Guizhou Zanba Spicy Chicken
1.
Wash the chicken and put it in a tablespoon of light soy sauce, a tablespoon of cooking wine, a teaspoon of salt, a teaspoon of sugar, and a teaspoon of five-spice powder. Marinate for at least half an hour
2.
Stir red peanuts in a frying pan until fragrant, remove
3.
The marinated chicken is in a pot under cold water, boil over high heat, and remove the blood (don’t worry that the marinated chicken will not be boiled before, the taste has penetrated in, and the seasoning will be added later), turn off the heat, and remove the chicken. , Wash
4.
Turn on the fire, add an appropriate amount of oil (according to how much chili you put in, more chili is heavy, less chili is light), wait until the oil is hot, add star anise, pepper, and minced garlic to fry until fragrant, pour in chicken and stir-fry until it changes color
5.
Add rice wine, light soy sauce, salt, chicken essence and appropriate amount of glutinous rice cake pepper, add a little water, turn to low heat, cover and simmer for 10 minutes, turn to high heat to collect the juice, remember to stir when collecting the juice, avoid mashing the pot , Add the red peanuts when it's almost ready, mix well
Tips:
1. The method of Zaba Chili: Wash the dried chili, put enough water in a pot, add the dried chili after a high fire boil, wait for the water to boil again, cover the lid, cook for 10 minutes on low heat, remove the chili and drain for later use. The cooked chili and ginger and garlic are crushed with a food processor in a ratio of 2:1:1 (not too crushed, a little bit of granules is needed). Pour more oil in the pot. When the oil is 50% hot, add the beaten chili and stir-fry for four to five minutes. Stir while stirring to avoid muddy bottom. When the chili oil is exceeded, the chili is ready.
