Xinjiang homemade spicy chicken recipe

A healthy body is a necessary condition for us to enjoy life. Being sick will definitely affect our mood. A reasonable diet can help maintain health better. We should not ignore it. It is easy to make homemade spicy chicken in Xinjiang, and the ingredients used in this dish are rich in nutrients.

1. Take a three-yellow chicken weighing about one kilogram, pluck out all the hair, wash it, and cut it into large pieces for later use.

2. Set aside appropriate amounts of green pepper, shallot, ginger, onion and garlic.

3. Soak the chili peel in hot water. Wash and set aside.

4. Cut onion into shreds, shallot into sections, ginger into shreds, and garlic into slices for later use.

5. Four or five star anise, about twenty green peppercorns, two or three bay leaves, and two pieces of cinnamon, set aside.

6. Pour appropriate amount of vegetable oil into the pot.

7. Heat the pan with cold oil, add appropriate amount of white sugar and cook over low heat.

8. When all the sugar bubbles up and floats on the oil surface, you can pour the chicken in. Turn up the heat and stir-fry over high heat.

9. Use a spatula to turn the chicken over so that it is fully and evenly coated with sugar color. Add cooking wine, appropriate amount of dark soy sauce and light soy sauce, and seasonings such as star anise, cinnamon, pepper, bay leaves, etc. and stir-fry for about one minute. Add boiling water and simmer over low heat for about 30 minutes.

10. Add onion, ginger and garlic and stir-fry for about one minute. Add chili peppers and green peppers. Stir-fry over high heat.

11. Add onions

12. Stir-fry appropriately, stirring frequently for about 2 minutes. Add salt in moderation.

13. When the soup is almost dry, remove from the pot and serve.

If you want to eat healthily, you must ensure the hygiene of the ingredients. The method of homemade spicy chicken in Xinjiang is simple, and the hygiene of the ingredients can also be guaranteed.