Flavored Chicken-the Signature Fried Chicken of Major Hunan Restaurants, No Need to Marinate, Easy to Use and Less Material

Name: Flavored Chicken-the Signature Fried Chicken of Major Hunan Restaurants, No Need to Marinate, Easy to Use and Less Material
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: It's almost two catties before bone removal A chicken; 8-9 cloves garlic; 10 pieces ginger; 3-4 Red pepper; 2 tablespoons Dried chili powder; 3-4 spoons Soy sauce; 1 teaspoon salt; 1 tablespoon Oyster sauce; 1 tablespoon Vinegar

by When i'm translucent

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I learned from the master’s dishes. It’s rare to have a dish that doesn’t need to be marinated or fried first. The ingredients are small, and it’s quick and easy to make.
The more spicy the millet, the more Hunan, the old vinegar can not be less soulful. In restaurants, chicken is usually chopped into small pieces. I'm lazy and let the vendors pick up the meat and cut into small pieces. If all the pieces are chopped, it will be more like a restaurant. But the taste is the same! ! !

Ingredients

It's almost two catties before bone removal A Chicken
8-9 cloves Garlic
10 pieces Ginger
3-4 Red Pepper
2 tablespoons Dried Chili Powder
3-4 spoons Soy Sauce
1 teaspoon Salt
1 tablespoon Oyster Sauce
1 tablespoon Vinegar

Flavored Chicken-the Signature Fried Chicken of Major Hunan Restaurants, No Need to Marinate, Easy to Use and Less Material

1. Prepare 8-9 pieces of garlic, sliced ginger, and 10 millet for spicy, and match some red peppers or red thread peppers

Flavored Chicken-the Signature Fried Chicken of Major Hunan Restaurants, No Need to Marinate, Easy to Use and Less Material recipe

2. The chicken is cut into small pieces (I am lazy to let the vendors remove the bones to get the meat, so I sliced them). The restaurant is generally small and very shredded. It depends on the individual. It is more delicious and easy to cook!

3. Add a bowl of oil, add ginger slices and sauté (more oil is not bad for vegetables)

4. Add chicken, then add 1 teaspoon of salt and stir fry for 2-3 minutes to get the moisture (the chicken wings and chicken legs have large bones and it is difficult to cook, then stir fry for a few minutes, then add small pieces of chicken)

5. When the water comes out, add 2 tablespoons of chili noodles (preferably thick chili noodles), 3-4 tablespoons of soy sauce, half a tablespoon of dark soy sauce, stir fry for about 1-2 minutes, and pour 1 tablespoon of aged vinegar on the side of the pot

6. Add garlic, millet spicy, 1 spoon of oyster sauce, 1 teaspoon of monosodium glutamate, appropriate amount of water (about a bowl) half-submerged chicken, turn to low heat for about 3 minutes to collect the juice

7. Before serving, add red pepper or red pepper to match the color and stir fry.

8. The plate is too small just now, it’s really good to serve, it is recommended to eat spicy food, it’s better to have more millet spicy, more Hunan

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