How to make spicy pickled chicken tasty
Mapo Chicken is a typical Sichuan dish with a distinctive flavor, with chicken as the main ingredient, and the addition of green bell peppers and coriander. The taste is spicy, fragrant, and appetizing. Chicken is a meat with the highest protein content among meats, but its fat content is very low, making it a healthy choice without gaining weight. The authentic way to make Mapo ChickenIngredients Preparation Three-Yellow Chicken
half a chicken, green
Sichuan peppercorns 30 grams, scallions 3,
light soy sauce 30 ml, garlic 10 cloves, white wine 15 ml,ginger 5 slices, rock sugar 8 grams, salt 10 grams.Method 1. Wash the chicken thoroughly, rub with salt, and knead it for one to two times, then rinse with water.2. Cut into small pieces, and separate the excess fat. 3. Heat the pot without oil, add the chicken oil, and heat over low heat, and sauté to extract the fat.
4. Don't use the remaining oil, use the pot's chicken oil to sauté garlic, and sauté until the garlic starts to turn golden, then add the cut chicken and continue to stir-fry until the chicken turns white.
5. After the chicken turns color, add white wine and stir-fry, then add scallions, ginger, and rock sugar and stir-fry.
6. Add light soy sauce, and stir-fry over medium-high heat until the chicken turns brown, then add Sichuan peppercorns and pepper leaves and stir-fry until the Sichuan peppercorns release their aroma, then add boiling water to cover the chicken, cover the pot, and simmer over medium heat until the water is dry, and the chicken is cooked.
How to make Mapo Chicken delicious
Ingredients
One yellow chicken, 3 coriander stems, 5 grams of black pepper, 1 scallion, 3 grams of salt.
Corn
20 ml of corn oil, 10 ml of wood ear oil, and a cold sauce.
Soy sauce
30 ml.Method 1. Remove the internal organs from the chicken, wash it thoroughly, and place it in boiling water, and simmer over low heat for 30-40 minutes until the meat is cooked.2. Wash the scallions and coriander, cut them into segments, and diagonally cut the scallions into segments, then lightly chop them with your hands, and grind the dried Sichuan peppercorns using a mortar and pestle. 3. After cooking the chicken, remove it, and place it in cold water to cool, then drain and tear it into bite-sized pieces, and remove the bones.
4. Heat the frying pan, add corn oil, and when the oil is heated to about 60%, add the scallions and sauté until fragrant, then add the chopped Sichuan peppercorns and stir-fry evenly, and turn off the heat.
5. Add the shredded chicken, then add scallions, coriander, cold sauce, wood ear oil, and salt, and stir-fry thoroughly.
Tips
1. This method
of making white chicken is
the same, simmer in hot water first, then place in ice water, which can maintain the tenderness of the meat.
2. Chicken cooked in ice water is easier to separate.
3. Whether it's Sichuan peppercorns or black pepper, the aroma is better when freshly ground.
Nutritional benefits of chicken
Nutritional value 1. Chicken meat is tender and flavorful, and because it is relatively low in flavor, it can be used in a variety of dishes. It is rich in protein, and is one of the meats with the highest protein content, and it is a high-protein, low-fat food.
2. Chicken contains more Vitamin A than other meats.
3. Chicken also contains a lot of potassium, sulfate, and amino acids.
Suitable for:1. Most people can eat it, and it is especially suitable for the elderly, patients, and those who are weak.
2. People with arteriosclerosis, coronary heart disease, and high blood pressure should not drink
chicken soup.
3. People who have a cold with headache, fatigue, and fever should not eat chicken and chicken soup.
4. People with colds, fever, internal heat, dampness, obesity, and those with heat-toxin and boils should not eat Mapo Chicken, chicken soup.
2. Patients with arteriosclerosis, coronary heart disease, and hyperlipidemia should avoid drinking Blood Patients with lipidemia should avoid drinking chicken soup..
3. People with colds accompanied by headache, fatigue, and fever should avoid eating chicken and chicken soup.
4. People with colds and fever, excessive internal heat and phlegm, obesity, and those with heat-toxin boils, hypertension, high cholesterol, and gallbladder inflammation should avoid eating spicy and oily chicken.
