Name: Pepper Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Chaiji; 1 bowl pepper powder; Some Chili oil; Some Pepper oil; Some green pepper; Some Red pepper; 1 piece onion; Some parsley; 2 tablespoons salt; 2 pieces shallot; 5-8 pieces ginger; Some pepper; Some Sesame pepper; 20 pieces Dried chili; Some star anise; Some Bay leaf; Some Tsaoko; Some Cinnamon; Some Angelica dahurica

Pepper Chicken

by Yinghan's fast kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

hello, i'm yinghan

I suddenly wanted to eat Jiao Mo Ji. The best Jiao Mo Chicken I remember was in the Beijing office of Urumqi. Now I still remember the taste of Jiao Mo, which is super rich, and the chicken is soft and chewy. The more you eat, the more fragrant you eat. Even the bones are delicious. It's really delicious. After a long time, I ordered a portion of Chili Mochi at the Lanzhou Ramen shop downstairs. The taste is a bit average, and it can’t be compared to Wujiang. So I wondered how to try it myself, and looked at the many authentic Xinjiang pepper and chicken recipes. The taste is still not as good as that of Wujiang, but it is much better than the one downstairs, and it is relatively satisfactory~
There are several secrets to making delicious Jiao Ma chicken: 1. Carefully select a good chicken, the best variety is chai chicken. 2. After cooking, be sure to soak in ice water quickly, so that the iced water will make the chicken firmer, and the chicken skin will be more elastic and super chewy. 3. Zanthoxylum powder is best to mix and grind with Zanthoxylum bungeanum and sesame pepper, so that the flavor is richer and fragrant. 4. Be willing to put pepper oil, this is the key flavor, oh my friends from Xinjiang, if you have seen a more authentic way of pepper chicken, you can leave a message to tell me~

Pepper Chicken

1. The key to the delicious Jiao Mo chicken is that the chicken must be selected from a chai chicken to remove the chicken neck and above.

2. I grind this pepper powder by myself with pepper and sesame pepper, so the flavor is richer. You can also use ready-made pepper powder.

3. Coat the chicken with pepper powder all over the whole body and from the inside to the outside

4. Sprinkle salt and continue to massage the chicken to make the seasoning more delicious

5. Let stand for 30 minutes to marinate

6. Add green onions, ginger, Chinese pepper, sesame pepper, pepper, star anise, bay leaf, grass fruit, cinnamon, angelica and marinated chicken in cold water

7. After boiling, skim off the foam and keep simmering on a medium-low heat

8. Don’t cook the chicken for too long to prevent it from being boiled and boiled until it can pierce the body of the chicken.

9. After boiling, quickly soak in ice water

10. Dried chilies are soaked in hot water in advance

11. Drain the peppers

12. Cut into chili segments

13. Heat the oil to 70% hot and pour it on the chili rings

14. Green peppers, red peppers, onions, green onions, shredded coriander and cut into sections

15. The chicken bones are removed and the meat is torn into small pieces to see if the Chaiji soaked in ice water feels that the chicken is quite chewy~

16. Add chili oil, pepper oil and chicken broth (chili oil is the key to make the chicken red and bright, adding more pepper oil is the soul of Jiao Mo Ji)