7/30/2021 (辛丑年[牛] 农历二零二一年六月廿一 星期五)
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Recipe, Chong-qing's spicy chicken

Recipe, Chong-qing's spicy chicken


Sharing Instructor:Li Hong

Ingredients:

6 chicken thighs (about 1.2 pounds, with or without skin)


Marinating seasonings:

2 tablespoons light soy sauce,

2 tablespoons of cooking wine,

1-1.5 teaspoons minced ginger

about 1 teaspoon salt,

1/8 teaspoon of five-spice powder


Frying seasoning:

Cooking oil,

1 cup dried red pepper (cut into 1 cm sections),

1 tablespoon peppercorn,

1 tbsp minced raw garlic,

1 teaspoon sugar,

A pinch of cooked white sesame seeds


Kitchenware: Wok, strainer

Cooking process:

1. Remove bones from chicken thighs, cut thighs into 1.5 inch cubes, add the marinade, and marinate for 3-4 hours.

2. Pour oil in the pot, enough to contain chicken meat.  Heat the oil on medium-high heat to 300-350 degrees Fahrenheit, add the marinated chicken, fry until the surface is light brown, remove chicken from oil with a strainer and set aside.

3. Put about 1/3 cup of cooking oil in the wok, heat to 250 degrees Fahrenheit over medium heat, add the diced peppercorns and minced garlic and fry until fragrant is released, then add the dried chili and fry together..  (Note: Avoid high heat when frying peppercorn and dried chili, so as to maintain the bright red color of dried chili)

4. Add fried chicken drumsticks.  Mix and add sugar to enhance the taste.  Put finished mix in serving plate and sprinkle with white sesame seeds





重庆辣子鸡食谱


分享讲师:李红

主料:

6只鸡腿肉(约1.2磅,带皮、不带皮均可)


腌制调料:

2汤匙生抽,

2汤匙料酒,

1-1.5茶匙的生姜碎

约1茶匙食盐,

1/8茶匙的五香粉:


炒制调料:

食用油、

1杯 干红辣椒(切成1厘米左右的节)、

1汤匙 花椒粒、

1汤匙 生蒜末、

1茶匙 糖、

少许熟白芝麻


厨具:炒锅, 滤网

制作过程:

1.  鸡腿肉去骨,切成1.5见方的丁,放入腌制料,腌制3-4小时。

2.  锅内放油,量以能没过鸡肉为准。中高火加热油至300-350华氏度,放入腌制过的鸡肉,炸至表面成浅棕色,起锅滤油。(要点:炒花椒和干辣椒时切忌大火,这样才能保持干辣椒的红亮色泽)

3.  炒锅内放入食用油约1/3 cup,用中火加热至250华氏度,放入花椒粒、蒜末炒香,再放入干辣椒节一起炒香,

4.  放入炸好的鸡腿肉混合,放入白糖提味。起锅放入盛器,洒上白芝麻。




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