Spicy Griddle Chicken
1.
A rooster
2.
After washing the chicken, remove the chicken head. There is too much lymph in the chicken neck, so the skin is also removed, and then the chicken is chopped into small pieces
3.
Add salt, 8g cooking wine, light soy sauce, white pepper, and eggs to the chicken nuggets, grab them with your hands and marinate for more than 1 hour (refrigerated if possible)
4.
Other ingredients can be prepared during the marinating period: pepper, garlic cloves, tempeh spicy sauce, onion cut into small pieces, dried chili cleaned and cut into small pieces, ginger sliced, chives cut into small pieces
5.
Ingredients for decoration: sliced Hangzhou pepper and Meiren pepper, cut coriander into sections, cooked white sesame
6.
Seasoning sauce: put fresh soy sauce, oyster sauce, 20g cooking wine, sugar and water in a bowl, stir well and set aside
7.
Pour more rapeseed oil (other vegetable oils can also be used) in a non-stick pan, turn on a medium-high heat, add the marinated chicken nuggets after the oil is hot, and fry
8.
When the moisture is dry, turn to medium heat and continue to fry until the chicken pieces are golden in color.
9.
Pour an appropriate amount of oil into the pot and turn on medium heat
10.
After the oil is hot, add the peppercorns, ginger slices, garlic cloves, onions and dried chilies and stir fry for a fragrance
11.
Pour in the tempeh spicy sauce and stir fry for a while
12.
Pour in the fried chicken nuggets and stir fry evenly
13.
Pour the seasoning sauce and stir well
14.
Cover the pot, turn to medium-low heat and simmer for 5 minutes
15.
When the soup is at least the amount, add the green onion, stir fry evenly, turn off the heat, and finally sprinkle with green and red pepper slices, coriander and white sesame seeds for decoration.
Tips:
1. The cock is thinner, so it's not greasy when used to make dry pot
2. If there is no tempeh spicy sauce, you can use Lao Gan Ma instead
3. The amount of chili can be determined according to your own taste
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