Chongqing Chicken
By VicentaLakin
Chongqing chili chicken is a well-known cuisine known for its spicy and dry fragrance. Producing characteristics Color bright: Dry chili and post-fried chickens match each other with attractive red light. Spicy scents: hot peppers and peppers taste so hot, and the aroma of adsorbents like ginger and garlic makes you so glamorous. Dry fragrances: chickens go through the frying, their skins are soft and juicy inside, and their taste level is rich。
Recipe Recommendations
- rooster in 1
- dry pepper 50g
- dried chili 150g
- laojiang 1 block
- green onions 1
- onion one
- coriander appropriate amount
- aniseed appropriate amount
- white sesame 1 scoop
- soy sauce 1 scoop
- mature vinegar 1 scoop
- white sugar 5 spoons
- pepper 2 spoons
- pepper oil 2 spoons
- Xiao mo Xiang you 1 spoon
- MSG 2 spoons
- chicken essence 2 spoons
- rapeseed oil 1500g
- edible salt appropriate amount
Steps for Chongqing Chicken
1
roosters cut into small pieces of water。
2
Hot pots are added to the vegetable oil, and the temperature of the oil is put into the dry water of the chicken plume at 180 degrees, so that it can be replaced by gold。
3
Hot pots are added to theseed oil, and are placed in ginger chips, large onions, large onions, fragrances and small flaming flames, all kinds of spices are made into gold and yellow, and well-finished spices are reserved in the pan。
4
Dry peppers and dried peppers are poured into the fragrance of the oils。
5
The chicken, raw, greasy, sugar, pepper powder, salt fried. A bowl of fresh water and a little fire for five minutes。
6
If you add spicy, chicken, pretzels, and fragrance, you will be able to make a pot。Chongqing Chicken Make Tips
Chicken: It's usually the chicken leg, or the whole chicken, because the chicken leg is so strong and tastes better. Chickens need to be cut into little dings, usually in size of about one centimetre, so that they can be equally heated and tasted more consistently during the blasting and frying processes. Dry chili: This is one of the soul foods of the chili chicken, usually sichuan's spicy chili, which tastes well and richly. The number of dry peppers is usually higher, with the ratio of peppers and chickens around 2:1 or more, so as to create the effect of finding chickens in the peppers. Piplo: It's mainly a red robe. It's thick and fragrance. It's able to match the chili with the chili, creating a unique smell of jatropha