Griddle Chicken Miscellaneous

Name: Griddle Chicken Miscellaneous
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: Some Chicken miscellaneous; Some onion; Some Green Red Pepper; Some Vegetable oil; Some salt; Some Peppercorns; Some Garlic Chili Sauce

by Tianshan Cocoa

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Griddle Chicken Mixed is what I ate in a restaurant, the taste is completely Xinjiang flavor, spicy and appetizing. A medium-sized dry pot is boiled in an alcohol stove, and there is a faint cumin scent when the scent rises. The cumin taste is Xinjiang flavor. As a friend from the mainland said, "When I got off the plane, the smell of cumin was floating in the air, that is Xinjiang"! This dry pot chicken mixed not only smells of cumin, but also smells of "pi Yazi" (onion) that Xinjiang people call. The strong Xinjiang flavor makes you appetite and appetite greatly increased when you look at it.

Now there is time, and now it is the season to eat dry pot. Chicken offal has always been my favorite ingredient. I decided to make this dry pot chicken mix. My copy of the dry pot chicken mix can be used with the restaurant’s dry pot chicken mix. It’s a fake. Everyone has said so. It really doesn’t take me so much to study the dry pot chicken mix.

Ingredients

Griddle Chicken Miscellaneous

1. Ingredients: 600g chicken offal, 50g onion, 3 green and red peppers

Ingredients: 40 grams of vegetable oil, 3 grams of salt, 5 grams of peppercorns, 3 grams of pepper, 5 grams of cumin powder, 30 grams of garlic chili sauce, 5 grams of ginger, 10 grams of flavor grade, 2 grams of cooking wine, spicy skin 5, 15 grams of starch

Clean up the chicken offal, mix well with salt and starch and then clean it. Remove the fascia and slice the chicken liver and chicken gizzards. Cut the chicken heart and wash it. Add cooking wine, light soy sauce, ginger and starch, mix well, add sesame oil, mix evenly and marinate.

2. Mince ginger, wash and cut the green and red peppers, cut onions, and blanch the spicy skin with hot water for one minute, pick up the cuts, heat the pan with cold oil, heat 80% of the oil, and stir-fry the chicken giblets for about 2 minutes.

3. Heat the pan with cold oil, the oil is 70% hot, add the peppercorns and spicy skin to explode the spicy flavor, add green and red pepper and minced ginger, stir fry for a spicy taste, add garlic chili sauce, stir fry for red oil

4. Add chicken offal and stir-fry evenly, add onion chunks and stir-fry evenly, add a little salt, and stir-fry evenly

5. Add cumin powder,

6. Add chicken bouillon, add pepper and stir-fry evenly to get out of the pot, put it in a dry pot, cook it in an electric pot or an alcohol stove

Tips:
Chicken offal must have chicken gizzards, chicken livers, chicken hearts, and can also be blanched to remove the fishy smell

It tastes best with garlic chili sauce, the taste of this sauce is good enough

Eating extra spicy green and red peppers can be replaced with sharp peppers or millet peppers, which are more spicy

The restaurant’s serving is to spread raw onions on the bottom of the wok and top with fried chicken.