Chongqing Chicken
By VicentaLakin
Spicy chicken, it's a classic canonette. It is usually made of whole chickens, with onions, dry peppers, peppers, salt, peppers, and a variety of other materials, although the same dish is the same, and because of the different ways in which it is produced, it is popular everywhere. It's hot brown, spicy, salty, sweet。
Recipe Recommendations
- chicken legs appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- the pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- sesame a little
- cooking wine appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- white sugar small amount
- pepper small amount
- chicken essence a little
- soy sauce appropriate amount
Steps for Chongqing Chicken
1
The chicken leg was washed out of the bone and cut into the right size, with cold water in the pan for about two minutes。
2
They were washed with warm water, put in salt, wine, pepper powder, scratched with their hands and made for a while。
3
Pepper washes, drys, sews to filters, onions, ginger, garlic slices。
4
Chicken block in starch, scratch again。
5
The cooking oil was poured into the pot as much as 78% of the heat, which was put into the chicken block, and the fire exploded to extract the controlled oil。
6
Leave a little bottom oil in the pot, put it onions, ginger, garlic, peppers, jalapeños, and put it in the chili section and then fire it。
7
Pour it in the chicken block, add soy sauce, sugar, and a little fire for two minutes。
8
I'll put it in chicken, sesame, and onions。
9
The finished chart。Chongqing Chicken Make Tips
1. The whole chicken can be used, as well as chicken leg and chest. Chicken leg meat is more suitable for this dish. 2 . The water is intended to make the chickens semi-cooked and to reduce the duration of the blast. The oil must be hot during the blast, so that the chickens can be pretentious. Third, peppers and peppers can be added to their own tastes, although in order to reflect the special features of this dish, peppers and peppers cannot be too few. 4. The salt is high when the chicken is salted, and the chicken is easy to taste, otherwise the post-fried chicken is not easy to taste. Five. Use a little fire to prevent chili from getting black。