How to make Chaiwobao spicy chicken

Chaiwopu is located in Xinjiang, my country. The spicy chicken here is quite famous. It is a food that not only tastes delicious but also has rich nutritional value. Chaiwopu Spicy Chicken is crispy on the outside and tender on the inside, spicy and refreshing, with good color, aroma and taste. For people who like spicy food, it is undoubtedly one of the most tempting foods. So, what is the specific cooking method of Chaiwopu Spicy Chicken? A detailed introduction will be given below!

1. Food Introduction

Chaiwopu is located 43 km away from National Highway 312 east of Urumqi, with the snow-capped Bogda Peak to the north and Chaiwopu Lake to the south. More than 20 kilometers to the east is the Chinese Dead Sea Salt Lake. The Lanzhou-Xinjiang Railway, the expressway and the Lanzhou-Xinjiang Second Railway which is under construction pass through the region. However, what makes Chaiwopu famous is the Chaiwopu spicy chicken, and Sisters Chili Chicken is the best.

There is no restaurant in Chaiwopu that has signs for Chaiwopu Big Plate Chicken or Chaiwopu Spicy Chicken. It turns out that "Chaiwopu" had been applied for trademark registration by the Chaiwopu Management Office in June 2003, occupying three major categories out of the 45 major categories of trademark registration, including: meat and fish products; live animals and poultry; restaurants, travel, etc.

2. Materials

1. Wash a young chicken (three-yellow chicken will do), and chop it into small pieces as big as half a mahjong. 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 a more pecking texture, 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 fermented black beans, and 2 cilantro.

3. Production 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 fermented black beans 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 faster and looks better, 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.

4. Food Characteristics

It has great color, aroma and taste, the chicken is crispy on the outside and tender on the inside, and the taste is spicy and refreshing. It is the best choice for friends who like spicy food.