Name: Griddle Snail Chicken
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Snail; 1 Chickens; 100g Sour Bamboo Shoot; 30g Basil leaves; 1 piece ginger; 1 piece Tsaoko; 2 pcs star anise; 5 pcs White button; 30g Dried chili; 1 teaspoon salt; 2 teaspoons Soy sauce; 1 teaspoon Oyster sauce; 1 bottle beer; 3 tablespoons Vegetable oil; 1 piece Fermented bean curd; 2 tbsp White vinegar

Griddle Snail Chicken

by Summer_Summer

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Golden Monkey bids farewell to the old year, and Ruiji sends spring! "Chicken" is a homonym of "Ji", so our Chinese always make a chicken dish every New Year's Day, which means good luck and good fortune.
This time I will participate in the second course of the "Nianwei" delicacy of #苏伯尔我是大厨半 reviewed#, to make a snail-coated chicken that is very popular in Guangxi. The two most important side dishes for cooking snail-coated chicken are sour bamboo shoot and purple Su Ye, many northerners may not be used to eating sour bamboo shoots, but Guangxi people prefer this taste. Snail chicken and snail noodles, once cooked, you can smell the fragrance from far away. The sour bamboo shoots taste sour and crispy. The snails are boiled, sour and spicy enough, and the aftertaste is endless...
After making this dish, the task of the Supor semi-final is completed. Thanks to Gourmet Jie and Supor for providing us with the opportunity to show food. The Spring Festival is approaching. Here I wish you all auspicious New Year, all the best, and a happy family!

Griddle Snail Chicken

1. Buy the snails, put some oil or chili in the water, and let it spit mud. (In the process, you need to change the water several times. Some of the dead snails floating on the water must be picked out)

2. Prepare other materials.

3. Shred the sour bamboo shoots, slice the ginger, cut the dried chili into sections, and crack the grass fruit.

4. Wash the chicken and cut into small pieces.

5. After the snails have spit out the mud, use a brush to clean the surface of the shell.

6. Cut off the tail with a knife.

7. Wash the cut snails and drain the water.

8. Put the chicken nuggets in a soup pot to boil water, remove and drain the water.

9. Heat the oil in a wok to about 70% heat, add the chicken nuggets, turn to medium-low heat and fry until golden.

10. Remove the fried chicken nuggets and drain them for later use.

11. Re-start the pan, add ginger slices and sauté after the oil is hot.

12. Add aniseed and sauté.

13. Add the sour bamboo shoots and fry them for a fragrance.

14. Add the snails, stir fry, and dry the water.

15. Add the dried pepper segments and sauté until fragrant.

16. Add the perilla leaves and stir fry a few times.

17. Add the chicken nuggets.

18. Add appropriate amount of salt, soy sauce, and stir well.

19. Add a bottle of beer.

20. Turn to low heat and simmer until the beer is dry.

21. After all the beer is dry, take a piece of fermented bean curd and mash it, add two spoons of white vinegar, mix it, and add it to the pot.

22. Add another spoonful of sugar, stir a little oyster sauce and stir well before serving. (Sprinkle some white sesame seeds out of the pot, and chopped coriander will make it more fragrant)

Tips:
The snails have to be simmered for a longer time before the taste comes out.
The chicken nuggets do not need to be fried too dry, otherwise they will be very raw.
If the snails vomit mud, you can just leave it alone and let it vomit slowly.
Don't put too much salt, and put fermented bean curd, oyster sauce, and soy sauce in the back.