Spicy Chicken

Overview

Cai Cai Wu recently received a private message from a friend who said that the food he cooked was a bit spicy and asked what he should do if he can't eat spicy food. Well, this question is indeed a bit difficult. Everyone likes radish and cabbage, but they like it but can't eat it. In addition to pain and entanglement, there is also helplessness. I can especially understand the mood of these people, who have enough energy but not enough. What should I do? Cainaiya felt that as long as the mind does not slip, there are always more solutions than difficulties. In order to satisfy the mouths of those out-of-town friends who want to eat chili but cannot eat chili, Cai Caiwu specially made today's spicy chicken dish that is only spicy for the eyes but not the mouth. At first glance, the bright red chili peppers appear to be coming fiercely, but in fact, they are not spicy but full of spicy flavor. For this dish, Cai Caiwu put a lot of effort into it. How do you make a plate full of chili but not spicy at all? In fact, there is a secret in it: chili. The soul of spicy chicken is chili pepper. Choose its spiciness and taste. The first thing that catches your eye is the chili pepper, and then the diced chicken. The joy of searching for diced chicken on the plate is probably only experienced by those who eat this dish. It echoes the old saying: How can you know the joy of fish if you are not a fish? Since the soul of spicy chicken is chili pepper. If you want to make spicy chicken that is not spicy, the choice of pepper is very important. There are hundreds of varieties of peppers. Although they are all peppers, their spiciness, aroma, texture, and applications vary widely. In order to get the flavor without being spicy, Cai Cai Wu specially uses Guizhou dried two-leaf chili pepper. Erjingtiao pepper has a wide range of uses and is one of the main ingredients for famous brand products such as Pixian Doubanjiang and Fuling mustard. It is more suitable for making red oil to increase the fragrance. Cai Cai Wu’s secret red oil and private beef sauce are both used. In addition to chili, in order to increase the aroma of spicy chicken, rapeseed oil must also be used. Rapeseed oil is also an essential oil for cooking Sichuan cuisine. With these two things, you can also make a plate of spicy chicken at home that only irritates your eyes but not your mouth. If you like the mushy aroma of peppers, you can fry the peppers a little drier and crispier, and the peppers may become your snack.

Tags

• hot dishes
• sichuan cuisine
• lunch
• chicken cubes
• cooked sesame seeds
• cooking wine
• dried chili peppers with erjingtiao
• dried chili noodles
• old ginger
• onions
• red oil
• white sugar
• garlic
• peppercorns
• soy sauce

Ingredients

Steps

1. 1 Prepare raw materials in advance

   

2. 2 Chop the chicken into small pieces and marinate with cooking wine, ginger slices, green onion knots, salt and soy sauce for 30 minutes

   

3. 3 Pour oil into the pot and heat it until 70%, fry the diced chicken until brown, remove and drain the oil and set aside

   

4. 4 Leave a little base oil in the pot, cut the dried chili peppers into sections and put them into the pot. Saute the peppercorns until they are slightly brown and black. Add the ginger slices, garlic cloves and chili powder and stir-fry until fragrant. Then add the fried diced chicken, add sugar and appropriate amount of salt to taste

   

5. 5 Finally, drizzle with red oil and sprinkle with cooked sesame seeds