Homemade spicy chicken, two ways to choose

Home-cooked Spicy Cubed Chicken belongs to Chongqing cuisine or Sichuan cuisine, and is famous for its color, aroma and taste. However, you must know how to make this delicacy, otherwise the taste will not meet the standard. There are two common methods for home-cooked spicy Cubed Chicken. After learning them, you can satisfy your taste buds.

Method 1

Ingredients: 250 grams of chicken breast, 50 grams of water chestnuts, 15 grams of pickled pepper, 1 egg, and appropriate amount of starch.

Seasoning: 50 grams of lard, 0.5 tablespoon of soy sauce, 1 tablespoon of broth, 0.5 tablespoon of cooking wine, 2 shallots, 1 small piece of ginger, 6 cloves of garlic, appropriate amount of balsamic vinegar, 1 teaspoon of fine salt, 0.5 teaspoon of sugar, and 1 teaspoon of MSG.

1. Remove the fascia from the chicken breast, wash and dice, add salt, soy sauce, cooking wine and MSG, mix well and marinate.

2. Peel the water chestnuts, wash and dice; remove the stems and seeds of the pickled peppers and chop; wash and mince the onions, ginger and garlic; mix the egg white, starch and water into a thin paste.

3. Place the wok on high heat, heat the lard, coat the diced chicken with a thin batter, then fry in the wok until cooked.

4. Add pickled peppers and stir-fry quickly until the diced chicken turns red. Add water chestnuts, ginger, onions, and garlic and stir-fry until fragrant. Add the juice made of salt, soy sauce, cooking wine, sugar, MSG, starch, and broth, stir-fry quickly, and add a little vinegar and stir well.

Tips

1. You can also use Pixian bean paste instead of pickled peppers and fresh bamboo shoots instead of water chestnuts to make this dish.

2. Tips for removing blood and fishy smell from poultry meat: If the blood of slaughtered chickens and ducks is not drained clean, the meat will turn black and have a fishy smell after cooking. If you soak chicken or duck meat in clean water until it becomes white and then cook it, the fishy smell can be removed.

Method 2

Main ingredients: Chicken (125g)

Accessories: Egg white (40g) Red pepper (20g)

Seasoning: scallion (10g), ginger (5g), garlic (5g), starch

Materials

Flour (peas) (10g) Vinegar (5g) Cooking wine (5g) Soy sauce (5g) Salt (5g) Vegetable oil (100g)

Production process

1. Chop the bright red pepper and set aside.

2. Mix half part of starch, half part of cooking wine, egg white and salt to make egg white starch paste for later use.

3. Peel the ginger and garlic and cut into thin slices, cut the scallion into shreds, add water to the remaining starch to moisten it, then add soy sauce, cooking wine, and broth to mix and make scallion and ginger soup paste for later use.

4. Pat the chicken breast lightly with the back of a knife to soften it and make it easier to absorb the flavor. Then cut the chicken into cubes, add the prepared egg white starch paste, mix well and soak for a few minutes.

5. Add vegetable oil to the pot and heat it over high heat until warm. Pour the diced chicken into the oil and use a spoon to separate them from time to time to prevent them from sticking. After frying, remove from the oil and drain any excess oil.

6. Pour out the remaining oil in the pot, then pour the fried diced chicken into the hot pot, add chopped red pepper and stir-fry briefly, then pour in the prepared onion and ginger soup paste, stir-fry for a few more times, add a little vinegar juice, mix well and it is done.

Craft Tips

Raw chicken choose chicken breast.