Hot and sour koushui chicken
Ingredients: half a chicken is about 500g.
Exercise:
1. Cut the chicken leg and breast into two deep mouths (easy to be cooked thoroughly), put water in the pot, add ginger slices to boil, add washed chicken, blanch and take out. Change the water to boil, and the ginger slices can be reused. Cook chicken for 10 minute, and turn off the heat. Get cold feet
2. After the chicken is cold, take it out and cut it into pieces.
3. Add 1g Chili noodles, 10g Chili oil, 10g sesame oil, 50g salted peanuts, 20g Kangxiang white sesame seeds, chopped green onion, Jiang Mo, minced garlic, sugar, monosodium glutamate, vinegar and soy sauce. Put it in a small bowl, mix well and pour it on the chicken pieces.
My experience: this kind of chicken should be cooked and cooled for half a day before cooking. This is called "water collection", which is delicious.
Chili oil method: raw materials: one or two pieces of Chili noodles, 4-5 pieces of vegetable oil (or other vegetable oil), a few peppers, and a spoonful of white sesame seeds.
Preparation: Put the pepper noodles and pepper into a high-temperature resistant container (such as enamel and ceramics) and heat the vegetable oil to a high temperature with a small fire. The temperature is very high. If you throw a pepper in it, it will burn immediately.
Slowly pour the high-temperature vegetable oil into a container filled with peppers and keep stirring. The amount of oil should at least completely submerge the Chili noodles.
Here, the mastery of oil temperature is the most important. Too hot pepper will burn, too cold pepper is not ripe and fragrant.
Taro roast chicken
Raw materials:
About 500 grams of chicken, 500 grams of taro, a roll of onion, one ginger, one garlic, eight dried peppers, a little pepper, 50 grams of bean paste, a proper amount of soy sauce, star anise (a little), kaempferia kaempferia (a little), salt, monosodium glutamate, sugar, and cooking oil100g.
Exercise:
1. Dice chicken and taro, split garlic cloves in two, slice ginger, and foam onion.
2. Heat the oil in the pot to 5 layers, pour in the bean paste, when it is quick-drying, add ginger slices, garlic, star anise, kaempferia kaempferia, dried peppers and prickly ash, stir-fry until fragrant, then pour in chicken pieces, stir-fry the surface, cook a little soy sauce to color, add salt and sugar, stir-fry and add water to cover the chicken, then pour in taro, and then turn to low heat and slowly burn it to sandy.
Experience: When taro is boiled in boiling water for 3 minutes, the skin will become very easy to peel off and even be brushed off by hand.
My experience: It's best to steam the taro first, and then cook the taro for a few minutes when the chicken is cooked.
Spiced boneless braised chicken
Ingredients (calculated by 100 chickens): 5 kg of refined salt, 0/50g of aniseed, 0/50g of nutmeg, 0/0g of Rhizoma Dioscoreae Septemlobae, 2.5kg of soy sauce and 0/0g of angelica dahurica. Grind the above ingredients, put them into gauze bags and tie them tightly.
Processing technology: Old hens should be slaughtered and cleaned first. The follow-up process is as follows: ① Tighten. Put the chicken leg into the abdominal cavity, put the neck on the inner side of the wing, then put it in a boiling water pot to cook until the chicken is stiff, and take it out to dry. ② Overoiling. Air-dried chicken is coated with honey water (40 kg of water for every 0.5 kg of honey), wait for a moment, fry one by one in an oil pan at 200℃ until golden brown, and control the oil. 3 cooking. Put an iron grate at the bottom of the pot, turn the pot to low heat and cook slowly. The water temperature in the pot is 85-95℃, without bubbling. Under the cover of the thick oil on the top of the pot, simmer under low pressure for about 10 hour, so that all the ingredients are soaked in the chicken and the meat is rotten and crisp. When debonding occurs after shaking, it is carefully taken out, which is the finished product.
The practice of coke chicken
Required materials
Main ingredients:
Half a chicken
Diet coke (one can)
Accessories:
salt
Ginger, etc
Production method:
1. Wash the chicken, cut it into small pieces and put it in an iron pot.
2. Pour in cola and soak for 15 minutes, depending on the chicken pieces that have just overflowed.
3. Heat it, bring it to a boil, and use a colander to omit the residue on the surface.
4. Continue to burn on low heat for 5 minutes.
5. Add an appropriate amount of salt, ginger, cooking wine and other seasonings, and add a small amount of water in due course, and continue to cook for 10- 15 minutes.
6. Concentrate the juice. When the chicken is cooked, it can be served.
Tips:
1. If you like spicy food, you can add some small dried peppers.
If you don't like to eat too sweet, you can change the coke into diet coke.
Adding a small amount of soy sauce when cooking can make the color more rosy.
Ingredients: a whole chicken or a box of drumsticks, pepper and dried pepper (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar.
Exercise:
1. Cut the chicken into small pieces, mix well with salt and cooking wine, fry in an 8-layer hot oil pan until the appearance is dry and dark yellow, and pick it up for use. Cut dried peppers and onions into 3 cm long sections, and slice ginger and garlic.
2. Heat the oil in the pot to 7 layers, pour in ginger and garlic and stir-fry until the smell begins to choke the nose, then pour in the fried chicken pieces, stir-fry until the chicken pieces are evenly distributed in the pepper, then sprinkle with onion, monosodium glutamate, sugar and cooked sesame seeds, and stir-fry evenly.
Pay attention to making authentic Chongqing spicy chicken:
1. Pepper and pepper can be added according to your own taste, but in order to truly reflect the characteristics of this dish, it is best to cover all the chickens with pepper instead of a few peppers and peppers appearing in the chicken nuggets.
2. When the fried chicken is sprinkled with salt, it must be sprinkled enough. If you add salt when frying the chicken, the salty taste will not enter the chicken, because the chicken shell has been fried and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, which affects the taste.
3. The oil used for frying chicken must be very hot, otherwise the chicken will not be fried dry in appearance for a long time. Even if it is fried for a long time, it is really dried, and it is dead meat, which tastes terrible and has no taste at all. So the fire must be big, crisp outside and tender inside.
Hot and sour koushui chicken
Ingredients: half a chicken is about 500g.
Exercise:
1. Cut the chicken leg and breast into two deep mouths (easy to be cooked thoroughly), put water in the pot, add ginger slices to boil, add washed chicken, blanch and take out. Change the water to boil, and the ginger slices can be reused. Cook chicken for 10 minute, and turn off the heat. Get cold feet
2. After the chicken is cold, take it out and cut it into pieces.
3. Add 1g Chili noodles, 10g Chili oil, 10g sesame oil, 50g salted peanuts, 20g Kangxiang white sesame seeds, chopped green onion, Jiang Mo, minced garlic, sugar, monosodium glutamate, vinegar and soy sauce. Put it in a small bowl, mix well and pour it on the chicken pieces.
My experience: this kind of chicken should be cooked and cooled for half a day before cooking. This is called "water collection", which is delicious.
Chili oil method: raw materials: one or two pieces of Chili noodles, 4-5 pieces of vegetable oil (or other vegetable oil), a few peppers, and a spoonful of white sesame seeds.
Preparation: Put the pepper noodles and pepper into a high-temperature resistant container (such as enamel and ceramics) and heat the vegetable oil to a high temperature with a small fire. The temperature is very high. If you throw a pepper in it, it will burn immediately.
Slowly pour the high-temperature vegetable oil into a container filled with peppers and keep stirring. The amount of oil should at least completely submerge the Chili noodles.
Here, the mastery of oil temperature is the most important. Too hot pepper will burn, too cold pepper is not ripe and fragrant.
Taro roast chicken
Raw materials:
About 500 grams of chicken, 500 grams of taro, a roll of onion, one ginger, one garlic, eight dried peppers, a little pepper, 50 grams of bean paste, a proper amount of soy sauce, star anise (a little), kaempferia kaempferia (a little), salt, monosodium glutamate, sugar, and cooking oil100g.
Exercise:
1. Dice chicken and taro, split garlic cloves in two, slice ginger, and foam onion.
2. Heat the oil in the pot to 5 layers, pour in the bean paste, when it is quick-drying, add ginger slices, garlic star anise, kaempferia kaempferia, dried pepper and pepper, stir-fry until fragrant, then pour in chicken pieces, stir-fry the surface, cook a little soy sauce for coloring, add salt and sugar, stir-fry and add water to cover the chicken, then pour in taro, and then turn to low heat and slowly burn until the taro becomes sandy and soft.
Experience: When taro is boiled in boiling water for 3 minutes, the skin will become very easy to peel off and even be brushed off by hand.
My experience: It's best to steam the taro first, and then cook the taro for a few minutes when the chicken is cooked.