Spicy chicken
By VicentaLakin
I've been away for years, and I'm the best home food I've ever had. In Guizhou, we call it "Spicy Chicken," and I add the word "Spicy Chicken" here to distinguish us from sichuan and other spicy chickens, which we use with dry chili. Our chili chickens are made of chili peppers and chickens that are very special in your state, and the taste of the two foods collide with each other, without that swarm of water, but with a much longer and more stimulating taste buds, so you can't stop. I can't really describe how much I like this dish. If you want to vote for the most indistinguishable food in your state, I think it's going to break into the top three nails, and even have the potential to win the crown over the famous sourfish. As this dish has become part of our lives, every holiday family has a pot to burn for the whole family. There are also hot chickens used to make the base of a hot pot, which is a bowl of powder made of hot chickens for breakfast. Remember when you were a kid, when you came to the house, and if you had a chili chicken, that would be the highest level of hospitality. As a native-born Guizhou girl, I have to seriously make this dish and put it on my blog, or I'll be incomplete in my cooking notes. It's hard to find in Shenzhen, so my parents came to Shenzhen in the last few months, brought so much hot, and finally ate the "Spicy Chicken" that put me in my belly and made my kitchen notes. How good is this chili chicken, anyway, that friends I've eaten around have no unloved. If I asked my family for the leadership of this native Guangdong hip-hop, “What's your favorite Quizhou food?” he would certainly not hesitate to answer, “The Hot Chicken,” even though it looks hot, he still loves it. What do you say, heart attack? Let's see how this delicious chicken works。
Recipe Recommendations
- chicken a
- Jiang appropriate amount
- onion appropriate amount
- Raw glutinous rice cake spicy appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- edible oil appropriate amount
- slightly spicy
- fried
- three-quarters of an hour
- simple
Steps for Spicy chicken
1
(b) Chicken washing to quench a small piece of ointment, ginger slices, garlic to the skin
2
Hot frying pans with large amounts of oil
3
And pour the raw spicy into the boiler
4
(a) Spicy disassembly with pot shovels and proper defoliation
5
(b) Firing to spicy, low-caliber salt
6
(a) Salinized and properly fried and made to peppers
7
And when they're ready, they're ready
8
Change the cast iron pot and have a little more oil than usual
9
The relish of ginger blades
10
Put all the watered chickens in the cast iron pan
11
Roasted chicken to heat every piece of chicken
12
(b) Firing to chicken microdry and channelling to adequate salt
13
When the salt is evened, it's in the right amount
14
And then it pours in the right amount of spicy sauce
15
It's a spicy top color and spicy spicy spicy wrap
16
Pour enough water into the pot
17
When boiled, covered with a lid and made with a little fire
18
(b) The mid-cooked lid is to be removed and the lid is to be added to the pot, and the lid is to be added to the pot
19
♪ So soft to chicken ♪
20
(a) To set fire to the fire, and to gather proper juice
21
Just get the soup and shut the fire。Spicy chicken Make Tips
1. Raw sticky rice chili paste is made by soaking dried chilies in water, then blending them with ginger and garlic into a paste; 2. You must use plenty of oil when frying the sticky rice chili; 3. Since the raw sticky rice chili paste contains garlic, it burns easily, so pay attention to stirring constantly during the frying process; 4. Steps 1-7 represent the complete process of frying the sticky rice chili. I made a large batch at once, which has many uses besides stir-frying spicy chicken; 5. Traditionally, spicy chicken is stir-fried in a wok. Since I was limited on time, I switched to a cast iron pot; it's faster and the texture is also quite good; 6. Add enough water for braising the chicken all at once. Since cast iron pots have good moisture retention, I didn't add too much water; if using a wok, appropriately increase the amount of water for braising; 7. Adjust the braising time based on the amount of chicken, the tenderness of the bird, the intensity of the stove's heat, and the cookware used; 8. While braising the chicken, especially after adding the garlic cloves, occasionally lift the lid to stir to prevent sticking; 9. Do not reduce the sauce too much; spicy chicken with some sauce remaining is excellent for serving with noodles or for hot pot; 10. When reducing the sauce, do not leave the stove; stir frequently with a spatula to prevent burning; 11. If you can handle spicy food, add more sticky rice chili; if not, add less.