Foodabc Chinese cuisine Xinjiang cuisine

Saute Spicy Chicken

2024-09-03 14:58:52 3036

Da Pan Chicken is loved by many for its smooth and spicy texture, sweet potato noodles, thick soup, and delicious aroma. Today, I made half a whole chicken because it was too big. It is a silly rooster raised in the countryside, soft and chewy, and the soup is flavorful, very fragrant!

Details of ingredients

cockHalf a piece
Green pepperA
Onion Half a
ScallionOne
gingera piece
garlicTwo petals
OctagonA
Sichuan Pepper GranulesA small handful
Dried chili peppersTwo
beerA can
Refined salt6g
Yipin Fresh Soy Sauce20g
Cooking wine20g
Pepper powder2g
Chicken essence2g
Old smoking2g

Technique

difficultybeginner
workmanshipStew
tasteSalty and fragrant
timean hour

Steps to make Saute Spicy Chicken

1. Chop the chicken into appropriate pieces and wash twice with clean water to remove any blood.
2. Put cold water into a pot, add an appropriate amount of cooking wine, bring to a boil, skim off the floating powder, and blanch for one minute.
3. Clean thoroughly and keep the water dry for later use.
4. Prepare auxiliary materials, cut potatoes into rolling blocks, cut carrots, green peppers, and scallions into small pieces, cut scallions into sections, and slice ginger and garlic for later use.
5. Heat oil in the wok and add star anise to fry until fragrant.
6. Add scallions, ginger, and garlic and stir fry over low heat until fragrant.
7. Add chicken chunks, Sichuan peppercorns, and dried chili peppers and stir fry. Stir fry for a while until the chicken chunks are hydrated and fragrant. Then, add a fresh soy sauce along the edge of the pot and stir fry until the soy sauce fragrance is released.
8. Add an appropriate amount of water. Today, I added more water because it's a clumsy chicken. If the meat chicken doesn't have enough chunks, it's fine. Then add a can of beer, a little pepper powder, and 2 grams of aged extract color.
9. Bring to a boil on high heat and simmer on low heat for thirty minutes, then add an appropriate amount of salt.
10. Add potato chunks and continue to stew for twenty minutes.
11. At this point, the meat is rotten and the potatoes are ripe, and the soup has become thick. Add green peppers, scallions, and carrots, turn to high heat and quickly reduce the soup. Add chicken essence and mix well before serving.
12. Finished product drawings.