Chongqing Chicken
By VicentaLakin
The most specialty that comes back from Chengdu's trip is all kinds of pepper, pepper and sauce. Sichuan's chili and jalapeño really tastes good, with a dry chili pan full of cuisine. It's really hot for cooking fish and spicy pots! If you have chicken legs at home, you try to be a Zhongqing chicken, and you don't bother to scratch them, you'll be cut to pieces, so it's different from the Zhongqing chicken you eat in a restaurant. But it's good to have a big bite of meat, too, and it's good to chew
Recipe Recommendations
- chicken leg meat 500G
- dried chili 30g
- the pepper 20g
- green onions 10g
- Jiang 10g
- garlic 10g
- white sesame 2g
- peanut oil 80ml
- salt 2g
- cooking wine 10ml
- starch 3g
- soy sauce 5ml
Steps for Chongqing Chicken
1
first, we have to prepare the food that chongqing chickens need to use, two chicken legs without scratching their bones, chop their legs into chicken pieces with a sharp knife, wash their legs in the water repeatedly and remove their blood water, extract the dried water, add salt 2g, wine 10ml, smoke 5ml and starch 3g, and mix them evenly and pick them up for 20 minutes; prepare pepper 30g and pepper 20g; and ginger garlic for backup。
2
the frying pan is so hot that it pours into the peanut oil 800 ml, and when the oil burns to 80%, it goes into the pickled chickens to make it。
3
The low temperature of the fire turned the chicken into white and the surface shrunk and turned into fire。
4
Powders are used to turn the chickens over, the chickens are evenly heated, the dry chickens are slowly blown up and the chickens turn to gold。
5
It's hot and fast。
6
Picked out the fried chicken chunks, poured out the extra peanut oil in the pot and left the base oil in reserve; cut the dry peppers into little peppers with scissors; cut the onions into onions; and provided for ginger and garlic slices。
7
The base oil in the hot pot is put in the ginger and garlic and then the onion flowers, dry peppers and peppers are added。
8
It's a fried chicken。
9
It's a white sesame, and it's even。
10
The chicken is so dry, it's ready to go。Chongqing Chicken Make Tips
1. It is preferable to choose chicken leg, rather than chicken chest, which tastes a little worse than wood after blowing it up. It is also possible to cut the chicken leg and cut it into little chickens, which is easier to eat when it explodes. 3. The chicken fragrance is the same as the chicken fragrances that are blown out of the chicken when they are rolled over with a pot shovel or chopstick. 4. The volume of peppers and peppers can be increased at any rate according to their taste, preferably with chickens inside. Dry peppers, which are super hot, can be washed with water in advance and dried up with scissors into chili. The salt should be sufficient for the pickled chicken, as the fried chickens are of a more nuanced nature and salt can only be attached to the surface of the chicken, which affects the taste。