How to make Tengzhou spicy chicken

I believe that everyone is familiar with spicy chicken. This is a dish with spicy flavor and unique taste, and it is very popular. Spicy chicken is a representative food of many places, and the taste of spicy chicken in different regions is naturally different. So, what are the characteristics of Tengzhou spicy chicken? Below we will introduce in detail the characteristics and specific production methods of Tengzhou spicy chicken.

1. Cuisine Features

Tengzhou Spicy Chicken is bright in color and strong in flavor. The tender chicken is stir-fried with plenty of fresh chili peppers and rice vinegar. Roosters are often used for cooking because they are more "masculine" than hens. Fresh, spicy and fragrant. The color is bright and the flavor is strong, the tender chicken is stir-fried with plenty of fresh chili and rice vinegar, it makes me drool just thinking about it. Spicy chicken is mostly cooked with roosters, because roosters are more "masculine" than hens. The best roosters are Tengzhou's "local chickens", which are mainly young and old roosters. Young chickens are tender and delicious, and you almost don't need to spit out the bones. Old chickens are very delicious and you can never get enough of them.

2. Production Method

Ingredients: a whole chicken or a box of chicken legs, peppercorns and dried chilies (1:4), onions, cooked sesame seeds, salt, MSG, cooking wine, cooking oil, ginger, garlic, sugar

practice:

1. Cut the chicken into small pieces, add salt and cooking wine, mix well, put into 8 layers of hot oil pan and fry until the surface becomes dry and dark yellow, then remove and set aside. Cut the dried chilies and green onions into 3 cm long segments and slice the ginger and garlic.

2. Heat oil in a pan to 7 layers, pour in ginger and garlic and stir-fry until fragrant, then pour in dried chili peppers and Sichuan peppercorns, stir-fry until the smell starts to choke. After the oil turns yellow, pour in the fried chicken pieces, stir-fry until the chicken pieces are evenly distributed in the chili peppers, then sprinkle in scallion segments, MSG, sugar, and cooked sesame seeds, stir well and remove from the pan.

3. Notes

1. You can add chili peppers and Sichuan peppercorns according to your taste. However, in order to preserve the original flavor of this dish, it is best if the chili peppers cover the chicken completely, rather than just a few chili peppers and Sichuan peppercorns scattered among the chicken pieces.

2. Sprinkle salt on the chicken before frying. Make sure to sprinkle enough salt. If you add salt while frying the chicken, the salt will not be able to penetrate the chicken because the shell of the chicken has been fried dry and the texture is relatively tight. The salt can only adhere to the surface of the chicken and affect the taste.

3. The oil used for frying chicken must be very hot, otherwise the surface of the chicken will not be fried dry even after a long time. Even if it is fried dry after half a day, it will be really dry, a piece of dead meat, very unpalatable, and has no taste at all. So the fire must be high so that the outside is crispy and the inside is still relatively tender.