The Chef Teaches You: The Homemade Method of "dry Pot Chicken", The Meat is Full of Aftertaste

Name: The Chef Teaches You: The Homemade Method of "dry Pot Chicken", The Meat is Full of Aftertaste
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Three Yellow Chicken; 50g Two Vitex; 30g garlic; 30g Millet spicy; 2 pieces Garlic sprouts; 1/2 onion

by Food writer Wang Gang

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The chef teaches you: the homemade method of "dry pot chicken", the meat is full of aftertaste

Ingredients

The Chef Teaches You: The Homemade Method of "dry Pot Chicken", The Meat is Full of Aftertaste

1. Prepare a half of the three-yellow chicken. Clean the viscera and clean it with clean water for later use. The chicken must be cleaned with clean water several times to reduce the fishy smell. Chop the chicken into evenly sized cubes and put them in a bowl for later use

2. Marinating: add salt (1g), pepper (a little), light soy sauce (appropriate amount), dark soy sauce (1g), cooking wine (3g) in a bowl, then marinate the chicken for 5 minutes.

3. Auxiliary materials: prepare two vitex roots (50 g) and cut into small pieces about 1 cm in size. Garlic (30 g) is halved and cut into small pieces, millet (30 g) is cut into small pieces, and garlic sprouts (2 roots) are cut into 1 cm. The left and right small grains, and finally prepare the small half of the onion, cut into shreds and put it in a dry pan. The cut onion must be pulled out by hand so that it can be evenly heated

4. First we heat the pot, and then add the right amount of cold oil to the pot. After sliding the pan, pour out the hot oil and add an appropriate amount of base oil, and heat the oil to 60% hot. Put the marinated chicken in the pot after the oil is 60% hot

5. Fry the cold chicken noodles on medium heat until golden brown. Fry the chicken skin until it is slightly rolled up and fried until the chicken is oily. This step takes about 4 minutes

6. After the chicken is fragrant and oily, stir the prepared garlic and millet for a few times, then add the dried chilies (5 g) and stir-fry for 1 minute. The purpose of this step is to fry the dried chilies Fragrant

7. After sautéing the dried chilies to fragrant, add the spicy girl (3g) and two spoons (about 8g) of Laoganma spicy tempeh, then stir-fry for 30 seconds on low heat

8. Stir-fry for 30 seconds and start seasoning, add MSG (1g), pepper (a little), cumin powder (3g), sesame oil (3g)

9. Then stir the cut Erjingtiao in the pot a few times, stir all the seasonings evenly, add the cut garlic sprouts, and then add the appropriate amount of cooked sesame seeds. Finally, stir fry a few times to get out of the pot