Chongqing Qianjiang Chicken Miscellaneous

Name: Chongqing Qianjiang Chicken Miscellaneous
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Chicken liver; 3 pieces Chicken intestines; 3 pcs Chicken gizzards; 200g Chinese cabbage; 1 tablespoon salt; 20g Pickled peppers; 1 piece Bubble ginger; 15g pepper; 20g Dried chili; 2 tablespoons Cooking Wine; 1 tablespoon pepper powder; 1 tablespoon Soy sauce; 2 tablespoons Doubanjiang; 1 tablespoon Chicken Essence; 1/2 spoon Sugar; 5 cloves garlic; 3 pieces parsley; 20g Glutinous rice; 1/2 onion; 1 piece Red pepper; Some Vegetable oil

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

When it comes to the cuisine of Qianjiang, Chongqing, what do you think of first? Is it Qianjiang chicken miscellaneous or Wuling mountain delicacy? The locals will proudly tell you: You may not have been to Qianjiang, but you can't have eaten Qianjiang Chicken Miscellaneous. Qianjiang Chicken Miscellaneous, a famous dish in Chongqing, but in many big hotels, you can hardly see it, often only in small restaurants on the streets and alleys. The taste is spicy and refreshing. Qianjiang chicken mixed has a dry pot method that is pickled pepper flavor, and there is also a hot pot method. I made it today, which is a dry pot method. The method is actually very simple. The most important thing is the processing of the chicken offal to ensure the maturity of the oil. It is basically the same. If you need to add an alcohol stove after serving, the time for oil should be reduced, so as to avoid the heat, and the chicken will not be able to chew when the chicken is too old.

Chongqing Qianjiang Chicken Miscellaneous

1. Cut chicken gizzards, chicken hearts, and chicken livers into slices, cut chicken intestines into long pieces, add salt, cooking wine, baking soda, and cornstarch to marinate

Chongqing Qianjiang Chicken Miscellaneous recipe

2. Cut the garlic into slices, cut the pickled peppers and ginger into sections, and cut the dried chillies into sections for use

3. Cut the onion into small pieces, cut the red pepper into long strips, and cut the coriander into sections

4. Put a little more oil in the pot, add Pixian bean paste and fry out the red oil, then add the pepper, dried chili, soaked ginger, soaked chili, and garlic slices and stir fry until fragrant.

5. Add the chicken giblets and stir fry again

6. After the fried chicken offal changes color slightly

7. Then add soy sauce, cooking wine, pepper and glutinous rice juice

8. Add the chopped onion and chili shreds, mix in a little fresh soup, add sugar and chicken essence, and fry until the juice is dry and the chicken is mature. Turn off the heat

9. Put the washed Chinese cabbage in the bottom of a dry pan, put the fried chicken giblets in a basin, sprinkle with pepper

10. Start another pot of oil, turn off the heat when the oil is hot

11. With a bang, pour the hot oil on the pepper powder, the pepper fragrant, and sprinkle with coriander.

Tips:
1. When making dry pot chicken miscellaneous, the firepower should be large, the amount of soup mixed should be less, and the frying time should be short. If the frying time is too long, it will easily cause the chicken offal to become old, tough and soft;
2. If you need to heat up after serving, use a small fire to keep it warm, and use a wooden shovel to shovel continuously;
3. Add a small amount of baking soda, the chicken offal will not be fried;
4. The side dishes inside can be added as you like. Add what you like. The pickled radish made by your own home is also delicious. My family’s pickled radish is finished this year, and the new one has not been soaked yet~ Otherwise, it must be added. Eat and eat.