What are the methods of cooking Chaiwopu Spicy Chicken?

When making Chaiwopu Spicy Chicken, the first thing you need to prepare is the ingredients. Generally, three-yellow chicken will do. Add some fried peppercorns and hot oil, and stir-fry the chicken pieces. It is best to prepare some Lao Gan Ma when making it. This will not only make the taste more delicious, but also add a spicy taste, and it will taste like Lao Gan Ma.

Materials

1. Wash a young chicken (a three-yellow chicken will do) and chop it into small pieces as big as half a mahjong tile, not too big.

2. Cut the scallion into flowers at an angle, wash and mince the ginger and garlic, prepare a tablespoon of whole peppercorns, and add half a tablespoon if you want more pockmarks, wash and cut the dried red pepper into sections (the string pepper is not the Chaotian pepper), usually about 100 grams, half a bottle of beer, a little dark soy sauce, a little Lao Gan Ma soy sauce, and 2 corianders.

Preparation method

1. Heat the oil until it is 80% cooked, fry the peppercorns until they are fragrant. You can remove the peppercorns when they are almost charred, or you can leave them alone.

2. Add the chicken pieces and stir-fry, then add the Lao Gan Ma and stir-fry until there is no moisture left, that is, the soup at the bottom of the pot is oil instead of water. (There is a lazy way, you can bake it in the microwave until it is 50% done, which is faster and more convenient. Restaurants usually fry them in oil, which comes out quickly and looks good, but fried food requires mastering the heat, which is difficult for professionals to master and is dangerous. Also, don't eat too much fried food).

3. Add chopped onion, ginger, garlic and dried red pepper, stir-fry quickly, add appropriate amount of beer, adjust the salt and sugar, you can also add some thirteen spices if you like, and use dark soy sauce to adjust the color. Finally, add chicken essence, remove from the pan, serve on a plate, top with coriander, and it is ready to eat.