Spicy chicken - Xinjiang flavor-You Are Foodie

By Duncan
70

Spicy chicken - Xinjiang flavor

In Xinjiang, Dapan chicken is a familiar specialty. In Qinghe County, Altay Prefecture, Xinjiang, you will find a unique spicy bone chicken. The reason why it is special is that it contains a unique ferula from Qinghe County. There is a restaurant in Qinghe County. Many people queue up to eat spicy bone chicken every day. The boss said that these raw materials were directly purchased from herdsmen. In the second famous ethnic specialty snack competition in Altay region in 2006, spicy bone chicken was rated as a local famous food and won a medal. I have been attracted by the name of this spicy chicken, and I have made this dish better than the gourd ladle. Although I know that this spicy chicken has a secret recipe, it is not necessarily the most authentic. The most important thing is to introduce this special food to my friends in Xinjiang. This chicken is so spicy that it can be spicy to the bone. You can't understand the spicy taste without tasting it. The chicken is fresh and tender, and the mushrooms are crisp and fragrant. ". If you like to eat noodles, you can also add some belt noodles as the staple food. When you put them into the soup, you will have chicken and green and red peppers with mushrooms. It's really fun.Pleurotas eryngii, the scientific name of Pleurotas eryngii, is a unique edible mushroom in Xinjiang. It gets its name because it grows on the rhizome of Ferula, an umbrella flower plant. It is a combination of medicine, beauty and food. It is rich in nutrients and high in content. It is praised as the queen of edible fungi by scholars. It is unique among the edible fungi. It is also called sister fungus together with another high-grade medicinal and edible fungus, Morchella. Pleurotus ferulae is a rare top-grade delicacy on the dinner table. It is silky in color and tastes delicious, tender, fragrant and crisp. It is full of game.The nutritional value of Pleurotus ferulae is white and tall, with delicate and fresh meat, delicious taste and rich nutrition. Its protein content accounts for 20% of the dried Pleurotus ferulae. It contains carbohydrates, fats, polysaccharides, vitamins, potassium, sodium, calcium, magnesium, phosphorus, zinc, copper, selenium and other minerals. Among the 18 kinds of amino acids, 8 kinds of essential amino acids for human body are all available.

Main Ingredients

Pleurotus ferulae appropriate amount
Fresh local chicken appropriate amount

Auxiliary Ingredients

red pepper appropriate amount
White sugar appropriate amount
Grass fruit appropriate amount
Octagonal shape appropriate amount
Pepper granules appropriate amount
Sichuan pepper granules appropriate amount
Green chili pepper appropriate amount
Red pepper appropriate amount
Chives A moderate amount of
oil and salt appropriate amount
onion A moderate amount of

The chicken should use the layer that has been laid for two years, preferably native chickenThose who don't like chilli can put less chilliThis method generally has three flavors of "slightly spicy, medium spicy and hot"To make spicy bone chicken, you must choose the Pleurotus ferulae from Qinghe, Xinjiang, or you will lose your taste

Step 1 . Ingredients: Fresh local chicken, Aweigu onion, green and red chili, dried chili, white sugar, oil salt, Sichuan pepper, pepper, star anise, grass fruit, scallion, ginger

Step 2 . Wash Awei Gu and cut her into pieces

Step 3 . Cut onions into diamond shapes, soak dry red chili peppers in cold water, and cut into sections,

Step 4 . Chop scallions into small pieces, slice ginger, wash and cut green and red chili peppers into pieces

Step 5 . Wash the chicken and cut it into pieces

Step 6 . Blanch water, remove and drain off excess water

Step 7 . Heat the wok and cool the oil, add chicken chunks, and stir fry for 3-5 minutes

Step 8 . Add dried chili peppers and onion green and red pepper cubes, Sichuan peppercorns, pepper grains, grass fruit, star anise

Step 9 . Continue stir frying until the chicken chunks turn golden brown

Step 10 . Add the pre fried sugar color, or you can remove the chicken chunks and boil them to make the sugar color

Step 11 . Add boiling water that has not touched the surface of the chicken

Step 12 . Cover and cook for about five minutes

Step 13 . Pour into a pressure cooker, add the shiitake mushrooms,

Step 14 . Cover the pot and press it with a pressure cooker for about 15 minutes

Step 15 . Put it back into the wok, add salt, and then add green, red, red, and red chili peppers, as well as onion cubes

Step 16 . Stir fry evenly and taste before serving. Sprinkle chopped scallions on a plate and it's ready

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