Guide: Do you like to eat saute spicy chicken? How to make delicious saute spicy chicken? Chicken is one of the meats often eaten in life. Its meat is tender, full of flavor and rich in nutrition. Has the effects of nourishing, protecting health, warming middle warmer, invigorating qi, and improving immunity. Whether it is fried, roasted, steamed or stewed, it is very popular, so saute spicy chicken is one of my favorite meats.
First, how to make delicious saute spicy chicken?
Saute spicy chicken is a famous local dish in Xinjiang, with spicy and delicious taste, bright color and tender meat. Saute spicy chicken is called saute spicy chicken because the dishes used are particularly large.
Generally, a chicken is served with potatoes and belt noodles. First, cook the chicken with a little spice for 7 minutes, then cook the potatoes and collect the thick soup. Finally, cook it with noodles and eat it with a big plate of chicken soup. It tastes spicy and tender, and there is thick potato starch in the soup. Potatoes are mixed with the umami flavor of chicken, soft and delicious, and have a unique taste.
Second, the skills of making saute spicy chicken
Saute spicy chicken is a coarse dish, which pays attention to chunks and boldness. Chicken and potatoes should be cut into large pieces, spicy and delicious, and the dishes are coarse and fine. It has the characteristics of folk farm dishes. Although the production of saute spicy chicken is not complicated, it still needs some skills to do it well.
The chicken should be tender. The main ingredient of saute spicy chicken is chicken, which is fried first and then cooked. Chicken should not be too tender or too old. It's too tender to cook for a long time, but it's too old to cook. It is best to choose chickens around 1 year old. Choosing ingredients and ingredients is not only to increase the weight of a dish, but also to improve the color and taste of the main ingredients. Generally, the accessories of saute spicy chicken are potatoes, green peppers, red peppers and onions. When cooking, chicken absorbs the umami flavor of these vegetables, and the ingredients also absorb the umami flavor and excess oil of chicken, which makes the dishes look not only bright in color, but also non-greasy. In the order of ingredients, saute spicy chicken is based on chicken, supplemented by potatoes, and decorated with green peppers, red peppers and onions to increase flavor, but these are cooked at different times and should be put in at one time. When the chicken is 7% cooked, add potatoes and 8% cooked. When the soup is nearly thick, add green peppers and onions, which can not only improve the taste and color of the dishes, but also ensure that the auxiliary materials are not burnt to affect the appearance, and the taste is better. The above is my general introduction to roast saute spicy chicken, and the details that should be paid attention to when making it. Here's how to roast spicy chicken.
Practicing the operation of large chickens generally pays attention to the production of hotels, and family practices are not very particular. You can match your favorite ingredients. If you want to make delicious saute spicy chicken, you must ensure the spicy and delicious taste characteristics of saute spicy chicken, and collect thick soup without thickening. Let's introduce the practice of saute spicy chicken.
~ ~ saute spicy chicken ~ ~ Features: spicy and delicious, tender meat, soft and waxy potatoes.
Step 1: Prepare the ingredients.
Ingredients: 1 chicken (about 1500g).
Accessories: 500g potato, 2 green peppers, red pepper 1 piece, 20g onion, 5g onion, ginger 10g pepper 10g, with proper amount of noodles.
Seasoning: 20g bean paste, 2g salt, 5g chicken essence, 5g oyster sauce, 10g soy sauce, 50g sugar, 3g pepper and 5g cooking wine.
Seasoning: 2 star anise, cinnamon 1, 3 fragrant leaves, pepper 10g, 2 tsaoko, 2g galangal and 3 kaempferia.
Step 2: Food processing
1. Clean up the chicken, clean up the chicken's internal organs and lymph nodes at the neck, then chop them into pieces of uniform size, put them in a bowl, add ginger slices and cooking wine for pickling, and remove the fishy smell.
2. Peel and wash the potatoes, cut into large pieces of hob meat, and shred green peppers, red peppers, onions and green onions.
3. Soak the spices in warm water for 5 minutes, then drain the water and break the tsaoko to remove the seeds.
Step 3: Start production.
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2. Wash the pan, add a little more oil than cooking, add the pickled chicken pieces and stir fry, stir fry the chicken pieces until they are dry and brown, and then pour out the oil.
3. Put oil in the pot, add ginger slices and green onions and stir-fry until fragrant, then add bean paste, spices and peppers to stir-fry until fragrant, and then put the fried chicken into the pot and stir well.
4. Add the right amount of water to drown the chicken pieces. Add chicken essence, oyster sauce, soy sauce and pepper, bring to a boil, and simmer. Cook chicken for 7 minutes, add potatoes and cook together.
5. When the soup is thick, after the potatoes are boiled for 8 minutes, pick out the excess residue, and finally add salt, green pepper and onion, and then burn until it is broken.
6. Then blanch the waistband with boiling water and put it next to the big plate of chicken. It's delicious.