What is Chicken with chilies?

         Chili chicken is popular with people everywhere because of its different production methods and characteristics. This vegetable has a bright brown-red color and a strong spicy taste. Salty and mellow, slightly sweet back.

Recipe

Main material

Chicken leg meat 500g dry pepper 40g hot pepper 5g

Mixed ingredients

Oil, salt, onion, wine, pepper, corn, starch, Sufu milk, monosodium glutamate, boiled water and ginger

Production steps

1. Prepare all the ingredients, wash the dry chili peppers with clean water and dry them.

2. Cut the dried chili peppers into segments with scissors.

3. Cut off the bone with a knife.

4. Add the proper amount of pepper and cooking wine to the chicken leg meat and marinate it for half an hour.

5. Add appropriate amount of corn starch and grab it evenly.

6. When the oil temperature in the oil pan reaches 60% heat, pour chicken pieces into the frying pan to make the surface shrink slightly, and then control the dry oil after fishing out.

7. Take another small bowl and pour in the sauce.

8. Add a spoonful of curd milk.

9. Stir in proper amount of boiling water.

10. Add proper salt and stir until salted.

11. Burn the oil in the pan until 80% hot. Pour in the chicken pieces and fry them again. Remove the golden brown from the surface.

12. Leave some oil in the pan and stir-fry the dried chillies and spicy chillies.

13. Stir-fry chicken nuggets.

14. Add onion, ginger, garlic and stir-fry.

15. Pour in the sauce just prepared.

16. Turn off the fire and add monosodium glutamate

17. Enjoy it on a plate. It's just right with a bowl of rice.

Making tips

1. Pepper and pepper can be added with their own taste, but in order to reflect the original flavor of the dish, the best product is to cover all the chicken with pepper, rather than a few peppers and pepper scattered in the chicken nuggets.

2. When fried chicken goes to the chicken to sprinkle salt, it must sprinkle enough. If the chicken is fried with salt, the salt taste cannot enter the chicken, because the shell of the chicken has been fried dry, the texture is relatively tight, salt can only adhere to the surface of the chicken, affecting the taste.

3. Fried chicken oil must be very hot, otherwise, the chicken will not be fried for a long time. Even if it is fried for half a day, it is really dry, a mass of dead meat, tasteless, totally without taste. So the fire must be big, the outside is fried crisp, and the inside is relatively tender.

Healthy tips

1. People with fever, excessive internal fire, excessive phlegm and dampness, obesity, heat poisoning and swelling, hypertension, high blood lipid, cholecystitis and cholelithiasis should avoid eating.

2. Chicken meat is warm, fire-supporting, hyperactivity of liver-yang and oral erosion, skin swelling, constipation knots are not suitable for consumption;

3. Patients with atherosclerosis, coronary heart disease and hyperlipidemia should not drink chicken soup; those with cold accompanied by headache, fatigue and fever should not eat chicken or chicken soup.