken into pulp, sprinkle MSG and salt into it, add appropriate amount of Shaoxing wine, and add appropriate amount of wet starch.
3
Grip evenly with your hands repeatedly and marinate for 10 minutes.
4
Blend the bowl and thicken; first add salt, monosodium glutamate and white sugar.
5
Add the right amount of vinegar, and then add a little soy sauce.
6
Add a few drops of Shaoxing wine, add appropriate amount of water starch and stir well.
7
Finally, pour the minced garlic into the sauce and set aside.
8
Heat the frying spoon over heat, add appropriate amount of cooking oil, add pepper and dried pepper and stir-fry.
9
After stir-frying the pepper and pepper until the fragrance is fragrant, add the diced chicken and stir-fry. After frying the diced chicken until it changes color, add the ingredients and stir-fry.
10
Stir well, cook into a bowl to thicken, then use high heat to quickly stir well.
11
After gelatinizing the sauce, add a few drops of sesame oil and stir well.
12
After dripping sesame oil and frying well, you can take it out of the pan and plate, and the operation is complete.Spicy chicken Make Tips
Characteristics of this dish: The color is oily and colorful, the aroma of pepper is strong, the diced chicken is smooth, tender and delicious, the taste is salty, fresh and spicy, the cooking requires firepower, and the characteristics of Hunan cuisine are outstanding. Warm tips: 1. To make this dish, you can choose chicken legs or bone the whole chicken. 2. When chopping chicken with skin, it is better to have the same size as possible and evenly distributed diced chicken. 3. When frying this dish, we must pay attention to the use of firepower, speed, and taste salty, slightly sour, slightly sweet and spicy. Only by blending the bowl and seasoning, can the flavor of Hunan cuisine be highlighted. One of the representative dishes of Hunan cuisine,"Ma Spicy Chicken", is ready. This dish has outstanding color, taste, taste, and taste. It tastes very good for your reference!