Spicy ChickenDings (small pieces)YesSichuan CuisineThis is a classic dish in Sichuan cuisine, the deliciousness of spicy chicken dings lies in its spiciness, with bright red, dried ingredients.ChiliThe dish has a brown-red, oily color, plus careful cooking, the entire dish is salty, spicy, and flavorful, with a strong numbing and spicy taste, making it unforgettable.

One of the common methods for making spicy chicken dings.

IngredientsPreparation

Chicken Breast1 piece, redCarrot1 piece,Ginger2 pieces,Chili Sauce15ml, 5g salt, 15ml white wineCucumberHalf a piece, 2 dried chiliesSichuan Pepper10 grainsWhite Sugar10g, 30ml cornstarch.

Steps

1, Wash and remove the membrane from the chicken breast, then cut into small pieces about 1cm square.Cucumber,Red CarrotAlso cut into pieces of the same size for later use.

2, In the pre-cutChickenAdd salt, cornstarch, and white wine, stir evenly, and marinate for 15 minutes.

3, Heat the wok, add oil, pour in the chicken dings and stir-fry with cold oil until the chicken turns white, then remove.

4, Heat the remaining oil to 30% hot, add dried chilies and Sichuan pepper to fry out the aroma, then add minced ginger, chili sauce, and stir-fry over low heat to make red oil, and add the previously stir-fried chicken dings.

5, Add white sugar, and after the chicken dings are fully cooked, add cucumber and stir-fry evenly.

A second home-style recipe for spicy chicken dings.

Ingredient Preparation

300g Chicken Breast, oil, (liao jiu - ), saltSoy Sauce, White Sugar, Ginger, Garlic, Soy Sauce,Chicken Powder, Green Onion, Sichuan Pepper, 15g dried chilies.

Steps

1, Wash the fresh chicken breast, and cut into pieces of roughly the same size.

2, Marinate the chicken pieces with appropriate salt and 1 tablespoon of for 15 minutes.

3, Cut the dried chilies into segments, ginger into slices, and green onion into segments.

4, Heat the wok, add oil, after the oil is hot, add the marinated chicken and stir-fry until the chicken skin turns golden brown.

5, Leave the bottom of the wok with oil, add minced ginger, garlic, dried chilies, and Sichuan pepper to sauté, then add the previously stir-fried chicken dings.

6, Add 1 tablespoon of soy sauce, a little white sugar, and a little salt, and stir-fry quickly to make it fragrant, then add an appropriate amount of chicken powder and green onion.

Tips

1, The time to fry the chicken should not be too long, otherwise the chicken will be too old and difficult to eat.

2, Those who like spicy food can add more chili, but don't add too much, otherwise the chili flavor will cover the meat flavor.

How to choose chicken

1, Pay attention to the appearance, color, and texture of the chicken.Fresh and hygienic chicken pieces should be roughly the same size, white with a red tint, shiny, and smooth to the touch.If the chicken is soaked in water, the meat will be particularly elastic, and the skin will have red needle points, with a black around it.If the chicken is soaked, it will feel uneven to the touch, like it has a lump, while the unsoaked chicken feels smooth.

2, Live chicken: If the chicken's eyes are half open and half closed, it indicates that it is not a sick chicken. If the eyes are completely closed, then it is a sick chicken. The meat inside the chicken is white, which basically indicates that it is a healthy chicken.Cook the chicken, because sick chickens don't releasebloodwhen they die, the meat turns red.