Spicy Chicken

Overview

People in Xinjiang love to eat chicken, and the chicken is always served in large plates. There are three famous delicacies in Xinjiang - pepper chicken, large plate chicken and spicy chicken. There are two types of chicken in Xinjiang, but they belong to two schools. Dapanji was first born in Shawan in the late 1980s, and the creator was Li Shilin. The main ingredients are chicken nuggets, potatoes, etc. There is soup at the bottom of the plate, and the flavor is in the soup. The staple food is belt noodles; there is also Chaiwopu Spicy Chicken, which is also served on a large plate. Spicy chicken first appeared in Chaiwopu in Dabancheng City in the early 1990s, and the pioneer was Chen Jiaqiao. The main ingredients of spicy chicken are chicken nuggets, dried red peppers, etc. The peppers are made from local red peppers from Xinjiang, which are long and wrinkled after drying. The famous snow lotus pepper shreds are also made from this kind of pepper. Chaiwopu spicy chicken is eaten with flower rolls. The oil seeps from the bottom of the plate and the flavor is in the meat. The more you eat, the more delicious it becomes. Spicy chicken has been popular in Xinjiang for more than ten years. These two kinds of large-plate chicken have become popular dishes in Xinjiang. My method is best made in restaurants. The deep-fried chicken nuggets are bright in color, look good and save time. For the sake of health, the chicken nuggets made at home are stir-fried. The color is not very pretty, but it is very healthy. The name Sanhuang Chicken was given by Zhu Yuanzhang. Most Sanhuang Chickens are free-range. The growth period of this variety is also slower, the amino acid content is higher, and the meat is more delicate. Chicken has the effects of warming the body and replenishing qi, replenishing deficiency and replenishing essence, strengthening the spleen and stomach, activating blood vessels, and strengthening muscles and bones.

Tags

• hot dishes
• home cooking
• beer
• cao guo
• dried red chili pepper
• green onions
• star anise
• starch
• three yellow chicken
• garlic
• ginger
• peppercorns
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Ingredients: 500 grams of fresh three-yellow chicken, 5 grams of salt and peppercorns, 50 grams of ginger, onion, garlic, dried red pepper, white sugar, vegetable oil, beer, soy sauce

   

2. 2 Remove the chicken head and feet from the chicken. Wash the chicken and cut it into small pieces. Wash and drain

   

3. 3 Mix the chicken pieces evenly with salt and coat them in a thin layer of starch

   

4. 4 Wash and slice the ginger, cut the green onion into sections, peel and slice the garlic, soak the pepper skin in cold water

   

5. 5 Heat cold oil in a pan, when it is 80% hot, pour in the chicken pieces, fry over high heat until the outside is hard and take it out

   

6. 6 Heat 80% of the oil in the pot, add peppercorns one by one

   

7. 7 Onions, garlic, ginger

   

8. 8 Dried red pepper, stir-fry until fragrant

   

9. 9 Then add the stir-fried diced chicken and continue to stir-fry over low heat until the seasoning is fragrant

   

10. 10 Add beer

    

11. 11 Soy sauce and sugar, stir-fry for a while

    

12. 12 Stir-fry until the chicken pieces are golden brown and there is red oil oozing out from the bottom of the pot, taste it and then take it out of the pot