Stir fried spicy chicken

Stir fried spicy chicken

Introduction:

"This dish comes from the folk practice of Chongqing. It is made by chopping chicken into small pieces, marinating, frying and stir frying with pepper. It is characterized by bright red color, spicy Jiaoxiang and unique flavor

Production steps:

Step 1: prepare young chickens.

Step 2: prepare dried capsicum and Zanthoxylum bungeanum, wash Zanthoxylum bungeanum with water.

Step 3: dice onion, ginger and garlic.

Step 4: wash and chop the chicken into 2 cm square pieces.

Step 5: pour the cooking wine.

Step 6: put in half tbsp of soy sauce and half tbsp of raw soy sauce.

Step 7: add salt, stir and marinate for 10 minutes.

Step 8: heat the oil in the pan until 70% or 80% hot. Add the chicken. Fry the chicken over medium high heat until it is ready to be cooked. Drain the oil when the water is dry.

Step 9: fried chicken.

Step 10: put another pot on the fire, add the oil, heat up, add the dried capsicum and Chinese prickly ash, stir up the fragrance with medium and small fire.

Step 11: add onion, ginger and garlic.

Step 12: pour in the chicken.

Step 13: stir well with salt and sugar.

Step 14: add monosodium glutamate and stir well.

Step 15: loading.

Materials required:

Tender chicken: 750g

Dried shredded chilli: 80g

Chinese prickly ash: 50

Cooking wine: 10g

Scallion: 20g each

Old style: moderate

MSG: 3 G

Sugar: right amount

Salt: right amount

Garlic: right amount

Ginger: right amount

Soy sauce: moderate

Note: 1. Choose fresh chicken. 2. When changing the knife, it should not be too large and the size should be uniform. When frying, the oil temperature should be controlled, and the heat should not be too high when frying.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: spicy