Description:The style of cooking is classified: Sichuan Cuisine | Poultry | Suit the taste of both old and young Taste: Chilli Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: Open one soft chicks of thorax (about 50...
Diced chicken of Chinese prickly ash
- The style of cooking is classified: Sichuan Cuisine | Poultry | Suit the taste of both old and young
- Taste: Chilli
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 30 minutes
- The materials: Open one soft chicks of thorax (about 500 grams)
- Condiment: Do 10 grams of hot peppers, 3 grams of Chinese prickly ash, 20 grams of cooking wine, 15 grams of soy sauce, 3 grams of salt, 500 grams of vegetable oil, 10 grams of white sugar, 10 grams of spring onions, 10 grams of gingers, 1 gram of gourmet powder, sesame oil
- The diced chicken method of the Chinese prickly ash:
- 1,After the chicken cleans, pick a bone, chops into a man about 2 centimetres square, mix cooking wine, soy sauce, salt, festival of the spring onions, ginger slice thoroughly, it is tasty to pickle (about 30 minutes) ;
2,Do hot pepper clean, go base of a fruit, seed, cut 2nd long verse; The pan is put on the very hot oven, make the vegetable oil and cook heat (about 180-200 ??) ,Spring onions ginger remove diced chicken, strain go juice, cook, bomb to just familiar (whether diced chicken microstrip yellow) Pull out hour, drain the oil;
3,Frying pan show net vegetable oil 100 separately, after burn hot, invest, do hot pepper section, Chinese prickly ash fry, produce perfume, when the hot pepper is reddish brown, quench into the diced chicken) Cook a little soy sauce, white sugar, cooking wine and clear soups, middle fire accepts the juice, do the bright oil due-inly, put gourmet powder, sesame oil, winnow with a fan even to blow pan;
4,If hot food, put record directly, cold drinks and snacks, put record push aside, air cold, lag behind the hot pepper, the diced chicken is put above.
- Note:
- Do the hot pepper and use two twigs of the chaste tree of Chengdu, the color is scarlet, fragrant but not hot; The Chinese prickly ash has with the west of Sichuan, one is big, the color is gaudy and red, the smell is fragrant, rough flavor foot, it is better to bend over peppers. So as to cook " The diced chicken of Chinese prickly ash " It is a traditional flavor.
" diced chicken of Chinese prickly ash " It is a traditional properties cold dish in Sichuan. According to legend a long time ago, there was a rich man in Sichuan, there were very many customers of the restaurant under the door, had a meal time differed. The piss drinking for everybody at night, its kitchen formulates this cuisine, and it is a big jar to make, available for several days. Because bring crisply in it is soft, completely fragrant in rough, able to bear chewing, aftertaste the long characteristic, awarded well by the customer of the restaurant.
And then spread in the city, and is improved meticulously by the high kitchen of successive dynasties. It is reddish brown and shiny to become dishes, the texture is soft, rough piquancy is dense, salty fresh sweet-smelling, it is sweet to slightly take back, the rough fragrant flavor is unique.
