Gui zhou spicy chicken
Spicy chicken is a traditional home-cooked dish in Guizhou, China. Every festive season, every family will cook a pot and enjoy it with the whole family. The fragrant and spicy taste is long and soft, which lacks the hotness of Sichuan cuisine, but adds a natural and mellow Guizhou style.
- 1 chick
- 100g dried chili
- 10ml rice wine
- 10ml dark soy sauce
- 5g salt
- 50ml oil
- 300ml water
Put an appropriate amount of hot water in the pot, put the dried chilies in after the high heat boils, turn to low heat, and cover and simmer for 10 minutes, then remove and drain the water for later use.
The chickens are slaughtered, the feet and heads are chopped off, and then chopped into 2cm-sized pieces of bone-in meat.
Peel off the skin of 1 piece of ginger, pat it apart and cut it into large chunks. Another part of ginger is sliced. Take five cloves of single-head garlic and smash it.
Put the smashed ginger, chili and smashed single-head garlic into a blender and blend into chili pieces.
Heat the oil in the pot over medium heat. When it is 50% hot, add chopped chili peppers. Slowly simmer for 5 minutes over low heat, stirring constantly.
Put the chicken pieces into the pot, turn to high heat and fry to dry the water, then add rice wine, dark soy sauce, salt, ginger slices, water, and the remaining five cloves of whole garlic. Bring to a boil over high heat, then turn to low heat and cook slowly for 60 minutes, occasionally stirring to heat evenly.
Finally, when the water dries up, the peppers are sticky and stick to the chicken pieces.
The key to cooking this dish is the production of Chiba peppers. Compared with Chongqing spicy chicken, the so-called dry and wet are pretty different.
After eating spicy chicken, you can add chicken soup to the pot, boil it as a hot pot soup base, and cook other foods.