Xiangxi Bandit Chicken
1.
Cut the chicken thighs into pieces, marinate them with light soy sauce, salt, sugar, white wine, and pepper for a few hours to taste, then put cold water in the pot, put the chicken pieces, blanch the water, and wash away the blood foam
2.
Prepare seasonings: star anise, cinnamon, pepper, fennel seeds, dried chili;
3.
Blanch the carrots and cut the dried chilies into sections
4.
Bring to a boil, slow down the heat, put pepper, star anise, cinnamon, fennel and dried chili into the pot, slow heat beyond the aroma
5.
Turn on high heat, pour the chicken nuggets, and stir fry
6.
Add dark soy sauce, fry and color
7.
Add white wine and water to cover the surface
8.
Cover the pot and simmer over medium heat until tender. The chicken here is easy to rot, so you don’t need a pressure cooker. It will be served after simmering.
9.
Turn the pot on again, add ginger, garlic and chili powder, and sauté
10.
Pour in chicken nuggets and garlic white, add light soy sauce and white wine, and spread evenly
11.
Pour in the carrots, take a few times to taste, if it is not salty enough, add a little salt
12.
Turn off the heat, add the coriander section, stir well, serve on the dish, after serving the dish, it is beautiful, you can put on the coriander again
Tips:
1. Boil the chicken in a pot under cold water, and then turn the fire to blanch, so that the blood can be slowly forced out;
2. If you like spicy food, add more chili powder and dried chili;
3. The coriander should not be fried for too long. Turn off the heat first, and then put the coriander. The vegetables in the pot are still hot enough to make the coriander soft and cut off.
4. Some people mentioned that the method of braising with beer is very good. It must be delicious, but I think it should not be the original recipe. It should be called bandit. It should be before or shortly after liberation. Being a bandit in the mountains and wilds will not have the chance to contact beer Too much, on the contrary, there are more opportunities for rice wine, potato wine, and sorghum wine. Even if you get it occasionally, it may not be used for cooking, but it is more likely to use more wine when cooking this dish.
