Yu Cheng, a boy from Chengdu who studied in Japan, made a Sichuan dish for his friends at a party: Spicy Chicken with pepper. I didn't expect that the friends who didn't eat spicy food were full of praise for this dish, so I suggested that he sell it online. Soon Yucheng's business burst out, causing Japanese netizens to pursue, so how to do Sichuan spicy chicken?
When it comes to Sichuan cuisine, what do you think of? Ma? Spicy? Do you think of these two words and saliva will flow out? Then this dish is fragrant and has a big appetite. What should we do? Let's learn about the home-made classic Sichuan cuisine, red oil pepper and spicy chicken
Raw material:
[main ingredient]: half baby chicken
[ingredients]: caraway 50g
[seasoning]: one piece of ginger, three pieces of shallot, proper amount of cooking wine, proper amount of salt, 20g of fresh pepper, 8g of self-made spicy red oil, 6G of soy sauce and 15g of oil
Production steps:
1. Prepare raw materials.
2. Cut ginger into slices and onion into segments.
3. Clean up the baby chicken, put cold water into the pot, add some cooking wine into the pot, put in the scallion and ginger slices, boil them in high heat, turn them on, remove the froth, and then simmer for about 20 minutes in low heat until they are cooked.
4. Cut the prickly ash a little, do not cut it too much, and try to clean up the prickly ash seeds that can be cleaned.
5. Cut the scallion leaves into scallion flowers and parsley sticks, and keep the parsley leaves for future use.
6. Add vegetable oil into the pot and heat to 80%.
7. Put the coriander stick on the bottom and pepper on the top, add some salt, pour in the hot oil, and mix quickly after pouring in.
8. Add the self-made spicy oil and some soy sauce, stir evenly, and I can find the method of self-made spicy oil in my blog.
9. Tear the cooked chicken by hand, remove the bone, and then cut the chicken skin into small pieces with a knife.
10. Put the cilantro leaves under the container, then stack the chicken, and pour in a proper amount of chicken soup. Because I think it's a little greasy, I put some cilantro leaves under it. It's easy to be greasy when eating.
Drizzle the pepper and sesame juice
Tip: if you want the chicken skin to taste crispy, you can quickly put the cooked chicken into a cold white open and cool it for a while, then dip it into the chicken skin, so that the chicken skin tastes good, but my family doesn't like to eat too cold, just mix it directly, and eat it warm.